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    Home » Dessert » Ice Cream

    Biscoff Ice Cream

    Published: May 30, 2023 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Biscoff Ice Cream recipe is made with no churn vanilla ice cream swirled with cookie butter and dotted with crushed Biscoff cookies!

    Biscoff ice cream in bowls.

    If you love Biscoff cookies as much as we do, you’ve got to try this ice cream! It’s the next level of having cookies and milk. The ice cream is so smooth and creamy with the perfect amount of cookie crumbs and swirls throughout.

    Lotus ice cream and scoop.

    What You’ll Find In This Post

    • What You’ll Need
    • How To Make Biscoff Ice Cream
    • Ways To Use Biscoff Ice Cream
      • Biscoff Ice Cream Sandwich
      • Biscoff Milkshake
      • Biscoff Ice Cream Bars
    • Lotus Ice Cream Storage
    • What Others Want To Know
    • More No Churn Ice Cream Recipes
    Five labeled ingredients on a white marble counter.

    What You’ll Need

    • Heavy Cream: Heavy whipping cream is the base of the ice cream and gives it its light, airy texture. It also helps to create a smooth and creamy texture.
    • Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and richness to the ice cream. It also helps to bind the ingredients together and prevent the ice cream from becoming too icy.
    • Cookies: Lotus Biscoff cookies taste like crispy graham crackers with hints of caramel and cinnamon. You can substitute them for another brand of speculoos cookies if you want.
    • Vanilla: Vanilla extract adds additional vanilla flavor to the ice cream. You can also use other extracts, such as almond or coconut, depending on your preferences.
    • Cookie Butter: Biscoff cookie butter is a creamy version of their cookies! It is a fantastic addition to the ice cream. There are some other brands of speculoos cookie butter that you could substitute for the Biscoff brand if you prefer.

    How To Make Biscoff Ice Cream

    Whipped cream in mixer.

    Beat the heavy cream in a stand mixer with the whisk attachment until stiff peaks form.

    Ingredients in a mixing bowl.

    Fold in the sweetened condensed milk, 1/2 cup of cookie crumbles, and vanilla extract until combined.

    Lotus Biscoff ice cream in a loaf pan.

    Spread the Lotus Biscoff ice cream in a loaf pan.

    Swirl cookie butter into batter.

    Top it with dollops of cookie butter, and use a knife to swirl the cookie butter through the ice cream.

    Biscoff ice cream in a pan.

    Add the remaining cookie crumbles on top. Cover the loaf pan tightly with plastic wrap and place it in the freezer for at least eight hours to harden.

    Ways To Use Biscoff Ice Cream

    Biscoff ice cream sandwich stack.

    Biscoff Ice Cream Sandwich

    Go the extra step and make Biscoff ice cream sandwiches! You’ll be so glad you did.

    • Use a #100 dough scoop which is about two teaspoons, or use a silverware spoon as an ice cream scoop.
    • Put two small scoops of lotus ice cream on Biscoff cookies. Then, top them with another cookie and gently press to flatten the ice cream.
    • Place the Biscoff ice cream sandwiches on a plate or tray and put them in the freezer to harden. Then, transfer them to an airtight container and store them in the freezer for 2-4 weeks.
    Biscoff ice cream sandwich with cookie butter.

    Biscoff Milkshake

    A delicious Biscoff milkshake is like eating milk and cookies, and we all love doing that!

    • Put 1/2 cup of whole milk and two cups of Biscoff ice cream in the blender.
    • Blend until smooth, and then pour into two glasses.
    • Top each shake with whipped cream and cookie crumbles.
    Biscoff ice cream sandwich stack.

    Biscoff Ice Cream Bars

    If you have extra Biscoff cookies, you can easily turn this ice cream into bars!

    • Line a 9-inch square pan with foil. Cover the bottom of the pan with Biscoff cookies.
    • Spread softened ice cream over the top.
    • Top with another layer of cookies.
    • Cover the pan and place it in the freezer until hardened.
    • Use the foil to lift the speculoos ice cream from the pan and cut it into bars.
    Biscoff ice cream in a loaf pan.

    Lotus Ice Cream Storage

    Homemade no-churn Lotus ice cream must be made ahead of time because you must give it time to solidify in the freezer. Be sure to plan ahead to make the ice cream at least one day before you plan to eat it!

    You can tightly wrap the loaf pan with plastic wrap and then with foil for storage. Or you can transfer the leftover ice cream to an airtight container. Then, store the speculoos ice cream in the freezer for 2-4 weeks.

    Scoop of Biscoff ice cream.

    What Others Want To Know

    What are speculoos?

    They are spiced shortbread cookies from Belgium. The most popular brand is Lotus Biscoff cookies.

    Do you need special equipment to make Biscoff ice cream?

    No, it is made without an ice cream maker! You can make the whipped cream part of the recipe with a stand mixer, hand mixer, or whisk.

    What does Biscoff ice cream taste like?

    It tastes like caramel and warm spices like cinnamon and cardamom, as well as rich vanilla ice cream.

    Biscoff ice cream in bowls with Lotus cookies.

    More No Churn Ice Cream Recipes

    • Oreo Ice Cream – Another one for cookie lovers!
    • Marshmallow Ice Cream – A smooth treat full of marshmallow goodness.
    • Fruity Pebbles Ice Cream – Even better than cereal with milk!
    • Cotton Candy Ice Cream – Always enjoyed with a smile on your face.
    Biscoff ice cream in white bowl with Lotus cookie.

    Biscoff Ice Cream

    This Biscoff Ice Cream recipe is made with no churn vanilla ice cream swirled with cookie butter and dotted with crushed Biscoff cookies!
    5 from 1 vote
    ↑ Click stars to rate!
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    Prep Time: 15 minutes minutes
    Chill Time: 8 hours hours
    Total Time: 8 hours hours 15 minutes minutes
    Servings: 12
    Prevent your screen from going dark

    Equipment

    • Lotus Biscoff Cookies
    • Cookie Butter

    Ingredients

    • 1 pint heavy whipping cream
    • 14 oz sweetened condensed milk
    • 1/2 cup Biscoff cookie butter
    • 1 teaspoon vanilla extract
    • 3/4 cup Biscoff cookie crumbles divided

    Instructions

    • Whip the pint of heavy whipping cream until stiff peaks form.
    • Fold the sweetened condensed milk, 1/2 cup Biscoff cookie crumbles, and the vanilla into whipped cream.
    • Pour into a loaf pan.
    • Top with cookie butter and swirl with a knife.
    • Sprinkle with the remaining cookie crumbles.
    • Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.

    Video

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    Notes

    One: Biscoff Ice Cream Sandwich

    Squish small scoops of ice cream between Lotus Biscoff cookies.

    Two: Biscoff Milkshake

    Blend 1/2 cup of whole milk and two cups of Biscoff cookie butter ice cream until smooth.

    Three: Biscoff Ice Cream Bars

    Place Biscoff cookies in a single layer in a 9-inch foil-lined pan. Top with two cups of Biscoff ice cream and another layer of cookies. Cover, freeze until hardened, and cut into bars.

    Four: Storage

    Store in an airtight container in the freezer for 2-4 weeks.

    Nutrition

    Serving: 1/12 | Calories: 432kcal | Carbohydrates: 57g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 115mg | Fiber: 2g | Sugar: 44g
    Course: Ice Cream
    Cuisine: American
    Author: Tonia Larson

    More Ice Cream

    • Marshmallow topping on chocolate ice cream.
      Marshmallow Topping
    • Peanut butter ice cream topping on vanilla ice cream and in a mason jar.
      Peanut Butter Ice Cream Topping
    • Three ice cream cake pops.
      Ice Cream Cake Pops
    • Ice cream tacos lined up on a wooden tray.
      Ice Cream Tacos

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Marshmallow Ice Cream
    Fruity Pebbles Ice Cream »

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Tricia says

      June 5, 2023 at 9:16 am

      5 stars
      I can’t believe how amazing this tastes, will be making this on repeat this summer!!

      Reply
      • Tonia Larson says

        June 5, 2023 at 9:17 am

        Thank you! This is now my favorite ice cream flavor!

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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