Biscoff Ice-Cream
Enjoy the unique caramelized flavours of the Lotus Biscoff cookies in the form of an ice-cream with this lovely Biscoff Ice-cream.
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Few weeks back, it was so hot here at my place.
It was the perfect time to make some ice-cream at home.
And what better than using my all-time favourite Biscoff Cookies in ice cream. Makes the best combo. The unique caramelized flavours of the Biscoff cookies and Cookie Butter is something so irresistible.
Let’s head over to the ingredients and the ice-cream making method.
Let’s start with the recipe.
Things required for making this ice-cream:
Wafer Cones (optional)
Ingredients
Heavy Cream: Any heavy cream brand which has around 25-30% milk fat will work for making this ice-cream. The higher the fat content, the richer and smoother the ice-cream will be.
Condensed Milk: This is to make the ice-cream thicker and creamier. Also sweetens the ice cream enough to avoid adding extra sugar in addition to this. You can still add 1/4th cup of powdered and sifted sugar if you like the ice-cream sweeter than it is.
Biscoff Cookies: The main ingredient of this ice-cream from which the ice-cream has got it’s name. Adding little pieces of these cookies gives a nice flavour to it.
Biscoff Cookie Butter: Biscoff Cookies in the form of liquid gold. If you do not have cookie butter, pulse few Biscoff Cookies along with few teaspoons of milk to make Biscoff Cookie Butter.
Get hold of these and you are ready to whip them up in to a special treat.
If you are making ice-cream for the first time or need more guidance, read this post where I have explained few do’s and don’ts for making ice-cream at home.
Instructions
- Start with chilling the cream in the refrigerator for two hours. Pour the cream in to a bowl and beat it using a hand mixer till it gets soft peaks.
- Add condensed milk and beat again.
- Add Biscoff cookie butter and beat again until combined. There is no need to add sugar. If you want your ice-cream on the sweeter side, you may add 1/4th cup of powdered and sifted sugar and beat again.
- Transfer the ice-cream mixture in any bowl of your choice. Crush few Lotus cookies and sprinkle over the ice-cream. Also drizzle some cookie butter with a spoon and create a swirl design with a toothpick by moving it in circles.
- Refrigerate for at least 8 hours before serving. Thaw for at least 10 minutes on the counter before scooping and serving it. This will not initiate melting of the ice-cream but is required to scoop smoothly.
- You can also use a scoop dipped in hot water to scoop the ice-cream for smooth and pretty ice-cream scoops.
Finally serve scoops in a cone and drizzle some cookie butter. Oh my! Now doesn’t that look like a delicious treat!
Biscoff Ice Cream Recipe
Biscoff Ice Cream
Ingredients
- 400 ml Heavy Cream
- ½ cup Sweetened Condensed Milk
- ½ cup Biscoff Spread (increase up to ¾cup for a stronger Biscoff flavour)
- ½ tsp Vanilla Extract (optional)
- 2-3 Biscoff Cookies (crushed)
Instructions
- Start with chilling the cream in the refrigerator for two hours.
- Pour the cream in to a bowl and beat it using a hand mixer till it gets soft peaks. Add condensed milk and beat again
- Add Biscoff cookie butter and beat again until combined.
- There is no need to add sugar. If you want your ice-cream on the sweeter side, you may add 1/4th cup of powdered and sifted sugar and beat again.
- Transfer the ice-cream mixture directly in any bowl of your choice. Crush few Biscoff cookies and sprinkle over the ice-cream.
- Also drizzle some cookie butter with a spoon and create a swirl design with a toothpick by moving it in circles.
- Refrigerate for at least 8 hours before serving. Thaw for at least 10 minutes on the counter before scooping and serving it. This will not initiate melting of the ice-cream but is required to scoop smoothly.
- You can also use a scoop dipped in hot water to scoop the ice-cream for smooth and pretty ice-cream scoops.
Notes
Pin this recipe for reading later:
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