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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)
- 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.
• 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.