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.
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
- 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.
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.
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.
Step Three – Add the condensed milk and gently fold it in until you have a smooth mixture.
Fold gently so you don’t knock the air out of the whipped cream.
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.
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.
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!
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!
Biscoff Ice Cream (No Churn)
- 300 ml double cream
- 150 g Biscoff spread
- 200 g condensed milk
- 75 g Biscoff spread
- 6 Biscoff/speculoos biscuits
- 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.