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+ servings
Lotus Biscoff ice cream in a cup and loaf pan
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5 from 1 vote

Homemade Biscoff Ice Cream Recipe

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.
Prep Time5 minutes
Additional Time12 hours
Total Time12 hours 5 minutes
Course: Desserts and Snacks
Cuisine: American
Keyword: ice cream, Ice Cream Maker, Lotus Biscoff Cookies, no churn
Servings: 10
Calories: 355kcal
Author: AmyG

Ingredients

Instructions

  • 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.

Notes

Place your bowls in the freezer for about 15 minutes prior to starting and place the ice cream in the freezer immediately. Place the ice cream storage container in the freezer to cool as well.

Nutrition

Serving: 1/12 of a Serving | Calories: 355kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 126mg | Sugar: 25g