My take on Biscoff ice cream is quick and easy to make from scratch with just 7 ingredients and you don’t need any special equipment. This no-churn ice cream is as rich and decadent as regular ice cream without the machine.
- No churn means there is no special equipment required.
- It also means it’s extremely quick and easy to make – you’ll need about 10 minutes.
- Even the kids can make this, it’s so simple.
- Delicious ice cream that’s rich and decadent
- The texture is so creamy – just as good as churned ice cream.
- And of course, the flavour – it’s loaded with Lotus Biscoff flavour and totally addictive.
Love no churn ice cream? You absolutely need to try this chocolate chip ice cream.
Table of contents
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What is Biscoff ice cream
Lotus Biscoff, both the cookies and cookie spread, are a take on the classic Dutch speculoos cookie. With a spiced caramel flavour it’s a favourite the world over. At the risk of sounding like Captain Obvious, Biscoff ice cream is both Biscoff cookies and Biscoff spread mixed through an easy no churn ice cream. It has the texture and creaminess of ice cream with the flavour of Biscoff.
Try it sandwiched between these biscoff butter cookies!
Ingredients in Biscoff ice cream
Detailed quantities and instructions in the recipe card below.
- Sweetened condensed milk: Like my other no churn ice cream recipes, this one starts with sweetened condensed milk. This gives you all the sweetness you need, so there is no added sugar.
- Biscoff spread: I use smooth Biscoff spread but you can use crunchy if you like. You’ll find them in the aisle with the spreads in your local grocery store.
- Vanilla: Use pure vanilla extract.
- Spices: This ice cream has added cinnamon and ginger to increase that speculoos flavour.
- Cream: You’ll need some form of whipping cream for this. It needs to be full fat cream or it won’t whip. Thickened cream, heavy cream and whipping cream will all do the trick.
- Biscoff cookies: Crispy, crunchy Lotus Biscoff cookies are added into the ice cream and also adorn the top.
Tools required
- Mixing bowls
- Silicone spatula
- Electric beater
- A large loaf tin or ice cream tubs
How to make Biscoff ice cream (step-by-step)
Detailed quantities and instructions in the recipe card below.
- Mix the base: The base is made up of sweetened condensed milk, Biscoff spread, vanilla extract, ground ginger and ground cinnamon (photo 1). Mix those together in a large bowl and set it aside.
- Beat the cream: Beat the cream, in a separate bowl, using an electric beater to firm peaks. Be very careful not to overwhip it, or it will become grainy.
- Fold in the cream: Using one third of the whipped cream at a time, gently fold it into the Biscoff mixture (photo 2), being careful not to knock out the air. Fold in some crumbled up cookie pieces as well.
- Assemble: In a large loaf tin or ice cream tub, spread half of the mixture. Swirl through some Biscoff spread. Repeat with a second layer. After swirling through the last of the spread, scatter over some crumbled up cookies (photos 3&4).
- Freeze: Wrap your tin in 2-3 layers plastic wrap or seal your tub tightly then freeze for at least 12 hours or overnight.
Tips and tricks
- Make sure to use the right ingredients. Don’t use low-fat versions as they won’t work.
- Fold the cream: Gently folding the cream in is crucial to getting a lovely texture. If you just stir it in roughly, you’ll knock the air out of your whipped cream and end up with just a solid creamy mass.
- Take it out of the freezer 10 minutes prior to serving: This will give the ice cream enough time to soften slightly so that it’s easier to scoop.
Yield and storage
This recipe yields roughly 2 litres / 2 quarts of ice cream.
Keep the ice cream frozen for up to 2 months at the back of the freezer.
More recipes you’ll love
- No churn raspberry chocolate chip ice cream
- No churn chocolate brownie ice cream
- Frozen cherry chocolate parfait
- Easy Biscoff fudge
- Biscoff donuts
- Biscoff butter cookies – perfect for ice cream sandwiches!
Did you try this Biscoff ice cream recipe?
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Biscoff Ice Cream
Ingredients
- 1 ¼ cups biscoff spread
- 1 tin sweetened condensed milk (395g / 14oz)
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 ½ cups thickened (heavy / whipping cream), cold (625ml)
- 10 Biscoff cookies, crumbled
For best results, always weigh ingredients where a weight is provided
Equipment
- A large loaf tin or ice cream tubs
Instructions
- In a large bowl, warm ¾ cup of Biscoff spread for about 10 seconds in the microwave. This is just to soften it a little.
- Add the sweetened condensed milk, vanilla, cinnamon and ginger. Whisk to combine.
- In a medium bowl, using a handheld electric beater, whip the remaining cold cream to soft peaks.
- Add one third of the whipped cream to the Biscoff mixture and fold in gently. Repeat with the 2 more times with the remaining cream.
- Crumble up the cookies and add half a cup of them to the cream mixture. Fold through gently.
- Pour half into into a freezer safe container, then drizzle over half the remaining biscoff spread. Swirl with a knife. Repeat with the remaining cream mixture and biscoff. Scatter over the remaining cookie pieces, cover tightly with a lid or plastic wrap and freeze for at least 12 hours.
- Take out of the freezer for 10-15 minutes before scooping. A warmed scoop can help with nice big round scoops too.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield roughly 2 litres / quarts.
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6 Comments on “Biscoff Ice Cream”
Thank you so much for introducing me to Biscoff Marie. I made the Biscoff icecream on the weekend and had no idea no churn icecream could be so creamy. Its a hit!
So so happy to hear this, Keeley. Thanks so much for trying my recipe 🙂
This looks so yummy! I live in South Africa, what can I use to substitute for the biscoff biscuits and spread?
Hi Nicky. Actually, it’s a very versatile recipe so a number of things will work. Try lemon curd in place of the spread and some plain sweet biscuits (do you get Marie biscuits) in place of the Biscoff biscuits. Or try Nutella with chocolate biscuits. If you try any of these, I’d love to hear how it turns out.
Hi Marie, thank you for the quick response. Lemon curd not readily available but will see what I can do. Thanks for the feedback, will definitely try it sometime. My son just loves ice-cream!
You’re welcome. I’d love to hear what you try. Also, I have a recipe for lemon curd if you wanted to give that a go.