Homemade Biscoff Ice Cream is so easy to make. All you need are Lotus Biscoff cookies, sweetened condensed milk and heavy whipping cream. You don't need an ice cream maker to make this homemade Biscoff cookie ice cream.
Like desserts with cookies? Try my recipe for Authentic Italian Tiramisu, Strawberry Tiramisu or Nutter Butter Sandwich Cookies.
Jump to:
- What do Lotus Biscoff Cookies taste like?
- How many calories are there in Lotus Biscoff Cookies?
- What can You Make with Lotus Biscoff Cookies?
- Ingredients
- How to Make Biscoff Ice Cream
- Top tip
- Substitutions and Variations
- Equipment
- Storage
- Other Desserts and Snacks
- Recipe Details
- Top Tip
- PIN It Here
- Food Safety
- Comments
What do Lotus Biscoff Cookies taste like?
You will be surprised to know that Lotus Biscoff cookies taste a lot like Mr Christie Dad's Oatmeal Cookies. Biscoff cookies are a very light and crispy tasting cookie that crumble very easily similar to graham crackers.
How many calories are there in Lotus Biscoff Cookies?
Lotus Biscoff cookies are made with wheat flour, sugar, vegetable oil (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soy flour, salt, cinnamon.
Four Biscoff cookies contain 150 calories and are primarily made from carbohydrates.
What can You Make with Lotus Biscoff Cookies?
The texture of Lotus Biscoff Cookies makes them an easy substitute for other ingredients in baking. Biscoff cookies can be used as a substitute for:
- Graham cracker crumbs - Use Biscoff cookies in place of graham cracker crumbs in pie crusts or cheesecake crusts
- Tiramisu - Use Biscoff Cookies in place of lady fingers in a tiramisu
- Brownies - Use Biscoff Cookies to add flavor to brownies
- Coating - Use Biscoff Cookies to coat truffles or as a coating for cakes
- Butter - Use Biscoff Cookies to make Biscoff Cookie Butter instead of buying Biscoff spread.
If you like the stress free no churn ice cream type recipes, then you will also like no churn ice creams like Cookies N Cream, Reese Chocolate Peanut Butter and Lemon Meringue. If you have an ice cream maker and you are aching to use it, a White Chocolate Raspberry ice cream might be right up your ally.
The best time to make this ice cream is in the summer. After all, the summer months are when you are craving something cool and delicious. And what makes this Biscoff Ice Cream great is that you don't need an ice cream machine to make it because it is no churn.
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Ingredients
You don't need a lot of ingredients to make this ice cream. In fact you can use the base (condensed milk, heavy cream and vanilla extract) to make any flavor of no churn ice cream.
- Lotus Biscoff Cookies
- Sweetened Condensed Milk
- Heavy Cream
- Vanilla Extract
See recipe card for quantities.
How to Make Biscoff Ice Cream
Crush the Biscoff cookies by hand or pulse them in a food processor. Set aside. Mix the condensed milk and the vanilla extract in a small bowl.
Place your heavy cream in a bowl and whip until stiff peaks form.
Add the condensed milk and vanilla extract mixture slowly into the bowl with the whipped cream. Let the condensed milk run down the edges and mix on low until you have poured all the mixture in and it is mixed in with the whipped cream.
You can whip on high for a minute until it becomes fluffy again, if needed. Carefully fold the crushed Biscoff cookies into the whipped cream mixture then pour the mixture into a loaf pan.
Take 4 cookies and split them in half. Place each half in the ice cream making 2 rows with 4 cookies as a decoration. Place in freezer immediately and let chill for 12 hours.
Top tip
I've tested making no churn ice cream with bowls and whisks that were freezer cold versus using them as they are in the kitchen.
Based on the results of making no churn ice cream, it doesn't make a difference. So, don't waste your time if you are not using an ice cream maker. Just ensure that you place your finished ice cream in the freezer right away and let it chill.
For a dense ice cream, let it freeze for 24 hours.
For soft serve, let it freeze for up to 6 hours.
Substitutions and Variations
If you know how to make the recipe fit a certain diet,
- Chocolate chip cookies - use chocolate chip cookies instead of Biscoff Cookies and make a chocolate chip ice cream
- Chocolate Sandwich cookies - use chocolate sandwich cookies and make a cookies and cream ice cream
- Lemon Juice - add lemon juice and make a lemon Biscoff ice cream similar to lemon meringue ice cream
Equipment
A stand mixer comes in handy to make ice cream. You can also use a hand mixer and once you are done whipping your cream, use a spatula to scrape all the whipped cream mixture into your storage containers.
Storage
You've made your ice cream, it's now time to pour it into a glass loaf pan and store it in the freezer.
You can also store it using recycled ice cream containers if you have them leftover from store bought ice cream or buy your own air tight containers.
Store the ice cream in your freezer for not longer than 1 month to avoid that dreaded freezer burn taste.
Other Desserts and Snacks
Recipe Details
Homemade Biscoff Ice Cream Recipe
https://easyhomemaderecipes.caIngredients
- 2 cups Heavy Cream
- 10 oz Condensed Milk 1 small can
- 8½ oz Lotus Biscoff Cookies 1 package Reserve 4 cookies for decoration
- 1 tablespoon vanilla extract
Instructions
- Crush the Biscoff cookies by hand or pulse them in a food processor. Set aside.8½ oz Lotus Biscoff Cookies
- Mix the condensed milk and the vanilla extract in a small bowl.10 oz Condensed Milk, 1 tablespoon vanilla extract
- Place your heavy cream in a bowl and whip until stiff peaks form.2 cups Heavy Cream
- Add the condensed milk and vanilla extract mixture slowly into the bowl with the whipped cream. Let the condensed milk run down the edges and mix on low until you have poured all the mixture in and it is mixed in with the whipped cream. You can whip on high for a minute until it becomes fluffy again, if needed.
- Carefully fold the crushed Biscoff cookies into the whipped cream mixture then pour the mixture into a loaf pan.
- Take 4 cookies and split them in half. Place each half in the ice cream making 2 rows with 4 cookies as a decoration.
- Place in freezer immediately and let chill for 12 hours.
Notes
Top Tip
I've tested making no churn ice cream with bowls and whisks that were freezer cold versus using them as they are in the kitchen. Based on the results of making no churn ice cream, it doesn't make a difference. So, don't waste your time if you are not using an ice cream maker. Just ensure that you place your finished ice cream in the freezer right away and let it chill. For a dense ice cream, let it freeze for 24 hours. For soft serve, let it freeze for up to 6 hours.Nutrition
PIN It Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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