Are you a Biscoff cookies butter fan? If you are, you will definitely love this homemade Lotus Biscoff ice cream!
This is an easy ice cream recipe and starts with an easy base made with cream, milk, and sugar. To this, you add the Biscoff cookie butter spread and chunks of Lotus Biscoff cookies for a truly decadent Lotus Biscoff cookie butter ice cream.
This is a churned ice cream recipe, which means you need an ice cream machine to make it. The slow churning process of an ice cream machine helps produce smooth and airy ice cream, very much like the ones to get at the store.
Having said that, there is also a way to make this Biscoff cookie butter ice cream without an ice cream maker. You need not even have to adjust the ingredients. All you need is a blender (the ones you typically have at home). Simply mix the ice cream base (see the step-by-step guide below) and freeze it until it is completely set. You then break it into chunks, put the chunks into a blender, and blend to a smoothie consistency. After that, you pour the blended ice cream back into its container and freeze it for an hour until it firms up. And then you add the Biscoff cookies and more Biscoff spread to the ice cream and freeze until it is completely set before serving. Easy right?
How to Make the Lotus Biscoff Ice Cream
- Full fat milk
- Heavy whipping cream (with at least 35% fat)
- Brown sugar
- Biscoff spread
- Fine salt
- Lotus Biscoff cookies crumble
The ice cream base
- Measure the Biscoff spread into a small pot.
- Add half of the milk into the pot and heat it up on very low flame. Stir to combine the milk and Biscoff spread. Remove from heat as soon as the Biscoff spread is well combined with milk.
- Add sugar and salt into the warm Biscoff milk and stir until the sugar is completely dissovled. This process should not take more than a minute or two. As you stir the milk, you will feel the sugar and salt grains at the bottom of the bowl or pot. As soon as you don’t feel them anymore, that means the sugar and salt are dissolved.
- Add in the remaining milk and the cream. Mix well.
Method 1: Churning the ice cream in an ice cream machine
- Chill the Biscoff ice cream base prepared above in the fridge for at least 2 hours, until the mixture is completely chilled. You can also leave this in the fridge overnight. If you want to get it ready faster, you can put it in the freezer for about an hour.
- Pour the chilled base into your ice cream maker bowl. Follow the instructions as stated in your ice cream maker manual on how to operate your machine. Each machine works differently. Also, make sure you have the correct churning pedal attached (in case your machine comes with more than one type of pedal) and that the quantity of the liquid is not exceeding the capacity of your machine. The homemade base can be used for ice cream makers with a capacity of one and a half quarts. Also do note that as the ice cream is being churned, it will increase in volume. So make sure you do not fill your ice cream maker tub anymore than the capacity it is intended for.
- Turn on the machine and let it churn the Biscoff ice cream. I churn mine for 1 hour, but be sure to check the maximum time for your machines.
- At the end of 60 minutes, the ice cream should be perfectly churned. But it may still be a little too soft. If the ice cream is too soft, freeze it for a few hours until it firms up slightly before assembling it with Biscoff cookies and more Biscoff spread (see the section on Assembling the Biscoff Ice Cream below).
Method 2: Using the blender
- Prepare the ice cream base as above. Pour it into a freezer-safe container and freeze until it is completely set (about 4 to 6 hours).
- Once frozen, remove it from the fridge, break it into smaller chunks with a spoon and place the ice cream chunks into the blender.
- Blend the ice cream until smooth. If it is hard to blend, try to press the ice cream chunks down with a spoon (please ensure the blender is turned off when you are doing this).
- Quickly transfer the blended ice cream into a freezer-safe container. Freeze for about an hour before assembling so that the ice cream is firmer.
Assembling the Ice Cream
While waiting for the ice cream to firm up in the freezer, prepare the cookie crumble and the Biscoff cookie butter.
- Crumble the cookies into small pieces. Set aside.
- Measure Biscoff spread into a heat proof bowl.
- Let the bowl stand in hot water for a few minutes to soften it.
- Transfer the softened cookie butter into a piping bag. Snip the tip. Set is aside.
- To assemble the ice cream, transfer one-third of the churned and firm Lotus Biscoff ice cream base to an ice cream container. Level it.
- Sprinkle about one-third of the cookie chunks on it.
- Pipe half of the Biscoff spread in a zig-zag pattern all over the ice cream.
- Top with the second layer of ice cream.
- Repeat with the remaining cookie chunks and the Biscoff spread, but keep some for the top.
- Top with the remaining ice cream and level it.
- Arrange the reserved cookie pieces and pipe the remaining Biscoff spread on top.
- Return the assembled ice cream to the freezer to freeze completely before serving.
- To serve the Biscoff ice cream, use an ice cream scoop to scoop it into serving cups or ice cream cone. If the ice cream is too hard to scoop, leave the container out for a few minutes. It should be a lot easier to scoop your ice cream then.
- You can also make Lotus Biscoff ice cream sandwiches or an ice cream cake with this ice cream.
Which Biscoff cookie butter is the best, the smooth or the crunchy one?
- Both are equally good.
- I make mine with the smooth version, but if you like the crunchy use, use it instead.
Do you need to warm up the cookie butter before putting it into the piping bag?
- The reason I heat it up slightly is to make it easier to pipe. If you can pipe without heating it up, you can omit this step.
Can you replace brown sugar with regular white sugar?
- Yes, you can. This recipe requires 120g of brown sugar. If you wish to use white sugar, reduce the measure to 100g.
- I would recommend using granulated sugar as compared to plain white sugar as the granules are smaller and will dissolve quicker.
Can you adjust the amount of Biscoff cookie butter and Biscoff cookies in the ice cream?
- Yes, you can. Adjusting these will not have any impact on the texture of the ice cream and is a matter of personal preference.
Can you substitute full-fat milk with low-fat milk?
- Technically you can, but I do not recommend it.
- Full fat milk will help your ice cream achieve a smooth and creamy texture. Ice creams made with low-fat milk will be missing out on the creamy texture.
Can you adjust the ratio of milk and cream in the recipe?
- Yes, you can. The ratio of milk to cream in my recipe is 1:2.
- Generally, the ice cream tastes better with a higher ratio of cream compared to milk. Nevertheless, this is a matter of personal preference and can be adjusted accordingly, provided you keep the final quantity of your homemade ice cream solution as per your ice cream maker specifications.
- Sugar can also be adjusted accordingly.
At what temperature should the ice cream be frozen?
- This churned ice cream requires a negative thirteen (-13) degrees Celsius temperature to freeze well.
- Long hours of freezing can result in your ice cream being hard to scoop. If that happens, leave the ice cream out at room temperature for a minute or two (or slightly longer if your room temperature is not so warm) and try scooping it after that.
Other posts you might want to check out:
- Homemade Chocolate Ice Cream – Perfectly Smooth and Creamy
- Chocolate Chocolate Chip Ice Cream – Perfectly Smooth and Creamy
- Matcha Ice Cream (Green Tea Ice Cream)
- No Churn Chocolate Ice Cream – Amazingly Smooth and Creamy
Here is the full printable version of my easy Lotus Biscoff ice cream recipe.
Easy Lotus Biscoff Ice Cream – A Homemade Recipe
Ice Cream Base
- 250 ml full fat milk
- 500 ml heavy whipping cream (at least 35% fat)
- 120 g brown sugar
- ⅛ tsp salt
- 50 g Biscoff spread
- 10 Lotus Biscoff cookies (broken into pieces)
- 100 g Biscoff spread
Making the ice cream base
- Measure the Biscoff spread into a small pot.
- Add half of the milk and turn on the heat to low. Stir to combine.
- Remove the Biscoff milk from heat as soon as it is well combined.
- Add sugar and salt and stir until the sugar is completely dissolved.
- Add the remaining milk and the cream.
Method 1: Ice Cream Maker
- Prepare the ice cream base as above. Chill the solution for at least 2 hours or more until it is completely chilled. Churn the ice cream according to your ice cream maker's instructions.
- At the end of the churning process, if the ice cream is too soft, freeze it for a few hours before assembling it.
Method 2: Blender/Food Processor
- Prepare the ice cream base as above. Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen.
- Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks.
- Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Do not blend too long to avoid the ice cream from melting too much.
- Pour the blended ice cream back into its container. Let it set slightly in the freezer for about an hour before assembling it.
Assembling the Ice Cream
- Measure the Biscoff spread into a heat proof bowl. Let is stand in a pot of hot water until it turns soft.
- Transfer the spread into a piping bag and snip the tip. Set aside.
- Break the Biscoff cookies into small pieces. Set aside.
- To assemble the ice cream, transfer one-third of churned/blended ice cream into a freezer-safe container.
- Level it and add half of the cookie pieces on top. Pipe half of the Biscoff spread on top in a zig zig pattern.
- Top the cookies and the spread with another one-third of the ice cream base and level it.
- Repeat with the remaining cookies and the Biscoff spread, but reserve some of them for topping.
- Add the remaining ice cream on top and level it.
- Top the ice cream with the reserved cookies and Biscoff spread.
- Return the Biscoff ice cream to the freezer until it sets completely (about 4 hours).
Chilling and serving the ice cream
- To serve, scoop the ice cream into serving bowls or ice cream cones.
- If the ice cream is too hard to scoop, leave it out at room temperature for a minute or two. It will be much easier to scoop.
- When using the blender method, if the frozen ice cream (before blending) is too hard to break with a spoon, leave it out for a minute or two to soften it slightly before trying again.
And that’s my super yummy Lotus Biscoff ice cream recipe.