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Biscoff Ice Cream Recipe (No Churn)
Oh-so, delicious no-churn biscoff ice cream recipe comes together in 5 minutes and is made with only 4 ingredients!
Prep Time
5
minutes
mins
Freezing
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
20
Calories:
215
kcal
Author:
Radwa
Equipment
Mixing bowl
Electric hand mixer
Measuring cups
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
2 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
Notes
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.
Nutrition
Serving:
1
serving
|
Calories:
215
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
50
mg
|
Potassium:
65
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
385
IU
|
Vitamin C:
1
mg
|
Calcium:
50
mg
|
Iron:
1
mg