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Biscoff ice cream in cone

Biscoff and milk chocolate ice cream

A 10 minute, no churn, Biscoff ice cream made with Lotus Biscoff spread, Lotus biscuits and milk chocolate within a creamy vanilla ice cream.
5 from 1 vote
Prep Time: 10 minutes
Freezing time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 2 lb loaf tin
Alter quantities (metric only) 2 lb loaf tin

Ingredients you'll need...

Biscoff ice cream

  • 600 ml double cream (heavy cream)
  • 397 g tin of condensed milk
  • 1 teaspoon vanilla bean paste or extract
  • 8 Biscoff biscuits crushed
  • 50 g milk chocolate chopped
  • 250 g Biscoff spread


  • 150 g Biscoff spread
  • 50 g milk chocolate chopped
  • 4 Biscoff biscuits crushed

Here's what we do...

Biscoff ice cream

  • Fit the whisk attachment to your stand mixer or hand mixer.
  • Add your double cream, vanilla paste and condensed milk to your bowl and start to whisk on a low speed.
  • After about 30 seconds, or once the cream mixture has started to thicken a little, turn the setting up to a medium-high.
  • Whisk for about a minute until thicker still then turn up to high.
  • Once the ice cream mixture starts to thicken it will be ready, in my stand mixer this took about 2 minutes. It will resemble clotted cream when ready.
  • Melt your Biscoff spread in your microwave for about 20 seconds until runny but not hot, then give it a good mix.
  • Take about one third of your ice cream and spread it out into the bottom of your loaf tin.
  • Take your melted Biscoff and pour over about a half onto your ice cream.
  • Take your skewer or cocktail stick and swirl it around to create a marble effect in the ice cream.
  • Take about a half of your Biscoff crushed biscuits and chopped chocolate and sprinkle over.
  • Repeat again, so you have 2 layers.
  • Place your third layer of ice cream mixture into the tin.

Biscoff ice cream topping

  • Again, soften your Biscoff spread in your microwave for about 15 seconds until just runny.
  • Pour over the final layer of ice cream.
  • Sprinkle over your crushed Biscoff biscuits.
  • Sprinkle over your remaining chopped chocolate down the centre of the ice cream.
  • Cover with clingfilm and freeze for 4-6 hours until set.
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