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Close up of speculoos ice cream with melted biscoff as a sauce.
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)
Cook Time10 mins
Freezing Time6 hrs


Ice cream

  • 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.