No Churn, Homemade Biscoff Ice Cream is a sweetened frozen dessert recipe that is easy and enjoyable to prepare. It has a soft and creamy texture that you would want to make batch after batch each week. The texture itself is already a win, plus the taste that nothing could compare with its rich buttery and caramel flavor. Check also the best homemade red velvet ice cream.
Biscoff Ice Cream is a good dessert for a hot and humid day. It will not fail to keep the heat at bay, nor would it forget to give you the best dessert experience. Plus, children and adults will both love having this dessert at the table too! The ice cream may be sweet, but it is not over-the-top. That is why it suits the palate of anyone.
Biscoff butter is the primary taste feature of this ice cream, yet 3 other important ingredients that complement it. Heavy cream, condensed milk, and Biscoff biscuits also play a role in giving you the delightful ice cream flavor.
This recipe will give you the easiest way to ideally make Biscoff Ice Cream using just 4 ingredients in a short amount of time.
The Origin of the Biscoff Ice Cream
Lotus Bakeries is a family-owned company in Belgium. They produce products such as the world-famous Biscoff cookies and cookie butter. Eventually, just in the July of 2019, the company decided to launch their final brand of ice cream, which they naturally named Biscoff Ice Cream. Combining dairy cream with Lotus’ two signature products, the ice cream starts selling across the globe.
Biscoff Ice Cream is available in five flavors, all with crunchy Biscoff cookies and cookie butter inclusions. The flavors include Original, Chocolate Brownie, Salted Caramel, Belgian Chocolate Chip, and Blueberry Cheesecake.
Despite being available worldwide, there are still some stores that do not sell such ice cream. Hence, people start making their versions of Biscoff Ice Cream at home. Others put eggs on their Ice Cream; some add vanilla extract. Regardless of which to add, the goal is to replicate the original Biscoff Ice Cream that Lotus Bakeries sells.
Why Does This Recipe Works?
If you are going to browse the internet on making a Biscoff Ice Cream, there would be tens of hundreds of websites offering you intricate steps to create a tub. Yet, none could defeat the convenience that this recipe could provide.
Here are some of the essential reasons why this recipe is the best out there:
- It is easy to make, and it won't take you that long to whisk the mixture away!
- No-churn recipe; you don't need an ice cream machine to make one of the best ice cream flavors out there.
- The ingredients are not hard to find and could even be purchased online.
- There are only four ingredients (unless you want to add something to the mix), so it is not costly.
- The whole family could enjoy this ice cream.
- It is the best summer dessert ever.
What's in This Recipe?
- Lotus Biscoff Butter: This Lotus Biscoff Butter is a paste made from crumbs, fat, sugar, and other ingredients. It also appears like your typical peanut butter. However, the flavor is different since Biscoff butter has the sweetness of spices such as cinnamon and ginger. There is also an undertone flavor of caramel.
- Heavy Cream: It is the best answer to achieve a thick and creamy texture for the ice cream. It has a rich flavor, almost similar to milk; the difference is that heavy cream is creamier. It has no sugar additives too! That's why it is healthy and not too sweet.
- Sweetened Condensed Milk: It has a very thick consistency since it is typically milk that has been heated to remove any water from the milk. As the name implies, sweetened condensed milk has a very sweet and milky flavor due to the added sugar and reduced water content. Since it has a texture similar to a syrup, it is perfect as a sweetener for this recipe.
- Lotus Biscoff Biscuits: Similar to the Biscoff butter, Biscoff biscuits also have a flavor of sweetness and caramel. Adding crushed Biscoff butter to the mixture will add extra crunch and texture to the ice cream.
How to Make The Best Homemade Biscoff Ice Cream?
- In a large bowl, add the heavy whipping cream and whip until soft peaks form.
- In a microwave-safe bowl, microwave the Biscoff butter for 20-30 seconds or until it melts.
- Add the condensed milk and melted Biscoff butter to the whipped cream, mix until combined.
- Now, stir in the crushed Biscoff biscuits, then transfer the mixture into a container, cover it and freeze for 4-6 hours.
Top Tips!
- Just add a minimal amount of sweetened condensed milk. It is not to overwhelm the flavor of Biscoff butter and Biscoff biscuit.
- Make sure that the heavy cream is whipped thoroughly until soft peaks form (don't over whip it) so that the texture of the ice cream isn't lumpy.
Recipe Variations
- A healthier substitute for sweetened condensed milk is the cream of coconut. It is free from any diary and has a hint of tropical flavor. Cream of coconut also possesses a thick consistency that closely resembles sweetened condensed milk, allowing for similar richness.
- If you prefer to add more sweetness to the mild flavor of the Biscoff mixtures, adding brown sugar helps add extra sweetness to the ice cream.
Serving Suggestions
Place your Biscoff Ice Cream in a dipping bowl and add slices of ripe bananas to complement the whole dessert facade! Banana contains high sugar concentrations, so it tastes sweeter than the mild flavors found in the Ice Cream, and this makes the combo the most excellent pair to serve for dessert.
Recipe FAQs
Heavy cream requires good whisking and whipping to achieve a soft peak form. If you over whip the heavy cream, a stiff peak will form, and the mixture will be lumpy, and so will the ice cream. Add the right amount of Biscoff butter, too, since it helps build up the mixture's consistency.
4 to 6 hours of being kept in the freezer should be enough for the ice cream to get ready for serving. However, some freezers take more time to freeze; hence it is best to check the ice cream if it is already frozen to your liking.
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Homemade Biscoff Ice Cream Recipe (No Churn)
Ingredients
- 1 cup Lotus Biscoff butter
- 2 cups Heavy cream , cold
- ¾ cup Sweetened condensed milk
- 10 Lotus Biscoff biscuits , Crushed (optional)
Instructions
- In a large bowl, add the heavy whipping cream and whip to just soft peaks
- Microwave the Biscoff butter for 20-30 seconds or until it melts.
- Add the condensed milk and melted Biscoff butter to the whipped cream, mix until combined.
- Now, stir in the crushed Biscoff biscuits, transfer the mixture into a container, cover it and freeze for 4-6 hours.
Notes
- Just add a minimal amount of sweetened condensed milk. It is not to overwhelm the flavor of Biscoff butter and Biscoff biscuit.
- Make sure that the heavy cream is whipped thoroughly until soft peaks form (don't over whip it) so that the texture of the ice cream isn't lumpy.
- A healthier substitute for sweetened condensed milk is the cream of coconut. It is free from any diary and has a hint of tropical flavor. Cream of coconut also possesses a thick consistency that closely resembles sweetened condensed milk, allowing for similar richness.
- If you prefer to add more sweetness to the mild flavor of the Biscoff mixtures, adding brown sugar helps add extra sweetness to the ice cream.
Nutrition
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Is a serving 1 cup or 1/2 cup or what? Thanks.
The whole amount will make 20 balls, and the nutrition information is for only one ball.
I like no-churn ice cream recipes because it is so easy and simple. I never tried lotus Bischoff before, but I will tomorrow.
Can I use a tea biscuit instead?
Yes, you can.
So creamy and sweet. I loved it.