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    Home » Recipes » Desserts

    Biscoff Ice Cream

    Published: Aug 4, 2023 by Lucy · This post may contain affiliate links · 1 Comment

    Jump to Recipe
    Biscoff ice cream topped with crumbled Lotus biscuits and Biscoff spread.

    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!

    Overhead close up shot of tray of Biscoff ice cream, with Lotus biscuits nearby.

    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, Biscoff Thumbprint Cookies 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....

    A waffle cone being held, with a Lotus biscuit placed in the ice cream.

    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.
    Crumbled biscuits and Biscoff spread over the top of ice cream in a loaf tin.

    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.
    The four ingredients set out on a bench top.

    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).
    An ice cream scoop in a tray of Biscoff Ice Cream.

    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.

    Spiced spread added to condensed milk in a 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.

    Biscoff spread and condensed milk mixed together.

    Add the cream to the bowl.

    Cream poured into caramel mixture in a white mixing 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!

    Condensed milk, malt spread and cream beaten together in a bowl.

    Pour half of the mixture into a loaf tin (or cake tin).

    Half of the mixture poured into a loaf 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.

    Biscoff spread swirled through mixture in a loaf tin.

    Sprinkle over half of the crushed biscuits.

    Chunks of biscuit added to mixture in loaf tin.

    Repeat with the remaining ice-cream mixture, softened Biscoff spread and crushed biscuits.

    More spread added over crumbled 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!)
    A hand holding a cone filled with Biscoff Ice Cream.

    FAQs

    What's the history of Biscoff?

    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.

    Serving Biscoff Ice Cream

    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!

    An ice cream scoop rolling a ball of ice cream in a tray of crunchy Biscoff ice cream.

    Related Recipes

    Looking for some more easy ice cream dessert options? Great for the kids to help with too.

    • A deliciously simple Raspberry, Chocolate & Meringue Ice-Cream cake that takes less than 10 minutes to prepare... this is the perfect summer dessert!
      Raspberry Meringue Ice-Cream Cake
    • A two layered homemade chocolate and honeycomb ice cream cake.
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    • A deliciously layered Lamington Ice-Cream Cake inspired by everyone's favourite treat! Strawberry ice-cream, chocolate lamington fingers, vanilla ice-cream and raspberry topping make this no-bake dessert a total winner!
      Lamington Ice-Cream Cake | An Australian Favourite
    Overhead shot of a tray of Biscoff Ice Cream.

    WANT EVEN MORE DELICIOUS RECIPES?  Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A waffle cone filled with homemade Biscoff ice cream.

    Biscoff Ice Cream

    A sweet and creamy NO CHURN Biscoff Ice Cream recipe made with just 4 ingredients!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: british, western
    Prep Time: 10 minutes minutes
    Chilling Time: 4 hours hours
    Total Time: 4 hours hours 10 minutes minutes
    Servings: 12 serves
    Calories: 510kcal
    Author: Lucy - Bake Play Smile

    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
    Prevent your screen from going dark

    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

    RECIPE NOTES & TIPS
    • 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.

    Nutrition

    Calories: 510kcal | Carbohydrates: 42g | Protein: 7g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 85mg | Potassium: 177mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 0.4mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. CK says

      June 16, 2025 at 6:36 pm

      5 stars
      Easy to make. Recipe easy to follow. Looks like the picture. Very Yum. Thank you

      Reply
    5 from 4 votes (3 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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