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You are here: Home / Recipes / Recipes by Course / Desserts & Puddings / Easy No Churn Biscoff Ice Cream (Four Ingredients)

Easy No Churn Biscoff Ice Cream (Four Ingredients)

Published on July 6, 2021 by Helen Best-Shaw 11 Comments
Last Updated on November 16, 2021

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Delicious Lotus Biscoff ice cream, with just four ingredients and the easiest of recipes. No churn, no need for an ice cream machine, just delicious ice cream that’s soft and scoopable, straight from the freezer! These lovely little speculoos biscuits turn homemade ice cream into an impressive treat.

Three scoops of Biscoff ice cream in a stack of two bowls. In the foreground are some lotus speculoos biscuits and a strawberry. Melted speculoos has been poured onto the ice cream.

Everything You Need To Know

  • Lotus Biscoff ice cream
  • Why you will love this Biscoff ice cream
  • No churn Biscoff ice cream ingredients
  • How to make Biscoff ice cream
  • Hints and tips for Biscoff ice cream
  • More Biscoff Recipes
  • More No Churn Ice Cream
  • Biscoff Ice Cream (No Churn)
    • Ingredients
    • Instructions

Lotus Biscoff ice cream

We love ice cream and I adore Lotus Biscoff – those dainty little speculoos biscuits that come alongside your coffee. This Biscoff ice cream recipe uses only 4 ingredients and no churning. It couldn’t be easier and is absolutely delicious.

This ice cream is flavoured throughout with Biscoff spread. I have swirled the spread through it and added crumbled speculoos biscuits throughout for texture. Top it with more Biscoff spread and biscuits and you have Biscoff heaven!

This really is one of my favourite effortlessly impressive recipes. Served on a homemade Biscoff blondie, it will have friends in awe of your skills in the kitchen. You can tell them how easy it is but I rather like to keep it a secret!

When space is tight, no churn ice cream is really the way to go. You just mix it up, put it in a container, freeze and then serve. There’s no need to pre-freeze an ice cream machine, or find space for those expensive ones with compressors.

This makes a 700 ml batch. That’s a little more than ta regular tub of premium ice cream but is easy to scale up and down. I make a batch of ice cream this size every week for two of us. It is easily doubled for a bigger crowd.

Why you will love this Biscoff ice cream

  • Easy four ingredient recipe!
  • It is no churn, so no machine needed. All you need is an electric hand mixer. (You can use a stand mixer instead.)
  • It is quick – hands on time is about 5 minutes!
  • Speculoos flavoured ice cream, rippled through with swirls of Biscoff spread and topped with crunchy Biscoff biscuits. This is ALL the Biscoff!
  • As good as, and far cheaper than Biscoff ice cream from the store.

No churn Biscoff ice cream ingredients

Ingredients for ice cream - double cream, Biscoff spread, condensed milk and Lotus biscuits.
  • Double cream – Just regular double cream. No need for the fancy extra thick version.
  • Biscoff spread – I’ve used smooth, but you can also use crunchy for more texture.
  • Condensed milk – Just regular condensed milk.
  • Lotus biscuits – Optional, but I think adding them makes a better and more indulgent ice cream, and you can serve some on the side for scooping!

How to make Biscoff ice cream

Here is how to make it, step by step with hints and tips.

A large glass bowl of double cream that's been whipped.

Step One – Whip the cream until you have soft peaks. Do not over whip it. If you do over whip the cream and it becomes grainy, you can add a little milk to rescue it.

Here is how to rescue over whipped cream.

A collage - whipping the Biscoff speculoos spread into the cream. Before and after photos.

Step Two – Add the Biscoff spread and slowly whip it in on the lowest speed. If you go too fast, it will start to split. Don’t worry if there are still some small blobs of spread in the cream.

A collage - adding condensed milk to the whipped cream, and folding it in. Two shots showing before and after mixing. mixing

Step Three – Add the condensed milk and gently fold it in until you have a smooth mixture.

Pro Tip

Fold gently so you don’t knock the air out of the whipped cream.

Garnishes for Biscoff ice cream - broken lotus biscuits, and melted speculoos spread.

Step Four – Break each biscuit into about 8 pieces (chunks, not crumbs).

Microwave the remainder of the Biscoff spread until it has melted, but is not warm. I find it needs about 15 seconds on 70% power, but this will vary according to the power of your microwave.

Ice cream ready to freeze - the Biscoff and biscuits are added to the ice cream and stirred in. The ice cream is then frozen. A collage of two pictures, before and after mixing in the toppings.

Step Five – Transfer your Biscoff ice cream to a freezer-safe container. Choose one that will take about 750 ml or a bit more.

Pour two thirds of the melted Biscoff spread over the mixture, and add most of the biscuit pieces. Swirl through the ice cream mixture, making sure you get some into the corners of the container. I find the easiest way to do this is to use the end of a spoon.

More lotus biscuits and speculoos are added to the ice cream

Step Six – Drizzle over the rest of the spread and then top with the remaining biscuits. Put the lid on and freeze for at least 6 hours.

Microwave some more Biscoff spread until it is runny and pour over the top to serve for a Biscoff ice cream sundae!

Hints and tips for Biscoff ice cream

  • Always use a good airtight pot, unless you are serving the next day. It looks lovely served in a loaf pan, but unless the ice cream is stored in an air tight container it can go grainy within a few days.
  • The ice cream needs at least six hours to freeze. Ideally freeze overnight.
  • This no-churn Biscoff ice cream recipe uses half a can of condensed milk Keep the leftovers in the freezer so that you can use them for fudge or the next batch of ice cream. However, frozen condensed milk will not solidify but will leak out of any container that isn’t upright or properly watertight, so take care. I use a Lock & Lock.
  • If you over whip the cream, don’t panic. Fold in a little milk, slowly whisking until it is the desired consistency. (This is also a good tip to make whipping or double cream go further: slightly over whip it then add milk and gently fold it in. You can add up to 30% by volume, though it does depend on the thickness of the cream and how warm your kitchen is.) 
  • Condensed milk no-churn ice cream is at its best within a fortnight of making. Beyond that, the consistency can deteriorate. However, it is unlikely to last that long – if it does, your willpower is impressive!
Three scoops of speculoos ice cream in a small white bowl. A jar of Lotus biscoff speculoos spread in the background.

More Biscoff Recipes

  • Easy Biscoff blondies – perfect fudgey gooey blondies, filled and swirled with Biscoff
  • Biscoff fudge – melt in the mouth white chocolate Biscoff fudge with a Biscoff crumb topping
  • Biscoff popcorn – this might be the best, and the easiest flavoured popcorn ever!

More No Churn Ice Cream

  • Toblerone Ice Cream – just three ingredients
  • Lemon curd ice cream – full of lemon with lemon curd and zest – and just two other ingredients
  • Twix Ice Cream – full of crunchy shortbread, gooey caramel and lots of chocolate!
  • Mini Egg ice cream – soft and scoopable straight from the freezer!
  • Hot chocolate sauce – the best hot chocolate sauce ever with just two ingredients!
  • Hot fudge sauce – so easy with three ingredients – I eat this straight from the jar!
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Close up of speculoos ice cream with melted biscoff as a sauce.
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4.91 from 11 votes

Biscoff Ice Cream (No Churn)

This Lotus Biscoff ice cream recipe is perfect every time with no churning and no fuss – just four ingredients and the easiest of recipes.
Servings: 8 portions (makes 600ml)
Author: Helen Best-Shaw
Cook Time10 mins
Freezing Time6 hrs
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Ingredients

Ice cream

  • 300 ml double cream
  • 150 g Biscoff spread
  • 200 g condensed milk

Garnish

  • 75 g Biscoff spread
  • 6 Biscoff/speculoos biscuits

Instructions

  • Whip the cream to firm peaks.
  • Add the biscoff spread and gently whip it in.
  • Add the condensed milk and fold in. Spoon the mixture into an airtight container.
  • Break the biscuits into small chunks, and warm the garnishing spread for about 10–20 seconds in a microwave. You want the spread to be runny, but not hot.
  • Add three quarters of the biscuits and warmed biscoff spread to the ice cream mixture and fold it in. Don't mix it all together fully – the idea is to create a rippled effect.
  • Top the ice cream with the remaining biscuits and spread. Place in the freezer for at least 6 hours to freeze.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Desserts, Ice Cream
Cuisine: British
Keyword: Biscoff Ice Cream, Speculoos Ice Cream
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Filed Under: British, Desserts & Puddings, Ice Cream Recipes, Quick & Easy, Recipes Ingredients: Biscoff Spread, Condensed Milk, Cream

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    Recipe Rating




  1. Florrie

    5 stars
    Love this stuff. Really really easy to make and the results are amazing. Better than the shop bought version.

    Reply
  2. Naomi

    5 stars
    No churn ice-cream is so very easy to make. I always make mine this way. How wonderful to use Biscoff. Such a good flavor.

    Reply
  3. Fran

    5 stars
    This ice cream is just the best! Making my second batch!

    Reply
  4. Katherine

    5 stars
    Love love love! will be making all summer long

    Reply
  5. Jane

    4 stars
    this is probably the best use of Biscoff! SO good

    Reply
  6. Janet

    5 stars
    I love making ice cream and this biscoff version is my new favourite.

    Reply
  7. Sarah

    5 stars
    Who ever needs to buy ice cream at the store again with this recipe? Homemade all the way now!

    Reply
  8. Yasmine Kirkwood

    5 stars
    Homemade ice-cream not only tastes better but you get the satisfaction of making it too. My husband was really impressed.

    Reply
  9. Daisy Pratt

    5 stars
    This is a really luxurious and indulgent ice cream. The Biscoff is delicious and truly one of my favourite additions.

    Reply
  10. Sandra Clarke

    5 stars
    Amazing ice cream, and to make it yourself just makes it taste even better.

    Reply
  11. Lynne

    5 stars
    We love Biscoff so this ice-cream was always going to be a winner. Needless to say it was eaten within two days.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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