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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. 

Biscoff ice cream

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?!

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. 

No churn recipe

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. 

Simple recipe 

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

Biscoff Ice Cream

Biscoff Ice Cream!

Easy four ingredient no-churn Biscoff ice cream! So incredibly easy, and so incredibly delicious! 
Print Pin Rate
Category: Dessert
Type: Ice Cream
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 10 minutes
Freezing Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 14 People
Author: Jane's Patisserie


Ice Cream

  • 600 ml double cream
  • 397 g condensed milk (one tin)
  • 275 g Biscoff spread


  • 125 g Biscoff spread
  • 125 g Biscoff biscuits


For the Ice Cream Mix

  • Add your double cream, condensed milk and Biscoff spread to a large bowl.
  • Whisk on a low-medium speed until the ingredients are smooth and even.
  • Turn the whisk up a bit higher and whisk until 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.
  • 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

  • Melt your 125g Biscoff spread until smooth - this takes 20-30 seconds in the microwave. Also crush your biscuits to chunks!
  • Add 1/3 of your ice cream mix to your tin/tub and swirl through 1/3 of the melted spread and biscuits.
  • Repeat twice more so all the ingredients are used up.
  • Put the tub/tin your freezer till frozen and firm and enjoy!


  • You can of course use an ice cream maker if you have one - but this is designed for those who don't!
  • 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!)


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.


  1. Gemma Wright on July 11, 2022 at 1:51 pm

    Could I half the recipe for Biscoff recipe and with the other half fold through Peanut Butter and Top with Reeses Cups? If I’m talking nonsense could you PLEASE do a Peanut Butter/Reeses version? Thank you!!!!!

  2. Claire on June 9, 2022 at 11:48 am

    Would you be able to make this dairy free? Possibly using an alternative cream like the Elmer lentil double cream maybe? And vegan condensed milk? I’ve recently found out i have a lactose intolerance and can have biscoff and would love a nice ice cream I could eat.

    • Jane's Patisserie on June 10, 2022 at 8:25 am

      Hiya! I personally have not tried this, but it is definitely worth a go! Enjoy! x

    • Ann2002 on October 25, 2022 at 3:09 pm

      I’ve done this recipe for my friend that is vegan, and she loved it!

  3. Saarah on February 21, 2022 at 4:31 pm

    Could I use extra thick double cream, would that work?

    • Jane's Patisserie on February 28, 2022 at 4:09 pm

      Hiya! This is worth a go but it is heat treated, so you need to ensure that it is whipped correctly! Hope that helps! x

  4. John on July 15, 2021 at 9:52 pm

    5 stars
    Just made this and it worked perfectly. Super soft and creamy right out of the freezer. Ran out of biscoff spread for the topping so used Carnation caramel drizzle and it worked a treat. Will definitely be using this recipe again and its even inspired me to try some new flavour combos.

  5. Terry on May 3, 2021 at 8:35 pm

    5 stars
    Could I make this into mouse as it’s very similar to the Terry’s chocolate orange mouse recipe just by putting it in the fridge instead of the freezer?

  6. kayla on April 23, 2021 at 8:46 pm

    I would to love to make this, but can’t get any biscoff spread, i was wondering if i could just use the biscuits|? thank you so much!

    • Jane's Patisserie on April 26, 2021 at 2:32 pm

      Hey! Its won’t very biscoffy and the biscuits won’t give much flavour but you could try it xx

  7. Catherine on February 27, 2021 at 8:16 pm

    5 stars
    Wow, so simple and tasted delicious – Will definitely be making again.
    Thank you so much for all your fantastic recipes😋

  8. CrystalW on December 10, 2020 at 3:09 pm

    5 stars
    Hi Jane

    Just BTW your recipes are absolutely amazing, I keep reading thru your recipes and having to try more! I’ve just made this Biscoff ice-cream and cant wait to try it!!

    I do have one question for you.. how do you keep so slim!? I am very worried i will pile on weight as i cant resist making these gorgeous recipes!!

    Thanks so much for all the work put into these amazing recipes, I’ve had lots of ‘WOWs’ at my results so far!

  9. Laura on November 10, 2020 at 2:33 pm

    5 stars
    This recipe is amazing – thanks for sharing. I don’t think the ice-cream will last long in our house!

  10. AJ on October 9, 2020 at 7:11 pm

    5 stars
    Unbelievable!! I whipped my cream separately and folded through the condensed milk and biscoff spread then layered as you said. Perfect.

  11. Jojo on September 14, 2020 at 9:49 pm

    Hi Jane! I was planning on making this tomorrow but I’m confused regarding which cream to use. Is it double cream or whipping cream? Double cream doesn’t whip into peaks whereas heavy cream does. Please help me out, can’t wait to try out the recipe!

    • Jane's Patisserie on September 14, 2020 at 10:11 pm

      Double cream is the fattiest liquid cream in the uk, which does whip. You need your equivalent!

  12. Samira Bachooali on August 25, 2020 at 8:26 am

    5 stars
    Hi Jane, jthe ice cream is fab.ust wanted to find out if theres anything i can do.to make it less sweet.
    S B

    • Jane's Patisserie on August 25, 2020 at 1:03 pm

      This way will always be sweeter as it uses condensed milk – but you could use a pinch of salt maybe?! x

  13. Judles on August 16, 2020 at 2:13 pm

    5 stars
    Going to try this after your Rolo ice-cream. Just wanted to ask would you pllllllease make a chocolate chip cookie dough version? Thank you x

    • Jane's Patisserie on August 17, 2020 at 8:14 pm

      I will add it to my list of recipes to do!! x

  14. Sam on August 11, 2020 at 11:28 am

    5 stars
    Hi Jane , abs fabulous. Just wanted to find out if I can tweak the recipe to make it less sweet. Made it for a party and some of my guests felt it was too sweet. Can i halve the condensed milk. Would it make a difference to the texture.

    • Jane's Patisserie on August 11, 2020 at 12:17 pm

      Yes unfortunately with less condensed milk the texture will change – the base recipe has to stay the same (but no-churn ice cream will always be sweeter) x

  15. Lili Yong Goh on August 9, 2020 at 2:22 pm

    Hi I’m thinking of making this ice cream. Can you use whipping cream instead of double cream? Also the Biscoff spread does it matter if it’s smooth or crunchy? Can I reduced the amount of condensed milk in the recipe?

    • Jane's Patisserie on August 9, 2020 at 5:21 pm

      If you reduce the condensed milk, that can change the texture of the ice cream – you need to keep the proportions the same. Biscoff spread can be either, and whipping cream can be used, but the lower fat content can make it less creamy! x

  16. Anne on July 26, 2020 at 8:53 pm

    The best ice cream ever & so easy to make. Thank you for sharing Jane

  17. Sarah Glanville on July 24, 2020 at 11:33 am

    4 stars
    It’s delicious as are all your recipes, but mine is much darker in colour than your pictures and is also more fudge like what have I done wrong?

    • Jane's Patisserie on July 24, 2020 at 12:57 pm

      I wouldn’t rely on the colour as my photos are taken in good lighting etc etc – but did you definitely use the correct ingredients? Such as definitely condensed milk, not evaporated milk (As lots of people make that switch incorrectly)

    • Sarah Glanville on July 24, 2020 at 3:45 pm

      Hi yes definitely condensed milk. It taste amazing just colour and consistency is different to what I expected

  18. Sarah on July 6, 2020 at 3:00 pm

    For How many hours we have to store in freezer??

    • Jane's Patisserie on July 6, 2020 at 6:23 pm

      This can depend – but probably minimum 4-5?!

  19. Sarah on June 27, 2020 at 3:08 pm

    5 stars
    Made this but had to throw mixture away as it separated. Donu use biscoff straight from the jar or melt it first and is it plain or caramel condensed milk u use.
    Thank you
    Sarah. X

    • Jane's Patisserie on June 27, 2020 at 7:31 pm

      You can save a split mixture by adding it to a double boiler and whisking till smooth – and I do the recipe as stated, add the ingredients and whisk, just normal condensed milk!

  20. Poppy on June 26, 2020 at 1:33 pm

    5 stars
    This is unreal 😍 it froze pretty solid though and takes about 1hr + out of the freezer before it’s scoop-able! Have I done something wrong? Maybe over or under whisked?

    • Jane's Patisserie on June 26, 2020 at 2:40 pm

      Did you use a different ingredient such as evaporated milk rather than condensed? I’ve never had a no-churn ice cream take so long as it will melt within the hour!

  21. Tracy on June 21, 2020 at 7:43 pm

    5 stars
    Made this today. Used all the quantities given in the receipe. (Used a supermarket brand of condensed cream). It did make quite a lot. I filled a 2lb loaf tin & half of a plastic tub. It had only been in freezer for 5 hrs but we decided to try it anyway 😋😋😊! Loved by the whole family – will have to try again tomorrow when It’s been frozen longer to test if any difference 😊😂.
    Love your recipes. Thank you for sharing

  22. Marla on June 16, 2020 at 3:38 am

    Can you use heavy cream? I’m not sure that double cream exists here in the US? 😀

  23. Donna Cooper on June 1, 2020 at 9:43 pm

    Hi Jane, this was the best ice cream ever! Didn’t last long in my house. My youngest likes vanilla only! Can I make this into vanilla using the cream, condensed milk & vanilla extract & how much extract do you think would be needed?

    • Jane's Patisserie on June 2, 2020 at 11:40 am

      Yes you can!! I would use 1-2 tsps! X

  24. Jasmin on May 30, 2020 at 4:25 am

    5 stars
    Hi Jane,
    The recipe is absolutely amazing🤩. I think i had half of the mixture while it was whipping as it tasted great😋. The only problem I had is that unfortunately it split. I guess i mixed it for too long😅. I still prepared the full recipe and cannot wait to have it tomorrow. hopefully even if it did spit will be sublime to eat 🙂

    • Jane's Patisserie on May 30, 2020 at 9:01 am

      Hey! Ahh amazing – the best way to solve that is to add the mixture to a double boiler (a bowl above a pan of simmering water) and mix until it smooths out! Leave the mixture to cool and then try rewhipping or just freeze if it’s still quite thick!

  25. Louise Tasker on May 22, 2020 at 10:01 am

    5 stars
    Best ice-cream recipe EVER! A quick and easy ice-cream recipe, as long as you don’t over whip and mixture splits! Follow recipe and do NOT take your eyes off the mixer. Will definitely be making again. Another great recipe, thank you Jane.

  26. Catherine on May 21, 2020 at 8:47 pm

    This went really well! Thank you so much for this recipe!

  27. Sam on May 12, 2020 at 9:06 am

    5 stars
    Love this it’s absolutely divine however for some reason it will not freeze solid? Is there a specific reason why this would be the case? It’s been in over night and still soft and creamy in texture.

    P.s your recipes are awesome!

    • Jane's Patisserie on May 12, 2020 at 12:55 pm

      Hey! Did you definitely use condensed milk? Because of lock down, lots of people have been using evaporated milk which doesn’t work the same! x

  28. Natalie on May 9, 2020 at 9:04 pm

    5 stars
    Every recipe this lady makes is amazing. Made this tonight and can confirm it’s awesome

  29. H on May 8, 2020 at 6:46 pm

    Hi, what type of condensed milk do you suggest?

    • Jane's Patisserie on May 9, 2020 at 8:49 am

      I personally use carnations, but any supermarket own does the trick!

  30. Aliya on May 3, 2020 at 11:33 pm

    5 stars
    I have just made this today for a post-iftar treat and man was it good! Did not disappoint! Same as all of your other recipes I’ve tried, foolproof! My favourite baking and sweet treat blog!

    Ps. I have put it on my Instagram and tagged you if you want to have a look x carry on making delicious recipes xx

  31. Sof on May 3, 2020 at 8:34 pm

    5 stars
    Absolutely delicious, and so simple. I’ve tried several of your recipes now and they’re just so easy to follow and great results every time. Thank you so much for sharing!
    Would you ever do a cookie dough version?

  32. Sabha on April 15, 2020 at 12:17 pm

    Hi Jane,

    If I wanted to make a smaller amount of this, would I be able to half the ingredients?



    • Jane's Patisserie on April 15, 2020 at 2:39 pm

      Yes, it would! Just be careful not to overwhip with the smaller amount!

  33. Laura Fazekas on April 6, 2020 at 5:08 pm

    Hi Jane!

    Wanting to make this tomorrow, and I wondered if I could use crunchy biscoff spread instead of smooth?
    This is the only one I can get my hands on! Thanks!

  34. Katie Burchell on January 28, 2020 at 11:52 am

    In your ice cream recipes, do you think it would work swapping a small amount of the double cream with whole milk???
    I made this recipe a while ago and found it was too creamy for me…

    • Jane's Patisserie on January 29, 2020 at 8:54 am

      I wouldn’t advise it for this sort of ice cream – ice cream is meant to be creamy. If you used too much milk, it will set a lot harder, and just be more ice-y if that makes sense and generally just not be too pleasant!

    • Katie Burchell on January 29, 2020 at 3:13 pm

      Ah ok! I won’t risk wasting ingredients improvising then!

  35. Emma on September 27, 2019 at 8:43 am

    This website is incredible! I can’t wait to try some of the recipes!

  36. Gemma on September 4, 2019 at 9:34 am

    Hi Jane, my partner loves a good old plain flavour ice-cream so I am wondering whether using just the can of condensed milk and double cream that this would set OK as just a basic vanilla ice-cream? Also, could I add cookie dough to the mix? Thanks in advance 🙂

  37. Charlie on August 19, 2019 at 3:11 pm

    5 stars
    Made this yesterday… its AMAZING 🙂

  38. Kelly Mardon on August 17, 2019 at 11:03 am

    5 stars
    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 💖

  39. Karen Taylor on August 5, 2019 at 12:22 pm

    5 stars
    Thank you so much for this recipe. Absolutely fantastic!

  40. Wez on July 29, 2019 at 8:22 pm

    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! 🙂

    • Jane's Patisserie on July 29, 2019 at 10:38 pm

      I’ve already got the book as Biscoff sent it to me haha! And I’m so glad the cheesecake was a success!

  41. Sally on July 29, 2019 at 2:19 pm

    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.

    • Jane's Patisserie on July 29, 2019 at 2:30 pm

      I wouldn’t – I would just follow the recipe as is. It doesn’t need churning.

  42. Sandy on July 25, 2019 at 4:54 pm

    5 stars
    Made this today and it’s AMAZING! So yummy! Thank you!

  43. Joanne on July 25, 2019 at 1:48 pm

    4 stars
    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

    • Jane's Patisserie on July 25, 2019 at 4:23 pm

      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.

  44. Jen on July 24, 2019 at 8:41 pm

    Oh my goodness! I’m so making this tomorrow! Love your recipes, alway work and always delicious! 😋

    • Jane's Patisserie on July 24, 2019 at 9:05 pm

      Awh thank you so much! And I hope you love this one.. it’s so yummy!!

  45. Dawn Ware on July 24, 2019 at 3:33 pm

    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 🤔

    • Jane's Patisserie on July 24, 2019 at 4:21 pm

      Ah yes, you need to make sure not to over mix – all you need is to whisk till smooth and starting to thicken slightly – it doesn’t need to be extremely thick.

  46. Sophie on July 24, 2019 at 11:55 am

    Can you whip the cream in a kitchenaid then add condensed milk?

    • Jane's Patisserie on July 24, 2019 at 4:20 pm

      Yep – but you still need to add in the Biscoff as well. I just add all three to the Kitchenaid bowl and whisk as it’s easier!

  47. Lynn negus on July 24, 2019 at 8:34 am

    This looks amazing and I am going to make it today!! Do we cover the ice cream with cling film when we put it in the freezer or does it not really matter.

    • Jane's Patisserie on July 24, 2019 at 8:56 am

      I would suggest doing so just in case!

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