4-Ingredient Biscoff Ice Cream! Recipe tutorial

Ingredients

• 400 ml Double Cream (chilled, heavy whipping cream)
• 200 ml Sweetened Condensed Milk (full‑fat canned)
• 200 g Lotus Biscoff Spread (divided: 150 g for the base, 50 g for swirl and drizzle)
• 150 g Lotus Biscoff Biscuits (crushed; reserve a handful for topping)
• 1 pinch Salt (enhances flavor)

Instructions

1. Crush the biscuits

   Place the Lotus biscuits in a food processor and pulse until fine crumbs form, or put them in a zip‑lock bag and crush with a rolling pin.

   Time: PT2M

2. Whisk the base to soft peaks

   In a chilled mixing bowl combine the double cream, sweetened condensed milk, 150 g of Biscoff spread, and a pinch of salt. Whisk vigorously until the mixture holds soft peaks.

   Time: PT5M

3. Fold in crushed biscuits

   Gently fold half of the crushed biscuits into the whipped mixture using a spatula, preserving as much air as possible.

   Time: PT3M

4. Melt Biscoff spread for swirls

   Heat the remaining 50 g of Biscoff spread in a small saucepan over low heat, stirring until smooth and pourable.

   Time: PT2M

   Temperature: Low heat

5. Layer and swirl in the loaf tin

   Spoon one‑third of the ice‑cream mixture into the loaf tin, drizzle one‑third of the melted Biscoff spread over it, and use a skewer or knife to swirl. Repeat the process two more times, ending with a final swirl.

   Time: PT5M

6. Add final topping

   Drizzle any remaining melted Biscoff spread over the top and sprinkle the reserved crushed biscuits for extra crunch.

   Time: PT2M

7. Freeze

   Cover the loaf tin with plastic wrap or a lid and place it in the freezer for at least six hours, or until fully set.

   Time: PT6H

8. Serve

   Remove the ice cream from the freezer, let it sit at room temperature for 5 minutes, then slice with a warm knife and serve.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

30 g

Fat

20 g

Fiber

0 g