Make delicious homemade Biscoff Ice Cream using this easy recipe! You'll surely love this creamy treat made from scratch - it's so good, you won't believe it's so simple!
This recipe for homemade Biscoff Ice Cream will satisfy any sweet craving. It's made with just a few simple ingredients and no eggs or dairy!
What is Biscoff - The story of Lotus Biscoff
Biscoff biscuits are crispy, caramelized shortcrust biscuits with a cinnamon flavor. Biscoff pairs beautifully with coffee and as the biscuits were originally created to be enjoyed alongside coffee, many café and restaurants in Europe will serve a single biscuit on the side of your hot drinks as a treat.
Where does Biscoff come from?
Biscoff is a unique caramelized biscuit, often also called 'speculoos' first created in 1932 in a small Belgian town by Belgian baker Jan Boone and it is therefore considered a product of Belgium.
A little fun fact on the side: My home town is on the Dutch/Belgian/German border, the so-called 'Rheinland'. This is the area speculoos and the Biscoff flavors originate from and they are super popular there.
It's a flavor that I grew up with and particularly close to my heart. Every cafe, restaurant and Co. in my hometown would serve Lotus Biscoff Biscuits along with their coffee, tea, and hot chocolate. As a kid, it was one of the most exciting things to land on the table alongside mum's cup of coffee (and you can be sure, I always gave her the puppy eyes to give me her biscuit, ha!). You could say the whole family loves these masterpieces of cookies!
What is Biscoff made of?
The crunchy Lotus Biscoff cookies are made to a unique recipe at the Lotus bakeries and the ingrediens are wheat flour, sugar, vegetable oils (such palm oil from sustainable and certified plantations and rapeseed oil - aka canola oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soy flour / soya flour, salt, cinnamon. There are no added colors in Biscoff.
The ingredients for the Lotus Biscoff Cookie Butter Spread are their original caramelised biscuits 58% (wheat flour, sugar, vegetable oils (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier ( soya lecithin), acid (citric acid).
What does Biscoff taste like?
When you try Biscoff for the first time, you might instantly realize that Biscoff has a unique flavor. It that can be described as having caramelized aroma with a hint of cinnamon. The texture of biscoff cookies is crunchy.
Why this recipe works
There are a few things I particularly love about this ice cream recipe:
- it's made using an ice cream machine and creates the smoothest of ice creams!
- the ice cream has an ultra creamy texture
- it's the perfect summer treat for Biscoff lovers
- this homemade Lotus Biscoff ice cream has the perfect amount of Biscoff flavor!
- it contains no dairy and the ice cream base is made of Condensed Milk, heavy whipping cream and coconut milk
- the ice cream mix is easily blended, and the rest of the work is done by the ice cream maker and freezer
- it's made without eggs
- the ice cream is created with Lotus Biscoff Cookie Butter Spread
- it's perfect for use in ice cream bars
- it's even better than the original cookie butter ice cream, if you ask me!
- if you like it crunchy, you can add Lotus Biscoff Cookies to the ice cream!
Here's everything you need for this delicious ice cream recipe:
- Coconut Milk - use full-fat tinned coconut milk for this recipe
- Light Brown Sugar - adding some delicious notes of caramel and a wonderful sweetness to the homemade ice cream
- Condensed Milk - I used the vegan condensed milk by Carnation
- Double Cream - This is a form of heavy cream, I used the vegan double cream by Elmlea
- Lotus Biscoff Spread - you can buy this in your local grocery store or online
- Salt - a little salt is required to balance the flavors of the ice cream.
See the recipe card for quantities.
If you're looking for another delicious recipe that uses vegan condensed milk, try out this Strawberry Rhubarb Bread & Butter Pudding. It's a great option for using up any leftover condensed milk and simply divine!
To make this recipe, you'll need:
- an ice cream maker (I use the professional ice cream maker by Cuisinart)
- a large saucepan & spatula
- a freezer-friendly container
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
Place all ingredients into a saucepan & whisk on medium heat until the sugar and biscoff spread are dissolved. Transfer the mix into the fridge to cool down entirely (preferably over night).
Add the ice cream paddle to the ice cream maker & pour in the mixture.
Set the ice cream maker to 50 minutes and watch the magic happen!
Just before the ice cream maker finishes, you can drizzle in more biscoff spread if you want your ice cream to have a swirl.
Transfer to a container & place in the freezer for at least 2 hours. Drizzle more Biscoff on top if you like (optional).
Defrost for 10 minutes before serving.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Coconut Milk - if you're not a fan of coconut milk, you can replace it with more double cream.
- Brown Sugar - you can replace the brown sugar in this recipe with caster sugar or dark brown sugar, however, dark brown sugar will give a more caramel-like flavor, whilst caster sugar will have less caramel notes.
- Double Cream - you can replace the double cream with more full-fat coconut milk, your ice cream will however be more coconutty
You can add a few delicious things to your biscoff ice cream, such as:
- unsweetened chocolate chips
- a drizzle of vanilla extract for a natural vanilla flavor
- crunchy nuts
- drizzled Biscoff Spread for a delicious layer of cookie butter
- Biscoff biscuits
For best results, add these ingredients before transferring your ice cream to the freezer.
Store the ice cream in an air-tight container in the freezer for up to 12 months.
Frequently Asked Questions
Yes! So far, the vegan Lotus Biscoff products are: Lotus Biscoff Biscuits, Biscoff Spread, Lotus Biscoff Sandwich Biscoff Cream, and Lotus Biscoff Sandwich Vanilla. The Biscoff Ice Cream, Biscoff Chocolate and Lotus Biscoff Sandwich Milk Chocolate cream are not vegan, however.
No, Biscoff spread does not have nuts and is in fact marked as 'nut free' on the Lotus Biscoff website. The Biscoff biscuits do not contain nuts either.
Sadly no. Wheat flour is used in all Lotus Biscoff products and they are therefore not gluten-free and unsuitable for coeliacs.
Fellow Biscoff-lover? I feel you! If you love Biscoff desserts and treats, then definitely make sure to try my Biscoff Rocky Road Recipe! Everything Biscoff-flavored is simply a great way to finish off a delicious meal 🙂
📌 If you love Pinterest you can pin any of the images to your boards!
Biscoff Ice Cream
- 1 ice cream maker
- 1 large saucepan
- 1 spatula
- 1 freezer-friendly container
- 1 2/3 cups full-fat coconut milk (400 ml)
- 1/4 cup light brown sugar (50 g)
- 1/2 cup condensed milk (110 ml) I used vegan condensed milk
- 1 cup heavy cream (250 ml) I used vegan double cream from Elmlea
- 2 tbsp Lotus Biscoff Cookie Butter Spread
- 1 pinch salt
- Place all ingredients into a large non-stick saucepan and whisk on medium heat until the sugar and Biscoff cookie butter are dissolved.
- Transfer the mixture into the fridge to cool down completely - preferably over night.
- Add the ice cream paddle to your Cuisinart ice cream maker (or equivalent) and pour in the cold ice cream mix.
- Set the ice cream maker to 50 minutes and start the process.
- Just before the time runs out, you can pause the ice cream maker and drizzle melted biscoff spread into the ice cream bowl to create a little swirl. Continue for 1 minute in the ice cream maker after. (Optional)
- Transfer the Biscoff ice cream to a freezer container and place it in the freezer for at least 2 hours.
- To serve the ice cream, rest the container at room temperature for 10 minutes, then scoop out your ice cream and enjoy!
- For the success of this recipe, I recommend measuring all ingredients by weight using a kitchen scale.
- For a crunch, you can add crumbled Biscoff biscuits into the ice cream before freezing!
- If you use a different ice cream machine, the timings and settings for your machine might slightly vary. Please refer to the instructions that came with your device.
- Do not skip the step of cooling down the ice cream mix before adding it to your ice cream maker!
© Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!
💭 Leave a Comment