Biscoff Ice Cream

A sweet and creamy NO CHURN Biscoff Ice Cream recipe made with just 4 ingredients!

5 from 3 votes

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Course: Dessert

Cuisine: british, western

Prep Time: 10

Chilling Time: 4

Total Time: 4 10

Servings: serves

Calories: 510kcal

Cost: $10

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.

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.