An easy no-churn Biscoff ice cream recipe with just 4 ingredients is packed with both the delicious creamy Lotus spread and the cookies.
Prep Time20 minutesmins
Freezer Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Dessert
Cuisine: Worldwide
Servings: 6medium-sized scoops
Author: Famidha Ashraf
INGREDIENTS
⅔cupfull-fat whipping cream
⅓cuplotus biscoff spread(approx. 6 tbsp)
⅓cupsweetened condensed milk
4 to 5lotus biscoff biscuitscrushed
INSTRUCTIONS
Measure and add the cold whipping cream into a large bowl and keep it refrigerated along with the whisks until needed or chilled.
⅔ cup full-fat whipping cream
Add the biscoff spread and condensed milk into another bowl and mix them using a rubber spatula until combined. Keep refrigerated.
⅓ cup lotus biscoff spread, ⅓ cup sweetened condensed milk
Take out the chilled bowl of whipping cream and use the electric mixer to beat on medium-high speed until stiff peaks form. It will take about 3 to 5 minutes to reach stiff peaks.
Fold the whipped cream into the biscoff mixture using a rubber spatula until everything is combined. Next, fold in the crushed lotus biscuits crumbs.
4 to 5 lotus biscoff biscuits
Transfer the mixture into a freezer-friendly box, and place a cling wrap touching the surface of the ice cream mixture. Cover with a tight lid and freeze for 4 to 5 hours or overnight.
Remove from the freezer and use an ice cream scooper or a spoon dipped in warm water to get a neat smooth scoop. Serve immediately with a drizzle of melted biscoff or a lotus biscuit tucked.
Notes
Garnish: Melt a few tablespoons of biscoff spread and use a spoon to drizzle over the served ice cream.