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Biscoff Ice Cream!

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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. 

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

Biscoff Ice Cream

Biscoff Ice Cream!

Easy Four Ingredient No-Churn Biscoff Ice Cream! So Incredibly Easy, and So Incredibly Delicious! 
4.89 from 18 votes
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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

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

  • 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 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.
  • 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 till 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!

Notes

  • 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!)
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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

68 Comments

  • Jojo
    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!

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

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

  • Samira Bachooali
    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.
    Thanks
    S B

    Reply
    • Jane's Patisserie
      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

  • Judles
    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

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

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

  • Sam
    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.

    Reply
    • Jane's Patisserie
      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

  • Lili Yong Goh
    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?

    Reply
    • Jane's Patisserie
      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

  • Anne
    July 26, 2020 at 8:53 pm

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

    Reply
  • Sarah Glanville
    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?

    Reply
    • Jane's Patisserie
      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
      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

  • Sarah
    July 6, 2020 at 3:00 pm

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

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

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

  • Sarah
    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

    Reply
    • Jane's Patisserie
      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!

  • Poppy
    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?

    Reply
    • Jane's Patisserie
      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!

  • Tracy
    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

    Reply
  • Marla
    June 16, 2020 at 3:38 am

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

    Reply
  • Donna Cooper
    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?

    Reply
  • Jasmin
    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 🙂

    Reply
    • Jane's Patisserie
      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!

  • Louise Tasker
    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.

    Reply
  • Catherine
    May 21, 2020 at 8:47 pm

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

    Reply
  • Sam
    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!

    Reply
    • Jane's Patisserie
      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

  • Natalie
    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

    Reply
  • H
    May 8, 2020 at 6:46 pm

    Hi, what type of condensed milk do you suggest?

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

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

  • Aliya
    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

    Reply
  • Sof
    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?
    X

    Reply
  • Sabha
    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?

    Thanks

    Sabha

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

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

  • Laura Fazekas
    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!

    Reply
  • Katie Burchell
    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…

    Reply
    • Jane's Patisserie
      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
      January 29, 2020 at 3:13 pm

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

  • Emma
    September 27, 2019 at 8:43 am

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

    Reply
  • Gemma
    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 🙂

    Reply
  • Charlie
    August 19, 2019 at 3:11 pm

    5 stars
    Made this yesterday… its AMAZING 🙂

    Reply
  • Kelly Mardon
    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 💖

    Reply
  • Karen Taylor
    August 5, 2019 at 12:22 pm

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

    Reply
  • Wez
    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! 🙂

    Reply
    • Jane's Patisserie
      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!

  • Sally
    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.

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

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

  • Sandy
    July 25, 2019 at 4:54 pm

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

    Reply
  • Joanne
    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

    Reply
    • Jane's Patisserie
      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.

  • Jen
    July 24, 2019 at 8:41 pm

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

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

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

  • Dawn Ware
    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 🤔

    Reply
    • Jane's Patisserie
      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.

  • Sophie
    July 24, 2019 at 11:55 am

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

    Reply
    • Jane's Patisserie
      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!

  • Lynn negus
    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.

    Reply

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