Biscoff Ice Cream!

Easy Four Ingredient No-Churn Biscoff Ice Cream! So Incredibly Easy, and So Incredibly Delicious! 

So, THIS RECIPE IS EPIC. I have technically done this recipe before on my blog, but I decided that an all new post would be better. I didn’t even put Biscoff in the title of the old version, and the photos are quite frankly a little shocking… so this refresh happened. 

I, obviously, utterly adore all things Biscoff. Most recently I posted my Biscoff Drip Cake recipe which so many of you have made already (yay!) and my Biscoff Brownies have been going mental online, so things are all Biscoff mad right now. 

As it’s peak summer, the temperatures are hot, and we all need cooling down a little, I thought it was high time I re-made this recipe into the best it could be. And all it takes? Four ingredients. Technically only three if you don’t want to include the biscuit, but who wouldn’t?!

No-Churn Ice Creams are a wonderful invention – and the basis of them all is Condensed Milk and Cream. As I’m in the UK, I use Double Cream, but elsewhere this would be Heavy Cream in America for example! (Always google your alternative if you aren’t sure of an ingredient!)

Those two ingredients would make a happy and very simple Ice Cream. It won’t taste of much, but they would make one. If I wanted just a Vanilla Ice Cream, I would add some vanilla extract to it! So easy. 

Anyway… back to Biscoff. I decided when re-making this recipe to take it to a whole new level, and that meant using even more Biscoff then last time. More spread AND the biscuits. Hello Biscoff spread and biscuit heaaaaven. Incredible. 

The simple thing of this is, you add the Condensed Milk, Cream and the first lot of Biscoff to a bowl, and whisk it. It may look a little weird at first whilst the Biscoff is breaking down into the mixture it look like flecks of Biscoff, but keep on whisking and it’ll come back! It just needs to be slightly thick, and smooth. 

I use my Kitchenaid Stand Mixer with the Whisk Attachment as it’s the easiest for me – but you can easily just use a large bowl, and an electric whisk! If you wanted to try this but don’t have any form of electric whisk, you could try whipping the cream on its own, folding through the condensed milk, and melting the Biscoff slightly and folding that through. 

To take this to the next level, I then used even more Biscoff spread to swirl through the mixture, and added some crushed biscuits. I do this in layers to make sure that it’s all evenly spread – add in some ice cream, and some melted spread and biscuits and swirl. Add in more ice cream, spread and biscuits and swirl etc!

I use a large loaf tin for this as I think it looks nice in the photos, and I weirdly seem to have an abundance of loaf tins in my house, but you can use any form of tub or container that you don’t mind sticking in the freezer till you’ve eaten all the ice cream! 

I simply served mine in a cone, with an extra drizzle of sauce and some crushed biscuits and savoured every mouthful. SO TASTY. Enjoy! x

4.8 from 5 votes
Biscoff Ice Cream
Biscoff Ice Cream!
Prep Time
10 mins
Cook Time
10 mins
Freezing Time
4 hrs
Total Time
4 hrs 20 mins
 

Easy Four Ingredient No-Churn Biscoff Ice Cream! So Incredibly Easy, and So Incredibly Delicious! 

Course: Dessert
Cuisine: Ice Cream
Keyword: Biscoff
Servings: 14 People
Calories: 448 kcal
Author: Jane's Patisserie
Ingredients
Ice Cream
  • 600 ml Double Cream
  • 397 g Condensed Milk (one tin)
  • 275 g Biscoff Spread
Extras
  • 125 g Biscoff Spread
  • 125 g Biscoff Biscuits
Instructions
For the Ice Cream Mix
  1. Add your Double Cream, Condensed Milk and Biscoff Spread to a large bowl.

  2. Whisk on a low-medium speed until the ingredients are smooth and even.

  3. Turn the whisk up a bit higher and whisk till the mixture is starting to thicken and is lovely and smooth. It'll only take 1-2 minutes. It doesn't need to be extremely thick, it just needs to be smooth and starting to thicken.

  4. Alternatively, you can whip the cream up to soft peaks, and fold the ingredients together. The Biscoff Spread may need mixing on it's own briefly as it's firmer than the other ingredients!

For Assembly
  1. Melt your 125g Biscoff Spread till smooth - this takes 20-30 seconds in the microwave. Also crush your biscuits to chunks!

  2. Add 1/3 of your Ice Cream mix to your tin/tub and swirl through 1/3 of the melted spread and biscuits.

  3. Repeat twice more so all the ingredients are used up.

  4. Put the tub/tin your freezer till frozen and firm and enjoy!

Recipe Notes
  • I used the Smooth Biscoff Spread but you can use the Crunchy Spread if you prefer instead!
  • The extra Biscoff Spread/Biscuits are optional, but delicious. 
  • How long it takes to freeze depends on your freezer - freeze until completely solid. 
  • No-Churn Ice Cream can naturally take longer to scoop as it doesn't have any additives, but the swirled through Biscoff helps it! 
  • This will last in the freezer for up to a month! (If not longer!)
Nutrition Facts
Biscoff Ice Cream!
Amount Per Serving
Calories 448 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 68mg23%
Sodium 95mg4%
Potassium 149mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 28g31%
Protein 6g12%
Vitamin A 706IU14%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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22 comments


  1. I made this one a couple of weeks ago, it’s so good. You don’t need a lot, as it’s rich, but it really delivers on the biscoff flavour 💖

  2. Hi Jane…..
    I just wondered if you were aware that there’s a recipe book you may want in your collection for the Lotus Biscoff ideas?
    I have put the link below for “The Biscoff Cookie & Spread Cookbook” ….. I got mine from Amazon for £9.99 and I’m sure you’d love to adapt a lot of those (it’s also available direc from the Lotus Biscoff official website too).
    I did your Lotus Biscoff cheesecake the other day and I mixed the double cream seperate and then folded it into the other ingredients – chilled overnight for a good 18 hours and it was perfect! Kids devoured it instantly!!! Next gonna try this icecream recipe!
    Hope the cookbook inspires you even more! 🙂

  3. Hi there. I’ve never made ice cream before and have borrowed an ice cream maker. Can I make the mixture as stated in your recipe and then add to the ice cream machine? Thanks.


  4. I made this today and because you don’t actually say exactly how long to mix for my mixture has split. Maybe say if mixing by hand 2 mins if by electric mixer 1 minute. As there is not a clear instruction on how thick it should be, eg thick but still runny or completely thick. I have had to throw it all in the bin. Great recipe thougg

    1. Hey! I’m sorry this happened, but the fact that it’s split isn’t the recipe’s fault. As mentioned in the post and the recipe, it needs to be mixed until ‘it’s smooth and starting to thicken’. I can’t state an exact time as all mixers are different – some have 10 speeds, some have 3, some are very powerful, some are not. Some people use a stand mixer, some use an electric hand mixer, some just use a standard whisk. I stated the 1-2 minutes as a guide, as that’s what I did, in my Kitchenaid.

  5. My mixture split but I’ve bunged it in the freezer to see what happens. It was so smooth I thought just one more quick mix. Went to get tin and it was split… hopefully still taste ok 🤔

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