Biscoff Ice Cream Recipe
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 just a few simple ingredients. It’s an easy no churn ice cream recipe everyone will love!
Equipment
- 1 6-8 cup capacity freezer proof container
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
- 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
Instructions
- 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!
Notes
Store the ice cream in an airtight and freezer proof container in the freezer for up to 2 months.
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