Homemade Biscoff Ice Cream is a rich, creamy, no-churn treat that perfectly captures the beloved caramelized cookie flavor of Lotus Biscoff. With ribbons of smooth Biscoff spread and crunchy cookie pieces swirled throughout, this decadent dessert is both indulgent and effortless to make — no ice cream maker required!
Why You’ll Love This Recipe
No-churn — no special equipment needed
Irresistibly creamy and rich texture
Packed with the signature caramel-spice flavor of Biscoff
Easy to prepare with only a few ingredients
Perfect for make-ahead desserts or anytime cravings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
240 g Lotus Biscoff cookie butter (smooth), divided in half
395 g sweetened condensed milk
2 teaspoons vanilla extract
500 ml thickened cream (heavy cream)
5–6 Lotus Biscoff cookies, crumbled
Directions
Place half of the Biscoff spread into a small microwave-safe bowl. Heat for about 15 seconds, stir until smooth, and set aside.
In a large mixing bowl, whisk together the remaining Biscoff spread, sweetened condensed milk, and vanilla extract until smooth and combined.
In a separate bowl, whip the thickened cream using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture using a spatula until fully incorporated and smooth.
Spoon half of the cream mixture into a loaf pan (approximately 22 cm x 13 cm x 7 cm).
Drizzle half of the warm Biscoff spread over the mixture, sprinkle half of the crumbled cookies, and swirl lightly with a skewer or knife.
Repeat with the remaining cream mixture, warm Biscoff, and cookie crumbs, swirling gently to create ribbons.
Cover the pan with plastic wrap or a lid and freeze for at least 8 hours, or until firm.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Freezing Time: 8 hours
Total Time: 8 hours 20 minutes
Variations
Crunchy Biscoff Ice Cream: Use crunchy cookie butter instead of smooth for added texture.
Biscoff Chocolate Swirl: Add a few spoonfuls of melted milk chocolate or Nutella for a rich twist.
Vanilla Biscoff Swirl: Reduce Biscoff spread by half and fold in extra vanilla extract for a lighter flavor.
Biscoff Cheesecake Ice Cream: Add small cubes of cream cheese to the mix for a cheesecake-inspired version.
Storage/Reheating
Store the Biscoff ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to sit at room temperature for 5–10 minutes before scooping for the perfect creamy consistency. This recipe does not require reheating.
FAQs
1. Can I make this ice cream without Biscoff spread?
You can use another brand of cookie butter, but the flavor may vary slightly from traditional Biscoff.
2. Do I need an ice cream maker?
No, this recipe is completely no-churn and can be made using just a whisk and a freezer.
3. Can I use evaporated milk instead of condensed milk?
No, condensed milk adds sweetness and texture that evaporated milk lacks.
4. How do I prevent ice crystals from forming?
Ensure the ice cream is tightly covered before freezing and avoid frequent temperature changes.
5. Can I make this recipe dairy-free?
Yes, you can use coconut cream and dairy-free condensed milk alternatives, but the flavor and texture will differ.
6. What can I serve with Biscoff ice cream?
It pairs beautifully with brownies, pancakes, or warm apple crumble.
7. How long does it take to set completely?
It usually takes about 8 hours in the freezer, but overnight freezing gives the best texture.
8. Can I use crushed Biscoff cookies as a topping?
Yes, sprinkle crushed cookies on top before serving for extra crunch.
9. Can I double the recipe?
Absolutely! Use a larger dish or two loaf pans for a bigger batch.
10. How do I achieve perfect Biscoff swirls?
Warm the spread slightly and swirl gently with a knife — thin ribbons make the ice cream easier to scoop.
Conclusion
This no-churn Biscoff Ice Cream is a dreamy dessert for anyone who loves the caramelized, spiced flavor of Lotus Biscoff. With its luscious creaminess, sweet cookie swirls, and satisfying crunch, it’s the perfect frozen treat to impress guests or enjoy on a cozy night in. Once you try it, this homemade delight will surely become a freezer favorite.
This no-churn Biscoff Ice Cream is a creamy, dreamy dessert loaded with caramelized cookie butter and crunchy Biscoff cookie pieces. Made without an ice cream maker, it’s an easy and indulgent treat perfect for Biscoff lovers.
Ingredients
240 g Lotus Biscoff cookie butter (smooth), divided in half
395 g sweetened condensed milk
2 teaspoons vanilla extract
500 ml thickened cream (heavy cream)
5–6 Lotus Biscoff cookies, crumbled
Instructions
Place half of the Biscoff spread in a microwave-safe bowl and heat for 15 seconds. Stir and set aside.
In a large bowl, whisk together the remaining Biscoff spread, sweetened condensed milk, and vanilla extract until smooth.
In a separate bowl, whip the thickened cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture until fully combined and smooth.
Spoon half of the mixture into a loaf pan (approx. 22 x 13 x 7 cm).
Drizzle half of the warmed Biscoff spread and sprinkle half of the crushed cookies over the layer. Swirl gently with a knife or skewer.
Repeat with the remaining ice cream mixture, warmed Biscoff, and crushed cookies. Swirl again.
Cover with plastic wrap or a lid and freeze for at least 8 hours, or until set.
Notes
Use crunchy Biscoff spread for added texture if desired.
Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Store tightly covered to prevent ice crystals.
Pairs well with brownies, pancakes, or warm desserts.
