No-Churn Biscoff Ice Cream
Packed full of both Lotus Biscoff biscuits and creamy Biscoff spread, this no-churn Biscoff ice cream is seriously delicious and so, so easy to make!
Equipment
- Electric hand/stand mixer with whisk attachment
- 1kg/2lb loaf tin
Ingredients
- 1 tin condensed milk 397g sized tin
- 500 ml double cream cold
- 1/2 tsp vanilla level
- 200 g Biscoff biscuits chopped/crushed and divided: 150g for ice cream mixture, 50g to sprinkle on top
- 200 g Biscoff spread
Instructions
- Chop your Biscoff biscuits with a knife or pulse in a food processor. You could also place them in a ziplock/sandwich bag and use a rolling pin to crush them. Use whichever method you prefer to end up with a combination of fine crumbs and larger chunks of Biscoff biscuits.
- Separate the crushed Biscoff biscuits into two small bowls: 150g to be folded into the ice cream mixture and 50g to sprinkle on top later (once poured into the loaf tin).
- Pour the double cream, condensed milk, vanilla extract and Biscoff spread into the bowl of your stand mixer (or large bowl if using an electric hand whisk) and with the whisk attachment fitted, whisk on medium-high speed until thickened. The mixture should hold soft peaks as shown in this photo. This takes around 2 minutes on setting 7 on my KitchenAid stand mixer.
- Fold through the 150g of crushed Biscoff biscuits into this mixture with a spatula until well combined.
- Pour the mixture into your 1kg/2lb loaf tin and fill it to the top. There will be some extra mixture which you can pour into a small plastic container.
- Finally, sprinkle the remaining 50g of Biscoff biscuit crumbs on top of the ice cream.
- Double wrap the loaf tin in film and place in the freezer to set. Place the lid on the plastic container of your leftover ice cream before freezing.
- Leave to set firmly in the freezer for at least 6 hours or ideally overnight.
- When first taking the ice cream out of the freezer it can be quite firm but becomes easier to scoop after around 5 minutes at room temperature. However, it can melt quite quickly so keep stored in the freezer between servings!
- Best eaten within 3-4 weeks.
Notes
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