This Biscoff ice cream is the real deal! Smooth and creamy, with the great taste of Biscoff spread. And what’s more, you don’t need an ice cream maker and you don’t need to churn. Just mix and freeze for the tastiest ice cream ever!
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Easy ice cream
This easy recipe for Biscoff ice cream should see you right through the summer. It’s not only perfect for scooping onto sugar cones for the youngsters to snack on, but it’s ideal for serving as an after-dinner dessert. The unique taste of Biscoff really comes to the fore in this recipe, and one bowl of this ice cream is going to leave you wanting more!
Making this ice cream is simplicity in itself. There’s no churning, no mixing halfway through the freezing process, and you don’t need an ice cream maker.
Just whisk up eggs and sugar in a bowl until the sugar dissolves, then continue whisking over a bowl of hot water until the mixture doubles in volume. Stir in the Biscoff spread and then stir in double cream which has been whipped to stiff peaks. Place in the freezer and wait until it has set and thickened. Job done!
The main problem is waiting for the ice cream to freeze! You need to leave it for at least 8 hours I’m afraid.
When I took the photos for this post, we were in the middle of a heatwave in the UK, with temperatures around 35 degrees Celsius (that 95 degrees Fahrenheit), so I had difficulty in getting the ice cream to stay frozen. I believe that when professional photographers take photos of ice cream they actually use a bowl of mashed potatoes instead of the ice cream so that it doesn’t melt under the heat from their lights.
Let it be said here and now, that the photos you see on here the are genuine ice cream not mashed potatoes (even if it does look slightly melted) 🙂
What you will need
You will also need a dish for freezing the ice cream in, preferably with a lid.
This recipe makes approximately 1 litre (1.75 pints) of ice cream.
**You can get the complete list of ingredients and full instructions for making Biscoff ice cream on the printable recipe card at the end of this post**
Double cream – also known as heavy, or whipping, cream. The higher the fat content of the cream, the better. Do not use single cream to make this recipe as the ice cream will not set.
White sugar – caster sugar is best as it dissolves more easily. If you don’t have caster sugar, you can use granulated sugar, but you will have to whisk for longer for it to dissolve properly.
Biscoff spread – this is normally found alongside the peanut butter in the jams and spreads section of the supermarket.
What to do
Whip the cream until it forms stiff peaks, then set it aside.
Break 2 of the eggs into a mixing bowl, separate the other 3 eggs and add the yolks. Keep the egg whites for use in another recipe. Add the sugar. Whisk the eggs and sugar with a hand-mixer or balloon whisk until the sugar has dissolved.
Heat a saucepan of water until it is gently simmering then place the bowl of eggs on top. The bowl should rest on the saucepan, but should not touch the water.
Continue to whisk until the mixture thickens and changes to a pale creamy colour. The volume of the eggs will double.
This will take between 3 and 5 minutes. Don’t stop whisking or you run the risk of the eggs scrambling.
Remove the bowl from the heat, and leave to cool Stir in the Biscoff.
Stir well to remove any lumps. The eggs will lose a little volume, but this is fine.
Stir in the whipped cream until well combined, and then pour the mixture into a freezer-safe container.
I used a glass bowl with a lid, but an old plastic ice cream container will do the trick just as well.
Freeze for at least 8 hours before serving.
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You may also enjoy these other quick and easy dessert recipes:
- Homemade raspberry ripple ice cream
- Classic no-bake strawberry cheesecake
- Fresh pear cream slice
- No-bake pineapple icebox cake
- Citrus cheesecake with Greek yoghurt
- Peppermint crisp fridge tart
Biscoff ice cream
(Click the stars to rate this recipe)
- 1⅓ cups / 300 ml double or heavy whipping cream
- ¾ cup / 170 grams caster sugar
- 2 large eggs
- 3 large egg yolks reserve the whites for another recipe
- 7 ounces / 200 grams Biscoff spread
- Beat the cream until it forms stiff peaks. Set aside until needed.1⅓ cups / 300 ml double or heavy whipping cream
- Place the eggs, egg yolks, and sugar into a heat-proof mixing bowl. Beat with a hand mixer until the sugar is completely dissolved.2 large eggs, 3 large egg yolks, ¾ cup / 170 grams caster sugar
- Pour water into the saucepan and bring the water to a simmer. Place the bowl of beaten egg and sugar onto the saucepan and continue whisking over the hot water for 3 to 5 minutes to allow the eggs time to cook. The mixture should approximately double in volume. Do not stop whisking while the eggs are over the hot water – you don't want the eggs to separate and turn into scrambled eggs.
- Set aside to cool.
- Once the egg mixture is cool, stir in the Biscoff. Stir well to remove any lumps. The eggs will lose a little volume, but this is fine.7 ounces / 200 grams Biscoff spread
- Now stir in the whipped cream
- Pour the mixture into a suitable freezer container
- Cover with a lid and place in the freezer for 8 hours, or preferably overnight, until frozen.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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