Homemade Biscoff Ice Cream is the decadent, no-churn ice cream you need in your life. Rich, creamy Biscoff-flavoured ice cream with swirls of Biscoff cookie butter and Biscoff cookie pieces.
If you are a fan of Biscoff desserts then this ice cream recipe might just be your new favourite ice cream flavour!
Best of all, with my homemade Biscoff ice cream recipe, you can make this delicious gourmet ice cream with a lovely creamy texture without an ice cream maker. I'm not sure if that's a good thing - I ate A LOT more of this ice cream than I should have!
Table of Contents
What is Biscoff
Biscoff spread is a variety of "cookie butter" made by Lotus Bakeries using their Biscoff caramelized cookies (speculoos cookies) to make a thick, spreadable paste that tastes like cookies. Genius!
Why you will love this recipe
- easy, no-churn ice cream base
- it's cookie flavoured ice cream!!!
What you need to make this Biscoff ice cream recipe
*Please see the recipe card below for exact quantities and detailed instructions
- Lotus Biscoff cookie butter
- sweetened condensed milk
- vanilla extract
- thickened cream - heavy cream
- Lotus Biscoff cookies
*Please see the recipe card below for exact quantities and detailed instructions
How to make Biscoff ice cream
- Heat half of the Biscoff spread briefly in the microwave, then mix and set aside.
- Whisk together the remaining Biscoff, sweetened condensed milk and vanilla.
Want to save this recipe?
Email yourself a link to this page and come back later.
- In a separate bowl, whip thickened cream.
- Fold whipped cream into the Biscoff mixture.
- Spoon half the cream into a loaf pan, drizzle over half the warm Biscoff, scatter with half the cookie crumbs and swirl through the cream mixture.
- Repeat with remaining cream, warm Biscoff and cookie crumbs then place in the freezer.
Top tips for the best result
- Let's talk about the swirl - the thinner the ribbons of Biscoff spread running through the ice cream are, the easier it will be to scoop.
More Biscoff recipes
Biscoff Cheesecake in a Glass - Biscoff cheesecake filling is piped over a base of crushed Biscoff biscuits for an elegant dessert.
Biscoff Slice - a quick and easy no-bake slice with layers of Biscoff and chocolate.
Easy Biscoff Fudge - cute little fudgy bites sprinkled with Biscoff cookie crumbles.
More recipes you may enjoy
Snickerdoodle Cookie Bars - for fans of the classic cinnamon taste of snickerdoodles.
Peanut Butter Mug Cake - individual peanut butter cakes cooked in a mug. Perfect topped with a scoop of vanilla ice cream.
📖 Recipe
Biscoff Ice Cream
Ingredients
- 240 g Lotus Biscoff cookie butter (smooth) divided in half
- 395 g sweetened condensed milk
- 2 teaspoons vanilla extract
- 500 ml thickened cream heavy cream
- 5 - 6 Lotus Biscoff cookies crumbled
Watch me make this recipe
Instructions
- Place half of the Biscoff spread into a small bowl and microwave for 15 seconds, then mix until smooth and set aside.240 g Lotus Biscoff cookie butter (smooth)
- In a large bowl combine the remaining Biscoff spread, sweetened condensed milk and vanilla and whisk until smooth.240 g Lotus Biscoff cookie butter (smooth)395 g sweetened condensed milk2 teaspoons vanilla extract
- In a separate bowl whip thickened cream (using an electric mixer) until stiff peaks form, then fold whipped cream into the Biscoff mixture until incorporated.500 ml thickened cream
- Spoon half the cream mixture into a loaf pan (mine was 22cm x 13cm x 7cm/9" x 5½" x 3"), then drizzle over half of the warm Biscoff, scatter over half the crumbled cookies and use a skewer to swirl.5 - 6 Lotus Biscoff cookies
- Repeat with remaining cream, warm Biscoff and cookie crumbs.
- Cover with a lid or plastic wrap and freeze for 8 hours.
Notes
- The warm Biscoff spread will start to firm up quickly once it hits the cold cream mixture, so don't delay making your swirl pattern.
- If you don't have a skewer, a thin-bladed knife works too.
- Thinner ribbons of Biscoff spread running through the ice cream will be easier to scoop.
Want to save this recipe?
Email yourself a link to this page and come back later.
Leave a Reply