Biscoff Ice Cream

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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.

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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.

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

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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.

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

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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.

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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.

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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!

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Biscoff Ice Cream

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