Easy Lotus Biscoff Ice Cream - A Homemade Recipe

5 from 1 vote

This amazing Biscoff ice cream is easy to make, and yields a smooth and creamy ice cream filled with yummy cookie crumble and spread!

Prep Time10

Churning, Freezing and Blending Time10

Total Time10 10

Course: Dessert

Cuisine: American

Servings: liter

Calories: 3735.5kcal

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.

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.

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).

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.

Notes

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.