Easy, no-churn Biscoff Ice Cream recipe, comes together in 5 minutes and made with just 4 ingredients! Super creamy, delicious and rich!
Biscoff Ice Cream Recipe
This is one of my favorite ice cream recipes; the texture itself is already a win, plus the taste that nothing could compare with its rich buttery and caramel flavor.
Biscoff Ice Cream is a good summer treat for a hot day. It will not fail to keep the heat at bay, nor would it forget to give you the best dessert experience.
I used Biscoff butter as 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 simple, no churn recipe will give you the easiest way to ideally make Biscoff Ice Cream. I only used my electric whisk to make this recipe and a container to put the ice cream in, that's it.
Why We Love This Recipe
- 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 recipe calls for only four ingredients which are not hard to find and could even be purchased online.
- The kids and adults will enjoy this ice cream.
- It is the best summer dessert ever.
What's in This Recipe?
- Lotus Biscoff Butter: 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.
- Sweetened Condensed Milk: It is perfect as a sweetener for this recipe as It has a very thick consistency and a very sweet and milky flavor.
- Lotus Biscoff Biscuits: Similar to the Biscoff butter, Biscoff biscuits also have a flavor of sweetness and caramel. Adding crushed biscuits to the mixture will add extra crunch and texture to the ice cream.
"Detailed measurements can be found on the recipe card at the bottom of the page."
How to Make Biscoff Ice Cream?
One: In a large bowl, add the heavy whipping cream and whip until soft peaks form.
Tip: If you over whip the heavy cream, a stiff peak will form, and the mixture will be lumpy, and so will the ice cream.
Two: In a microwave-safe bowl, microwave the Biscoff butter for 20-30 seconds or until it melts.
Three: Add the condensed milk and melted Biscoff butter to the whipped cream, mix until combined.
Four: Now, stir in the crushed Biscoff biscuits, then transfer the mixture into a container, cover it and freeze for 4-6 hours.
Tip: Cover the container well before putting it in the freezer.
I Love to serve most of my ice cream recipes in cones. In this recipe, I also sprinkled some Biscoff biscuit crumbs on top, Yummy!
Variations & Substitutions
- A good substitute for sweetened condensed milk is the cream of coconut. It is dairy-free and has a hint of tropical flavor. Also It has a thick consistency that closely resembles sweetened condensed milk, allowing for similar richness.
- Add in some nuts or chocolate chips.
- Drizzle melted Biscoff on top of the ice cream.
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.
Ice Cream Recipes
- Honeycomb Ice Cream
- Chocolate Marshmallow Ice Cream
- Paletas de Tamarindo (Tamarind Popsicle)
- Melon Ice Cream
- Red Bean Ice Cream
- Homemade Chocolate Ice Cream
Biscoff Ice Cream Recipe (No Churn)
- 1 cup Lotus Biscoff butter
- 2 cups Heavy cream , cold
- ¾ cup Sweetened condensed milk
- 10 Lotus Biscoff biscuits , Crushed (optional)
- In a large bowl, add the heavy whipping cream and whip to just soft peaks2 cups Heavy cream
- Microwave the Biscoff butter for 20-30 seconds or until it melts.1 cup Lotus Biscoff butter
- Add the condensed milk and melted Biscoff butter to the whipped cream, mix until combined.¾ cup Sweetened condensed milk
- Now, stir in the crushed Biscoff biscuits, transfer the mixture into a container, cover it and freeze for 4-6 hours.10 Lotus Biscoff biscuits
- Don't over whip the heavy cream, or a stiff peak will form, and the mixture will be lumpy, and so will the ice cream.
- Cover the container or the tin well before putting it in the freezer.
- Freezing the ice cream for 4 to 6 hours should be enough to get ready for serving.