Biscoff Ice Cream

Swirled ice cream in a white rectangle loaf pan with biscuits and an ice cream scoop.

Homemade Biscoff Ice Cream is a decadent, no-churn ice cream recipe. Rich and creamy Biscoff-flavoured ice cream, swirls of cookie butter and Biscoff cookie pieces.

Course Dessert

Cuisine International

Prep Time 20

Freezing Time 8

Total Time 8 20

Servings

Calories 555kcal

Author Lee-Ann Grace

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

Metric - US customary

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 milk, 2 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.

Video

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.

*Please note that the nutrition facts and amount of calories per serve are provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition