Biscoff Ice Cream

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.

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.

Step 1:  

Pour the Biscoff cookie butter, sweetened condensed milk, ground cinnamon and vanilla extract into a mixing bowl fitted with whisk attachment.

Step 2:  

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.

Step 3:  

Once all the heavy cream has been added, increase the speed to medium until the cream mixture whips into soft-medium peaks.

Step 4:  

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.

Step 5:  

Transfer the ice cream to the freezer to set for 1-2 hours. Freeze the ice cream for at least 8 hours, but preferably overnight.

Step 6:  

Transfer the ice cream to the freezer to set for 1-2 hours.  Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!

Step 7:  

Get the recipe by clicking the button below!