Lotus Biscoff Ice Cream
This lotus biscoff ice cream is a super quick and easy no-churn ice cream loaded with biscoff flavor. We use cookie butter in the base, swirl in some more cookie butter and layer it with biscoff cookie crumbs.
What makes this recipe so good
- This no-churn homemade ice cream recipe is SO QUICK & EASY to make! I love it because the texture is extra creamy and it doesn’t freeze as solid as some other ice cream recipes. It also only uses like 3 ingredients for the ice cream base!!
- Most homemade ice creams are made with a custard base using egg yolks and an ice cream maker. You can also use that base for this and just add the biscoff ingredients as I did.
What is the flavor of Biscoff?
Lotus Biscoff is a brand that makes speculoos cookies and cookie butter spread. Speculoos cookies are a crispy caramelized spiced cookie, similar to gingersnaps but less gingery. Cookie butter is a spread made from these cookies, similar to peanut butter and Nutella.
In other words…heaven in a jar. You can find other brands of speculoos cookies and cookie butter, it doesn’t have to be biscoff (it’s just referred to as biscoff the same way chocolate hazelnut spread is referred to as nutella). I like the biscoff brand though and Trader Joes has good ones as well.
If you want to try more cookie butter recipes, I have a biscoff cake, biscoff cookies, Biscoff Cheesecake, a brown butter cookie butter sheet cake and biscoff brownies.
Ingredients
- Sweetened Condensed Milk: this is what sweetens the ice cream and makes it super creamy.
- This cannot be replaced for something like sugar, as it’s what makes this ice cream possible as a no-churn.
- There is a vegan version made from oat milk that may work but I have not tested it.
- Heavy Whipping Cream: this gets whipped into fresh whipped cream and makes the ice cream super light and fluffy
- To make this dairy free, use coconut cream, it may alter the flavor a little though.
- Biscoff Cookie Butter: I use the lotus biscoff brand, but any brand of cookie butter works.
- Biscoff Cookies: I use the lotus biscoff brand but any speculoos cookie works.
- Salt: I like to add a little salt to any dessert to cut the sweetness a little.
Step-by-Step Instructions
STEP 1: Whip the cream until it forms stiff peaks.
STEP 2: Mix in the biscoff – add the cookie butter into the whipped cream and mix until it’s fully combined.
STEP 3: Add Sweetened condensed into the heavy whipping cream, mixing until it’s fully combined.
STEP 4: Layer the ice cream: Spread half of the ice cream into a deep pan (I used a three inch deep 8 inch round pan but a loaf pan also works). Swirl some of the melted cookie butter and top with cookie crumbs. Repeat with the second half.
STEP 5: Freeze – Cover with a lid or plastic wrap or foil and freeze for at least 8 hours or overnight.
Frequently Asked Questions
Can this be made dairy free?
Yup, just use coconut cream and dairy free sweetened condensed milk (like oatmilk)
Does this require an ice cream machine?
This no-churn ice cream does not require an ice cream machine.
Can this be made with a churned ice cream base?
Yesss, use whatever base you like, churn or no-churn and just follow the instructions with the biscoff.
How to store Biscoff ice cream
Make sure the ice cream is fully covered with plastic wrap or a container with a lid and freeze for at least 8 hours.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this Biscoff ice cream, I’d love it if you left a star rating for me. If it’s less than five stars, please leave a comment with the rating so I know why! 🙂
As always, have a blessed day and happy baking!
Love, B
Biscoff Ice Cream Recipe
This lotus biscoff ice cream is a super quick and easy no-churn ice cream loaded with biscoff flavor. We use cookie butter in the base, swirl in some more cookie butter and layer it with biscoff cookie crumbles.
Equipment
- 1 stand mixer or hand mixer
- 1 bowl
Ingredients
- 2 cups (18oz) heavy whipping cream cold, (18 ounces in weight not fluid ounces)
- 1 cup (240g) biscoff cookie butter split
- 1 can (14oz) sweetened condensed milk
- tiny pinch fine sea salt
- 4-5 biscoff cookies roughly crumbled
Instructions
- Place the heavy whipping cream into a large bowl or the bowl of a stand mixer and use an electric mixer, fitted with a whisk attachment, to beat the heavy cream until stiff peaks form (I start on slow speed so it doesn't splash and increase the speed as it thickens).2 cups (18oz) heavy whipping cream
- Then add in 2/3 of the cookie butter (2/3 cup or 160 grams) and the salt and mix just until it's fully combined.1 cup (240g) biscoff cookie butter, tiny pinch fine sea salt
- Once that's whipped, add the sweetened condensed milk and turn the mixer up to medium speed, mixing just until it's combined.1 can (14oz) sweetened condensed milk
- Use a rubber spatula to make sure it's all mixed in and spread half of the ice cream into a deep pan.
- Place the other 1/3 of the cookie butter in a bowl and microwave it for 10 seconds so it's more runny. Drizzle half of the melted cookie butter on top of the ice cream and use a knife to swirl it back and forth.1 cup (240g) biscoff cookie butter
- Sprinkle half of the cookie crumbs on top and then repeat with the second half of the ice cream, cookie butter and cookie crumbs.4-5 biscoff cookies
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Nutrition
Calories: 443kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 79mgPotassium: 202mgFiber: 0.1gSugar: 31gVitamin A: 806IUVitamin C: 1mgCalcium: 146mgIron: 0.3mg
Tried this recipe?Let us know how it was!
What is the pan lined with? Does it have to be lined?
It doesn’t have to be lined I just liked it for the picture lol