Biscoff ice cream is a creamy, cookie butter ice cream filled with swirls of cookie butter and crushed Lotus Biscoff cookies. Learn how to make Lotus ice cream in a few easy steps with simple ingredients. It’s an easy no churn ice cream recipe everyone will love!
Why Should You Make This Recipe
I love a good homemade ice cream recipe. A few recipes from the blog that I adore are my My Tiramisu Ice Cream, Nutella Ice Cream, Fruity Pebbles Ice Cream, Cookies and Cream Ice Cream and Tahini Ice Cream. I am so excited to add this homemade Biscoff ice cream recipe to the blog. I know you’ll love this cookie butter ice cream because:
- You love Biscoff. I love cookie butter on ice cream, on my pancakes, on my toast, even baked into my Biscoff Butter Cookies. If you’re also a fan this creamy lotus cookie butter, you will absolutely love this homemade Biscoff ice cream.
- Super simple to make. From start to finish, you can make this wonderfully easy Biscoff cookie and cookie butter ice cream in about 10 minutes. Then, just let the frozen Biscoff dessert freeze for about 8 hours, scoop and enjoy!
This Biscoff ice cream recipe needs only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you will need to make this creamy and decadent cookie butter treat.
Gather Biscoff, sweetened condensed milk, vanilla extract, ground cinnamon, heavy whipping cream and Lotus Biscoff cookies.
Here are my recommended substitutions to make this cookie butter ice cream if you need them.
- Biscoff: Feel free to use your favorite cookie butter in this recipe. Major grocery chains like Walmart, Costco and Target both carry the Lotus Biscoff Cookie Butter. When I’m shopping at Trader Joe’s I love to pick up some of their famous Creamy Speculoos Cookie Butter. You can also use a crunchy cookie butter, but I prefer creamy.
- Sweetened Condensed Milk: This is another essential ingredient for homemade ice cream when not using an ice cream maker.
- Ground Cinnamon: I like to use a ground cinnamon anytime I make a cookie butter recipe. I find it really emphasizes the flavors of the Biscoff cookie butter. Feel free to omit if you would like.
- Vanilla Extract: This provides a lovely background flavor for the ice cream.
- Heavy Cream: This is an essential ingredient to the structure and texture of ice cream when it’s made without an ice cream mixer. Heavy cream usually whips to amount twice the amount.
- Lotus Biscoff Cookies: Feel free to use any crunchy cookie you like. Cinnamon graham crackers would be a good substitute.
Biscoff Ice Cream Bars: Prepare the Biscoff ice cream recipe as written up until transfering to a container. Instead, pour the cream mixture into popsicle molds, leaving a little space at the top. Transfer the popsicle container into the freezer for 45 minutes. Insert the popsicle sticks into the molds and return to the freezer for another 6-8 hours. When you are ready to serve, run the popsicle molds under slightly warm water to help release the ice cream bars. Remove the bars from the container, drizzle some melted Biscoff cookie butter onto the bars and top with crushed Biscoff cookies. Lay the bars onto a lined plate or baking sheet and return to the freezer for another 15- 20 minutes to set the toppings. Enjoy!
Biscoff Ice Cream in Jar: When there is about ¼ cup (59 ml) cookie butter left in the jar, pour in 1 cup (237 ml) heavy cream, along with 4 tablespoons (50 g) sugar, ½ teaspoon vanilla extract and 3-4 crushed biscoff cookies. Seal the jar with the lid and vigorously shake the jar to combine the ingredients. Transfer the jar into the freezer for about 5-6 hours and enjoy!
How To Make
Let me show you how to make Biscoff ice cream in a few easy steps.
- Pour the Biscoff cookie butter, sweetened condensed milk, ground cinnamon and vanilla extract into a mixing bowl fitted with whisk attachment. Mix the ingredients together on medium speed until well combined.
- With the mixer on low speed, pour in the heavy cream into the cookie butter mixture. Once all the heavy cream has been added, increase the speed to medium until the cream mixture whips into soft-medium peaks.
- Layer the homemade Biscoff ice cream with swirls of melted cookie butter and crushed Lotus Biscoff cookies into a freezer proof container. I like to do two layers of homemade ice cream topped with a swirl of melted Biscoff and crushed cookies. Transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight. Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!
How To Store and Serve
M’s Expert Tips
- Warm the cookie butter. Before mixing the Biscoff cookie butter into the sweetened condensed milk, make sure to gently heat it. This makes it so much easier to fully mix the spread into the milk.
- Make sure the Lotus cream mixture is whipped to medium soft peaks. Cream has been whipped to medium peaks when the whipped cream mostly stands up and folds down slightly when the whisk is lifted out of the bowl.
- Make sure to chill the ice cream for at least 6 - 8 hours: For the best Biscoff ice cream, do not skimp on the freezer time.
The flavor of cookie butter is rich, toasted and caramel-y with notes of cinnamon and brown sugar.
Biscoff or cookie butter ice cream tastes like creamy vanilla ice cream with notes of cinnamon, brown sugar and buttery caramel.
Lotus Biscoff Butter is simply the brand name of a popular version of speculoos or cookie butter cookie spread. Biscoff butter is made from Lotus Biscoff cookies.
Other Biscoff Recipes to Try
If you try this Biscoff Ice Cream Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Biscoff Ice Cream Recipe
- 1 6-8 cup capacity freezer proof container
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 cup (240 g) Biscoff cookie butter, divided
- 14 oz. canned sweetened condensed milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 cups (474 ml) heavy cream
- 5 - 6 Lotus Biscoff cookies, crushed
- Pour ¾ cup (180 g) Biscoff cookie butter into a microwave safe bowl. Heat the cookie butter for 15 - 30 seconds or until the spread becomes more liquidy.Reserve the remaining ¼ cup (60 g) cookie butter for swirling into the ice cream.1 cup (240 g) Biscoff cookie butter, divided
- Pour the Biscoff cookie butter, sweetened condensed milk, ground cinnamon and vanilla extract into a mixing bowl fitted with whisk attachment. Mix the ingredients together on medium speed until well combined.14 oz. canned sweetened condensed milk, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- With the mixer on low speed, pour in the heavy cream into the cookie butter mixture. Once all the heavy cream has been added, increase the speed to medium until the cream mixture whips into soft-medium peaks.2 cups (474 ml) heavy cream
- Layer ½ of the homemade Biscoff ice cream into the freezer proof container. Swirl in 2 tablespoons (30 g) of Biscoff cookie butter and ½ of the crushed Lotus Biscoff cookies into a freezer proof container. Repeat with the remaining Biscoff ice cream mixture, melted cookie butter and crushed cookies.5 - 6 Lotus Biscoff cookies, crushed
- Transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight.
- Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!