A sweet and creamy NO CHURN Biscoff Ice Cream recipe made with just 4 ingredients! This homemade Biscoff Ice Cream is rich, decadent and TOTALLY addictive!!
Biscoff flavoured ice cream with crunchy Biscoff cookies throughout... it's easily prepared in just 10 minutes, with no need for an ice cream maker!
European Biscoff Lotus Biscuits have been around forever (since 1932, in fact!) but the flavour has really taken off in recent times with Biscoff spread, and even store bought Biscoff Ice Cream Bars added to their range.
The unique flavour is a combination of warm spices such as cinnamon, nutmeg and ginger, all rolled into a moorish spiced caramel taste. So for anyone that drools over sweet treats like butternut snap tartlets or caramel cheesecake balls, you'll be instantly smitten!
And know that once you've tried Biscoff, there's no going back! Try my Biscoff Truffles and Biscoff Cheesecake as well, but honestly, this ice cream is the most deliciously cheeky little treat that you'll want to keep all to yourself....
Why You're Going To Love Biscoff Ice Cream
Try it and you'll see!
- Flavour & texture - the malty caramel taste is simply divine, and with extra Biscoff spread and crushed biscuits swirled through, the flavour and texture of this ice cream is raised to MEGA LEVEL!
- No need for an ice cream maker - this Biscoff ice cream is 'no churn', which means just a hand held or stand mixer is required, or a Thermomix if you have one.
- Only 4 ingredients - the two basic ingredients for homemade ice cream are sweetened condensed milk and cream. Add Biscoff spread and Lotus biscuits and that's it!
- Quick and easy to make - just 10 minutes prep time, it's a perfect recipe to get the kids to help with.
- Conventional and Thermomix - instructions for both methods are included in the post and recipe card below.
What You Need
There's no eggs required for this luxurious homemade Biscoff Ice Cream, just four ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Sweetened condensed milk - choose a full-fat condensed milk rather than skim or light varieties.
- Biscoff spread - now readily available in all major supermarkets.
- Cream - use a full-fat thickened or whipping cream. Low fat options won't work in this recipe.
- Lotus Biscoff biscuits - crumbled into small chunks.
Equipment Required
'No churn ice cream' means that an ice cream maker is not required - thank goodness, as we've all got enough kitchen gadgets already!
- Loaf or cake tin, or a plastic tub or container - suitable for freezing.
- Hand held beaters, stand mixer, or Thermomix (optional).
Step By Step Instructions
Make this delicious lightly spiced, malty flavoured Biscoff ice cream from scratch in just a couple of simple steps.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Beat The Base Ingredients
Place the sweetened condensed milk and Biscoff spread into a large mixing bowl.
Using hand held beaters or a stand mixer, beat until well combined.
If using a Thermomix: Mix for 10 seconds on Speed 5. Scrape down the sides and mix again for 10 seconds.
Add the cream to the bowl.
Beat the mixture on LOW speed until smooth and thickened.
TIP: it's important not to over-beat the cream or it will curdle.
If using a Thermomix: Insert the Butterfly attachment and mix on Speed 3 until smooth and thickened. Do NOT over-mix!
Pour half of the mixture into a loaf tin (or cake tin).
Step 2 - Add Crumbled Biscuits And Extra Spread
Soften the extra Biscoff spread in the microwave for 30 seconds.
Swirl half of the Biscoff spread through the ice cream mixture.
Sprinkle over half of the crushed biscuits.
Repeat with the remaining ice-cream mixture, softened Biscoff spread and crushed biscuits.
Cover the tin well with plastic wrap and freeze for a minimum of four hours, or until set.
Expert Tips
No matter what the season, I do believe it's always the right time for ice cream, wouldn't you agree? There's nothing better than a bowl of ice cream, snuggled up on the couch, for a late night movie session.
- Use full-fat sweetened condensed milk and cream - this will ensure that the ingredients whip up best. Light or low fat versions will not give the right consistency in this recipe.
- Beat base ingredients together well - until you have a thick pouring consistency, but don't over-beat, as the cream may curdle or go a little grainy.
- By adding extra spread and crumbled biscuits in layers, it ensures that the Biscoff spread and biscuits are evenly mixed through the ice cream.
- Wrap the tin well in plastic wrap, or add a lid to the container when ready to freeze.
- Freeze for a minimum of four hours, or until set.
- Biscoff ice cream can be frozen for up to 3 months (ha ha...that's if it lasts that long!)
FAQs
Lotus Bakeries was founded in 1932 in Belgium and started with the creation of a caramelised cookie made with nothing but natural ingredients. It was named Lotus, after the flower that symbolises purity.
The name 'Biscoff' was first used in 1986, being a combination of 'biscuit' and 'coffee'. The perfect combination reflects the deep flavour of coffee and the unique taste and crunchiness of the Lotus Biscoff biscuit, tastes that were just made for each other.
Firstly, it's a good idea to warm up your ice cream scoop in a cup of hot water for the perfect scoop, and dip each time between scoops.
Warm a little more Biscoff spread to pour over the top when serving for extra decadence - completely optional, but why not?
Serve Biscoff ice cream as is, in a bowl, or grab waffle ice cream cones, press a scoop (or two!) on to the cone and push a Lotus Biscuit into the ice cream for true ice cream parlour style!
Related Recipes
Looking for some more easy ice cream dessert options? Great for the kids to help with too.
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Biscoff Ice Cream
Ingredients
- 395 g sweetened condensed milk
- 250 g Biscoff spread crunchy or smooth
- 600 ml cream thickened or whipping cream
Flavourings
- 130 g Biscoff spread extra
- 100 g Biscoff biscuits crushed into chunks
Instructions
- Place the sweetened condensed milk and Biscoff spread into a large mixing bowl.Use hand held beaters or a stand mixer to beat until combined. If using a Thermomix: mix for 10 seconds on Speed 5. Scrape down the sides and mix again for 10 seconds.
- Add the cream and beat on LOW speed until smooth and thickened. TIP: it's important not to over-beat the cream or it will curdle.If using a Thermomix: Insert the Butterfly attachment and mix on Speed 3 until smooth and thickened. Do NOT over-mix!
- Pour half of the mixture into a loaf tin (or cake tin).
- Soften the extra Biscoff spread in the microwave for 30 seconds.
- Swirl half of the Biscoff spread through the ice cream mixture.
- Sprinkle over half of the crushed biscuits.
- Repeat with the remaining ice-cream mixture, softened Biscoff spread and crushed biscuits.
- Cover and freeze for 4 hours or until set.
Notes
- Use full-fat sweetened condensed milk and cream - this will ensure that the ingredients whip up best. Light or low fat versions will not give the right consistency in this recipe.
- Beat base ingredients together well - until you have a thick pouring consistency, but don't overbeat, as the cream may curdle or go a little grainy.
- By adding extra spread and crumbled biscuits in layers, it ensures that the spread and biscuits are evenly mixed through the ice cream.
- Wrap the tin well in plastic wrap, or add a lid to the container when ready to freeze.
- Freeze for a minimum of four hours, or until set.
- Biscoff ice cream can be frozen for up to 3 months.
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