The first time I had these cookies was on flight. I don’t remember which airline (likely in Europe) but it was a snack that was given with coffee.
Hence the name Biscoff, combining the words biscuit and coffee (and how they are supposed to be enjoyed).
These cookies were created in Belgium by the Boone Bros. in 1932, Essentially they are a crisp speculoos biscuit with a caramel and cinnamon flavour profile.
I have yet to meet a person who doesn’t like Lotus Biscoff and they’ve become so popular there is now a spread you can buy in jars packed with the same flavour. Game changer!
It is with the Lotus Biscoff spread (along with the original biscuits) that this no-churn style ice cream comes together.
I like using my stand mixer but if you don’t have one, a hand mixer will work as well. You’re about to have one of the tastiest ice creams ever!
Lotus Biscoff Ice Cream
Course: Dessert12-14
servings30
minutes40
minutesIngredients
397ml tin of sweetened condensed milk
794ml heavy cream (use condensed milk tin to measure out 2x)
1 1/4 cup Lotus Biscoff spread (smooth)
1 tsp. of vanilla extract
pinch of salt
- For Layering
125gr. Lotus Biscoff spread
125 gr. Lotus Biscoff cookies, hand crushed
Directions
- Place your spread into a microwave and zap for 20 seconds to soften. Add into the bowl of your stand mixer along with the condensed milk. Use the empty condensed milk tin to measure out out your cream (2 tin fulls of cream) and pour into the bowl.
- Place the whisk attachment on and whisk on low for a minute (to combine) then increase speed.
- Add vanilla, pinch of salt and increase speed to high. The mixture should be whipped in 2-3 minutes.
- Melt 125 gr. of spread and have your crumbled cookies ready for assembly.
- Add 1/3 of your ice cream mixture into loaf tin or tub and and top with 1/3 of the spread and 1/3 of crumbled cookies. Swirl in using a knife.
- Repeat another two times. The top with have spread and cookies as the topping.
- Cover with plastic wrap and place in your freezer overnight.
- Serve in bowls or cones and enjoy!
