You only need 3 ingredients to make this incredibly easy no-churn Biscoff ice cream. Simply whisk together condensed milk, double cream and smooth Biscoff spread, and you’ve got yourself a cooling frozen dessert that took less than 15 minutes to make. We’ve topped our ice cream with a simple white chocolate drizzle, for extra Biscoff goodness, but you can serve it without, if you prefer.
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Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
FOR THE ICE CREAM
400ml
double cream
175g
condensed milk
75g
Lotus Biscoff spread
FOR THE DRIZZLE, OPTIONAL
50g
white chocolate, melted
2Tbsp.
Lotus Biscoff spread
Directions
Step 1Make the ice cream by whisking together all the ingredients in a large bowl using a handheld electric whisk until soft peaks. Transfer to a freezer-safe container, cover and freeze for at least 6hr (up to 1 week) until frozen solid.
Step 2 When you are ready to serve, mix together the melted white chocolate and 2tbsp spread until combined. Scoop ice cream into a bowl or cone and drizzle over the white chocolate mixture.
We used smooth Biscoff spread, for a silky texture.
You may need to leave your ice cream to soften at room temperature for 5-10 minutes before scooping.
The ice cream will last up to 1 week, stored in an airtight container in the freezer.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
