Rich and indulgent, this cookie butter ice cream will have your name on everyone's lips in the best way possible.
It's blazing hot here in Texas. How is it in your neck of the woods? Nothing will calm my body as much as a few spoonfuls of this speculoos ice cream.
This is the easiest homemade ice cream you'll ever make. Let me explain.
Making ice cream at home from scratch sounds tedious. But don't fret about it. This no-churn ice cream recipe is made using a whisk or hand mixer. No need for an ice cream machine!
With just a few elbow grease, you've got a silky whipped cream base to fold in with the rest of the ingredients. How easy can that be?!
Why this Lotus Biscoff ice cream Rock!
It's as easy as whipping the heavy cream and mixing it with the rest of the ingredients
A balanced hint of dark coffee for all my coffee lovers, where you at?
Lovely scoops of biscoff cookie chunks on every spoon.
It's no-churn! Yes, no need for the rigorous ice cream machine shebangs
No eggs needed
Sweeten as you please, not that you will, because my ratios are spot on, but hey! You do you.
There is room to add some chocolate bits, or other fun toppings-go hard if you will.
Did I mention a generous swirl of biscoff cookie butter?! Wake me up!
If this coffee-flavored ice cream is already getting you excited, wait until you try my soft serve matcha ice cream made with coconut cream or my go-to party favorite coconut-mango ice cream pie. To die!
What is Biscoff meaning:
According to Lotus bakeries, the name is coined from a combination of biscuits and coffee. This reflects the flattering taste of the pair when combined.
Biscoff cookies Also known as Lotus Biscoff Cookies are Belgian cookies made with carefully selected natural ingredients like warm spices. It's well known in Europe, and it's slowly becoming a snack time favorite in the U.S and other parts of the world. Its unique flavor and shape make for a crunchy bite. It's perfect when paired with morning coffee or tea.
What is biscoff butter spread?
Biscoff butter spread is a sweet creamy spread made with Lotus Biscoff cookies, also known as speculoos cookie butter.
It can be enjoyed just like peanut butter, almond butter, cashew butter, and other nut butter spreads.
Smear over toast, crackers, bread, cookies, or melted and drizzled over ice cream, pancakes, or other desserts.
Here is what you'll need to bring this butter ice cream to life:
Heavy cream: heavy whipping cream to be exact. The base for any ice cream recipe. This gives the ice cream its creamy luscious texture.
Condensed milk: I love to use condensed milk as opposed to granulated sugar. It leaves the ice cream with a smooth texture, and no sugar granules to worry about.
Lotus Biscoff cookies: I love these Belgian cookies, feel free to use other cookies of your choice if you can't get your hands on this brand.
Lotus Biscoff butter: made from the cookies, it's just like other nut butter.
Coffee: use a good quality roast or coffee granules.
Salt: aside from taste, salt helps the ice cream to freeze correctly because it lowers the melting point. A generous pinch is just fine.
How to make it
Here is how to make this ice cream with biscoff spread.
- First, Combine coffee in hot water. Set aside to cool completely
- Melt the Biscoff butter in a microwave-safe bowl.
- whip the heavy cream in a bowl until medium peaks form.
- Combine the biscoff butter, condensed milk, and coffee in a bowl until it's fully incorporated.
- Gently Fold the biscoff butter mixture into the whipped cream mixture.
- Crumble some biscoff cookies and set them aside.
- Transfer the cream mixture into a freezer-safe container. Layered with biscoff crumbles.
- Make a swirl at the top then freeze.
- Scoop into serving cups. Garnish and enjoy!
What to serve with coffee Ice cream
Here are some desserts that pair well with coffee ice cream:
Waffles: sandwiched in waffles or atop a blueberry waffle. Yum
Coffee: yes, make an affogato for a morning pick me up.
Cookies: individual cookies or skillet cookies. To-die!
Pies: ice cream on pies is a classic that never goes out of style.
Some other flavors and mix-ins to take this coffee-flavored ice cream to the next level:
Vanilla bean, if you can't afford the luxurious bean, use pure vanilla extract.
Chocolate: chop a bar of your favorite chocolate and add it to the cream before freezing.
Caramel: swirl caramel sauce on top of the ice cream instead of the speculoos butter. You can equally add it to the mix.
Fudge: drizzle hot fudge over each layer as you build the ice cream in the storage container. (See recipe card)
Fruits: bananas, cherries, or dates chunks will work perfectly with this simple ice cream recipe.
Boba pearls: like cherry-flavored popping pearls added as a topping will send you off to kale land.
Dulce de leche or refined sugar can be used instead of condensed milk. If using Dulce de leche, expect the hue to be darker than pictured above.
Coconut milk or cream: these can be used as a vegan-friendly option. The ice cream might be softer in texture, but it's a great substitute for non-Dairy ice cream lovers. Make sure to chill the coconut milk in the refrigerator overnight, so the cream can settle at the top to be scooped and whipped.
Store the butter ice cream in a freezer-safe container covered with a lid or cling film.
Store for up to 4 weeks, preferably 2 weeks for fresh-tasting ice cream and minimal ice crystals.
- hand mixer, stand mixer, or a metal whisk can be used to make this homemade ice cream.
- A freezer-safe storage container possibly with a cover. Get this budget-friendly one or use a 9x5x3-inch metal loaf pan.
- Ice cream scoop
Top Tips for Success
- Add the biscoff bits in layers instead of mixing them with the cream. This way, they won't get soggy before freezing.
- Gently Fold in the biscoff butter mixture into the whipped cream mixture ⅓ cup at a time, making sure NOT to mix but FOLD. This will prevent the cream from deflating and losing all the whisked air you beat into it.
- Remove the ice cream from the freezer for an easy scoop at least 3-5 minutes before serving.
- Suppose you'll be covering the ice cream container with plastic wrap. Be sure to press down the cling film to touch the top of the ice cream; this will help prevent freezer burn and crystals.
Frequently Asked Questions
Strawberry cheesecake ice cream is made of heavy cream, cream cheese, graham crackers, sweeteners, and strawberries.
Yes. You can use a tablespoon of cream cheese to 8. oz per cup of whipping cream or milk.
Rhubarb is a spring vegetable. So you can find fresh produce from April till late July. However, you can find its frozen version in markets as well. It is available all around the year.
Absolutely! Freezing rhubarb is easy. Simply cut them in equal sizes, place them in a single layer on a baking tray, and flash freeze them for 4 to 6 hours. Now place them in freezer-safe bags and freeze for up to 12 months.
You can use rhubarb in every possible way. Just remember to wash the stalks to get rid of dirt. Dry them and cut them into equal sizes. Roast, cook, or bake them.
Peeling rhubarb depends on the time of the produce. Early season produce tends to be soft, so you don't need to peel it. However, mid-season produce gets fibrous and a bit tough. As a result, you might feel the need to peel them for maximum flavor.
Frequently Asked Question
Yes! Cookie butter-like every other nut butter is a great addition to ice cream. Hit it up in a microwave-safe container for 15-20 seconds (depending on quantity) before adding it to the ice cream mix. This will yield a loose consistency.
To churn an ice cream means to agitate or turn the cream or milk vigorously in a machine or by hand. This method yields an airy smooth textured ice cream. Churning will take anywhere from 15 to 20 minutes depending on the manufacturer's guide. No-churn is entirely the opposite. No ice cream machine is needed. In this case, you whisk the cream, then fold in the rest of the ingredients by hand. No vigorous mixing is involved.
This is the best coffee ice cream you'd ever try. There you have it! I hope you give this sweetened condensed milk ice cream recipe a try. Share a scoop with us on our social media If you make this recipe using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
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Cookie Butter Ice Cream
- hand mixer or stand mixer
- ½ cup biscoff butter
- 2 tablespoons instant coffee granules (or 1 teaspoon espresso)
- 4 .oz hot water
- 1¾ condensed milk ( from a 14 .oz tin) 397g
- 2 cups heavy cream, chilled
- 12 biscoff biscuits, broken
- pinch of salt
- Combine coffee in hot water. Set aside to cool completely
- Place the Biscoff butter in a microwave-safe bowl, and heat at 30-second intervals until it’s easily stirred. (This should take about 45 seconds, depending on your microwave). Set aside.
- Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer. Whip the cream on medium-high for about 3 minutes or until medium peaks form.
- Meanwhile, combine the biscoff butter with condensed milk in another bowl until combined. Slowly stir in the coffee, and continue to mix until it’s fully incorporated.
- Gently Fold in the biscoff butter mixture into the whipped cream mixture ⅓ cup at a time making sure not to mix but fold. Repeat the step until there is no mix left.
- Transfer the cream mixture into a square loaf pan or any freezer-safe container one cup at a time. Add the biscoff crumbles interchangeably as you add the cream mixture.
- Using the tip of a knife or skewer, make a swirl into the base of ice cream until you reach your desired look. (Optional)
- Cover and freeze for 4 hours or overnight.
- If stored with plastic wrap. Be sure to press down the cling film to touch the top of the ice cream, this will help prevent freezer burn and crystals.
- Remove the ice cream from the freezer at least 3-5 minutes before serving for an easy scoop.
- Scoop ice cream into individual serving cups. Top with Biscoff butter and biscoff crumbles. Serve immediately. Freeze any leftovers.
- Add the biscoff bits in layers instead of mixing them with the cream. This way they won’t get soggy before freezing.
- Gently Fold in the biscoff butter mixture into the whipped cream mixture ⅓ cup at a time making sure NOT to mix but FOLD. This will prevent the cream from deflating and losing all the whisked air that you beat into it.
- Remove the ice cream from the freezer at least 3-5 minutes before serving for an easy scoop.
- If you’ll be covering the ice cream container with plastic wrap. Be sure to press down the cling film to touch the top of the ice cream, this will help prevent freezer burn and crystals.