Indulging in a bowl of homemade Biscoff ice cream feels like a mini celebration. It’s a heavenly mix of rich caramel flavors from Lotus Biscoff cookies and the creamy goodness of ice cream. Whether it’s a party or a cozy night in, this dessert fits perfectly!
A Quick Look at Biscoff Ice Cream
Making this ice cream is easier than you think! Here’s what you need to know:
- Prep Time: About 1 hour
- Cooking Time: 10 minutes
- Chill Time: At least 2 hours
- Servings: Serves 4 (feel free to double or triple for gatherings!)
- Difficulty: Super easy; great for both beginners and seasoned cooks.
- Equipment: You’ll need an ice cream maker, a large saucepan, a spatula, and a container for freezing. No ice cream maker? No problem! There are easy no-churn methods you can try.
You can also whip up the ice cream mixture ahead of time. Storing it in the fridge overnight helps the flavors blend beautifully before you churn it.
What You’ll Need
Gather these simple ingredients to make your Biscoff ice cream:
- 1 ⅔ cups full-fat coconut milk
- ¼ cup light brown sugar
- ½ cup condensed milk (try vegan for a dairy-free option)
- 1 cup heavy cream (vegan cream works too)
- 2 tablespoons Lotus Biscoff Cookie Butter Spread
- A pinch of salt
Substitutes: Instead of coconut milk, use almond or soy milk. If you want less sweetness, cut back on the brown sugar or use a sugar alternative.
Step-by-Step Guide
Let’s get started on this delicious ice cream!
- Mix It Up: In a large saucepan, combine the coconut milk, brown sugar, condensed milk, heavy cream, Biscoff spread, and salt. Whisk over medium heat until everything is blended and warm.
- Chill: Pour the mixture into the fridge to cool completely—overnight is best.
- Churn: When chilled, pour the mixture into your ice cream maker. Churn it for about 50 minutes.
- Add Swirls: Just before it’s done, pause the machine and drizzle in some melted Biscoff spread. This adds beautiful swirls and extra flavor!
- Freeze: Transfer your ice cream to a freezer-friendly container. Let it freeze for at least 2 hours before serving.
- Enjoy: When it’s time to dig in, let the ice cream sit at room temperature for about 10 minutes. This makes scooping easier! Serve in bowls or cones and enjoy every creamy bite.
Fun Variations
This recipe is super flexible. Here are some ways you can customize it:
- Vegan Options: Use all plant-based ingredients for a dairy-free dessert.
- Spice Things Up: Add a bit of cinnamon or nutmeg for a warm kick.
- Fancy It Up: Mix in chocolate chunks or caramel swirls before freezing. For everyday treats, keep it simple.
- Seasonal Flavors: Add pumpkin spice in the fall or serve with fresh berries in the summer.
Serving & Storing
When it comes to serving Biscoff ice cream, let’s make it special:
- Presentation Ideas: Scoop the ice cream into pretty bowls and top with crushed Biscoff cookies or extra melted spread.
- Best Pairings: This ice cream goes wonderfully with warm treats like apple pie or brownies. Picture that hot-cold combo!
- Storage Tips: Keep any leftover ice cream in an airtight container in the freezer for up to two weeks. To avoid freezer burn, cover it with plastic wrap before sealing the lid.
- Scooping Tips: If your ice cream is too hard, let it sit for about 10 minutes before trying to scoop it.
With these tips, you’re all set to create a memorable batch of homemade Biscoff ice cream! Whether you savor it on its own or as part of a dessert spread, it’s sure to be a hit!
PrintBiscoff Ice Cream
Treat yourself to a creamy, dreamy Biscoff ice cream that captures the delightful flavors of Lotus Biscoff cookies. This easy-to-make dessert combines rich coconut milk and cookie butter for a luscious treat that’s perfect for any occasion.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes (plus chilling)
- Yield: 4 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 1 ⅔ cups full-fat coconut milk (400 ml)
- ¼ cup light brown sugar (50 g)
- ½ cup condensed milk (110 ml) (use vegan for a dairy-free option)
- 1 cup heavy cream (250 ml) (or vegan double cream)
- 2 tablespoons Lotus Biscoff Cookie Butter Spread
- 1 pinch salt
Instructions
- Combine Ingredients: In a large non-stick saucepan, whisk together the coconut milk, brown sugar, condensed milk, heavy cream, Biscoff spread, and salt over medium heat until fully dissolved and smooth.
- Chill Mixture: Transfer the mixture to the fridge and let it cool completely—ideally overnight. This step is crucial for achieving the best texture.
- Churn Ice Cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (approximately 50 minutes).
- Add Swirls: If desired, pause the machine just before it finishes and drizzle in melted Biscoff spread to create beautiful swirls.
- Freeze: Transfer the churned ice cream to a freezer-friendly container and freeze for at least 2 hours until firm.
- Serve: Allow the ice cream to sit at room temperature for about 10 minutes before scooping. Enjoy!
Notes
- Serving Suggestions: Serve in bowls topped with crushed Biscoff cookies or a drizzle of melted cookie butter for extra indulgence.
- Tips & Tricks: Ensure your ingredients are well chilled before mixing to help with the churning process. If using an ice cream maker without a built-in compressor, chilling overnight is essential.
- Storage/Reheating Instructions: Store leftover ice cream in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for about 10 minutes.
