Rich and indulgent, this cookie butter ice cream will have your name on everyone's lips in the best way possible. It's velvety smooth and packed with flavor. You've got to try it to believe it!
Reasons to love this Lotus Biscoff ice cream.
- It's as easy as whipping the heavy cream and mixing it with the rest of the ingredients, just like my mousse au chocolat.
- A nice hint of coffee adds flavor to the ice cream.
- 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 are needed for this recipe.
- 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 does Biscoff mean?
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 biscuits made with carefully selected natural ingredients like warm spices. It's well known in Europe and 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 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, and cookies, or melt and drizzle 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 instead of 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 is made from cookies, 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.
- 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.
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: cherry-flavored popping pearls added as a topping will send you off to kale land.
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 speculoos 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.
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.
You'll need the following:
- 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
- Add the biscoff bits in layers instead of mixing them with the cream. This way, they won't get soggy before freezing.
- Gently Fold 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.
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. Depending on the manufacturer's guide, churning takes 15 to 20 minutes. No-churn is entirely the opposite. No ice cream machine is needed. In this case, you whisk the cream and then fold the rest of the ingredients by hand. No vigorous mixing is involved.
LOVE ICE CREAM? TRY THESE RELATED ICE CREAM RECIPES.
This is the best speculoos ice cream you'd ever taste! 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?
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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.