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    Home » Ice Cream » No-Churn Biscoff Ice-Cream

    No-Churn Biscoff Ice-Cream

    August 15, 2021 by Catherine Zhang 2 Comments

    Jump to Recipe·Print 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!

    Jump to:
    • Tips on making no-churn ice-cream
    • Baking with biscoff
    • How to serve
    • Biscoff No-Churn Ice-Cream
    Speculaas Cookie Butter Lotus Biscoff no churn ice-cream
    Speculaas Cookie Butter Lotus Biscoff no churn ice-cream

    Tips on making no-churn ice-cream

    No churn ice-cream is so easy to make, but the result is no less than the fancy kind. 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 whipped 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.

    Speculaas Cookie Butter Lotus Biscoff no churn ice-cream
    Speculaas Cookie Butter Lotus Biscoff no churn ice-cream

    Baking with biscoff

    If you love biscoff as much as I do try these other biscoff desserts!

    Speculoos cookie butter latte with foamed milk
    Biscoff Latte
    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base
    Biscoff Cheesecake
    Chocolate and cookie butter lava cake
    Biscoff Lava Cake

    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 stabilisers and additives. That being said it's just as creamy and delcicious.

    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. Home-made ice-cream doesn't last as long, but I doubt it would last that long anyway!

    Speculaas Cookie Butter Lotus Biscoff no churn ice-cream

    Let's Get Baking

    If you love biscoff as much as you this will be your dream ice-cream. The fact that it comes together in less than 15 minutes and only uses 3-ingredients will get you making this over and over again.

    If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

    Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

    Print

    Biscoff No-Churn Ice-Cream

    Speculaas Cookie Butter Lotus Biscoff no churn ice-cream
    Print Recipe
    • Author: Catherine Zhang

    Ingredients

    Scale
    • 300ml Heavy/Thickened cream ( 1 ¼ cup)
    • 150g Condensed milk (½ cup)
    • 100g Biscoff spread (½ cup)
    • Biscoff biscuits, crushed to mix in
    • Biscoff spread, melted to swirl

    Instructions

    1. Combine cream, condensed milk and biscoff spread in a large mixing bowl
    2. Whisk until medium stiff peaks
    3. Pour into an airtight container
    4. Sprinkle over crushed biscuits and pour over melted spread
    5. Use a knife to gently swirl the the spread and biscuits into the cream
    6. Cover and place in the freezer for a minimum of 6 hours
    7. Set outside for 15 minutes before scooping and serving

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. J

      November 12, 2021 at 10:13 am

      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

      Reply
      • Catherine Zhang

        November 30, 2021 at 10:55 am

        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!

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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