Lotus Biscoff Ice Cream Recipe

This incredibly rich and creamy ice cream captures the irresistible caramelized flavor of Lotus Biscoff cookies in every spoonful. With crunchy cookie pieces and ribbons of Biscoff spread throughout, it’s pure indulgence that’s surprisingly easy to make at home.

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1/2 cup Lotus Biscoff spread (smooth or crunchy)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons brown sugar

For the Mix-ins:

• 1 1/2 cups Lotus Biscoff cookies, roughly chopped
• 1/3 cup Lotus Biscoff spread (for swirling)
• 1 tablespoon coconut oil or neutral oil

Equipment Needed:

• Ice cream maker
• Fine-mesh strainer
• Thermometer (optional but helpful)

Instructions

Step 1: Make the Custard Base (25 minutes)

1. Heat the milk: In a heavy-bottomed saucepan, combine milk, 1/2 cup sugar, and brown sugar. Heat over medium heat until it just begins to steam and small bubbles form around the edges (don’t let it boil).
2. Prepare egg yolks: In a bowl, whisk egg yolks with remaining 1/4 cup sugar until pale and thick.
3. Temper the eggs: Very slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly. Continue adding hot milk gradually, whisking continuously to prevent curdling.
4. Cook the custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until it coats the back of the spoon and reaches 170°F (77°C), about 5-8 minutes.
5. Add Biscoff: Remove from heat and immediately whisk in the 1/2 cup Biscoff spread, vanilla, and salt until completely smooth.
6. Strain and cool: Strain the custard through a fine-mesh strainer into a clean bowl. Stir in the cold heavy cream. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
7. Chill: Refrigerate for at least 4 hours or overnight until completely cold.

Step 2: Prepare the Mix-ins (10 minutes)

1. Crush cookies: Place Biscoff cookies in a sealed bag and gently crush with a rolling pin, leaving some larger chunks for texture.
2. Prepare swirl: In a small bowl, mix the remaining 1/3 cup Biscoff spread with coconut oil until smooth. This will create beautiful ribbons in the ice cream.

Step 3: Churn the Ice Cream (25 minutes)

1. Churn: Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes).
2. Add cookies: In the last 5 minutes of churning, add the crushed Biscoff cookies.
3. Check consistency: The ice cream should be thick and creamy, similar to soft-serve consistency.

Step 4: Add the Biscoff Swirl (5 minutes)

1. Layer in container: Transfer half of the churned ice cream to a freezer-safe container.
2. Add swirl: Drizzle half of the Biscoff-oil mixture over the ice cream. Use a knife to create swirls.
3. Repeat: Add remaining ice cream, then drizzle with remaining Biscoff mixture. Create more swirls with the knife.
4. Final freeze: Cover tightly and freeze for at least 4 hours or until firm.

No Ice Cream Maker Method

Quick No-Churn Version:

1. Whip cream: Beat 2 cups heavy cream to stiff peaks.
2. Make base: In another bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1/2 cup Biscoff spread, and 1 teaspoon vanilla.
3. Combine: Gently fold whipped cream into the Biscoff mixture in three additions.
4. Add mix-ins: Fold in crushed cookies and create swirls with additional Biscoff spread.
5. Freeze: Transfer to container and freeze for at least 6 hours.

Pro Tips for Perfect Biscoff Ice Cream

• Don’t skip the custard: The egg custard creates the richest, creamiest texture
• Chill everything: Cold base churns better and faster
• Cookie texture: Leave some larger cookie pieces for delightful crunch
• Swirl technique: Don’t overmix the swirl – you want distinct ribbons
• Storage: Press plastic wrap directly onto surface to prevent ice crystals

Serving Suggestions

• Warm cookie: Serve with a warm Lotus Biscoff cookie on the side
• Affogato style: Pour hot espresso over a scoop for an incredible dessert
• Pie filling: Use as filling for an ice cream pie with Biscoff crust
• Milkshake: Blend with milk for an amazing Biscoff milkshake

Variations

• Double Biscoff: Add extra Biscoff spread for more intense flavor
• Salted caramel: Add a pinch of sea salt and caramel swirl
• Chocolate chip: Add mini chocolate chips along with cookies
• Espresso: Add 1 tablespoon instant espresso for coffee flavor

Storage Tips

• Freezer life: Best consumed within 1 week for optimal texture
• Scooping: Let soften for 5-10 minutes before scooping if very hard
• Container: Use airtight container to prevent freezer burn
• Portion control: Freeze in individual portions for easy serving

Troubleshooting

• Icy texture: Usually means base wasn’t cold enough or churned too long
• Too soft: Freeze longer or check freezer temperature
• Lumpy Biscoff: Warm the spread slightly before mixing for smoothness
• Custard curdled: Strain well and it should still be delicious

Make-Ahead Tips

• Custard base: Can be made 2 days ahead
• Cookie prep: Crush cookies up to 1 week ahead, store airtight
• Full recipe: Ice cream is actually better after 24 hours in freezer

Serves: 6-8 people
Prep time: 45 minutes
Churn time: 25 minutes
Freeze time: 4+ hours
Total time: 5+ hours

This Lotus Biscoff ice cream is absolutely incredible – every spoonful delivers that distinctive caramelized, slightly spiced flavor with delightful cookie crunch and creamy Biscoff swirls. It’s like eating your favorite cookie in frozen form, but even better! The rich custard base ensures it’s incredibly creamy and indulgent, making it the perfect treat for any Biscoff lover.