This three-ingredient no-churn biscoff ice cream is delicious, creamy and so easy to make! If you’re a fan of biscoff you have to try this, you won’t regret it. All you need is cream, condensed milk and biscoff spread!
What is biscoff?
Although most people will be familiar with ‘Biscoff’, the name ‘Lotus’ branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!
Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.
What does biscoff taste like?
Biscoff is a spread made of crushed lotus cookies, which are a commercialized version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves, and allspice. However, lotus cookies just use cinnamon.
Tips on making no-churn ice-cream
No churn ice cream is so easy to make, but the result is no less than the regular kind made from a custard base. This recipe is pretty much foolproof, but there are a few tips that can help you create the best creamy ice cream.
Use chilled cream
It is important to use chilled cream not only when making no-churn ice cream, but also when whipping cream. When the cream is chilled it will whip up to a fluffier consistency.
It is important to whip the cream enough so that air is incorporated. The incorporated air is what gives the no-churn ice cream a creamy texture that doesn’t freeze up rock solid.
Use full cream thickened/heavy cream and condensed milk
Full cream condensed milk and cream are needed to give the ice cream the creamiest texture.
Transfer the mixture to the pan carefully to prevent loss of air
It is important not to deflate the air whipped into the ice cream mixture. As I said earlier it’s what gives the ice cream texture!
Chill for a minimum of 6 hours
After making the mixture make sure to freeze the ice cream sufficiently, this 6 hours gives the ice cream time to set.
Ingredients
- Heavy cream: Cream makes up the base of the ice cream. I like to use heavy whipping cream or thickened cream as they have thickeners that help the cream whip up to a stable consistency.
- Sweetened condensed milk: Condensed milk brings sweetness and a milky flavor to the ice cream. Condensed milk is the most important ingredient for no-churn ice creams as this is the ingredient that prevents the cream from freezing up to a hard or icy consistency.
- Lotus Biscoff Cookie Butter: I like to use smooth biscoff spread as it gives a silky smooth ice cream. Feel free to use crunchy biscoff spread if you prefer! If you want even more biscoff flavor you can swirl some through the ice cream before freezing it.
Baking with biscoff
If you love biscoff as much as I do try these other biscoff desserts!
Frequently Asked Questions
How is this different to churned ice cream?
Churned ice cream is typically made with a custard base of egg yolks, whole milk or skim milk and sugar. Typically some sort of stabilizer or thickener is also added to give the ice cream a smooth texture. A couple of common ones include locust bean gum, guar gum, xanthan gum, or some kind of starch.
No-churn ice creams omit all of this, and instead, the sugar in the condensed milk keeps the ice cream smooth and prevents it from freezing up too hard.
How long does this last?
No churn ice creams are best eaten the week they are made as they tend to get harder and icier the longer they sit. That being said they are still good up to a month after they’ve been made as long as they are stored in an airtight container in the freezer.
Where can I find biscoff?
Biscoff used to be hard to find as it is a product of Belgium. However, now most supermarkets stock it in the spread and jams aisle. So all you need to do is head to your local grocery store!
How to serve?
When making ice cream at home the resulting ice cream won’t be as easy to scoop as store-bought ice cream. That’s because there isn’t as much air incorporated into the mixture, and it’s free of all the stabilizers and additives. That being said it’s just as creamy and delicious.
Before serving let the ice cream sit outside for 10-15 minutes. This allows the ice cream to soften up just enough to scoop and serve.
Make sure to consume the ice cream within two weeks of making it. Home-made ice cream doesn’t last as long, but I doubt it would last that long anyway!
Let’s Get Cooking
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No-Churn Biscoff Ice Cream Recipe
This three-ingredient no-churn biscoff ice-cream is delicious, creamy and so easy to make! If you’re a fan of biscoff you have to try this, you won’t regret it. All you need is cream, condensed milk and biscoff spread!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5–6 scoops 1x
- Category: Ice Cream
- Method: Easy
- Cuisine: American
Ingredients
- 600ml Heavy/Thickened cream ( 2 1/2 cup)
- 240g Condensed milk (1 cup)
- 200g Biscoff spread (1 cup)
- Biscoff biscuits, crushed to mix in
- Biscoff spread, melted to swirl
Instructions
- Combine cream, condensed milk, and biscoff spread in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric whisk
- Whisk until medium-stiff peaks
- Pour into an airtight container
- Cover and place in the freezer for a minimum of 6 hours
- Set outside for 15 minutes before scooping
- Drizzle with more melted biscoff to serve if desired
Tried this and my ice cream has been in the freezer for about 5 hours but it isn’t freezing. The softness is of a room temperature butter
Hi J, The texture shouldn’t be too firm, but firm enough to scoop as ice cream. I hope it firmed up a little more overnight!
Your post is worthy of everyone’s attention. I’m excited to learn more and more. Thanks for sharing!