Lotus Biscoff Cookie Ice Cream
Servings: 6
Prep Time: 15 mins
Freeze Time: 6 hours or overnight
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Ingredients
2 cups (480ml) heavy whipping cream (cold)
1 can (14oz/400g) sweetened condensed milk
¾ cup (180g) Biscoff spread (smooth or crunchy)
1 tsp vanilla extract
10–12 Biscoff cookies, crushed (plus extra for topping)
Optional: warm melted Biscoff for drizzling
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Instructions
1. Whip the Cream:
In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
2. Make the Base:
In another bowl, mix together the sweetened condensed milk, Biscoff spread, and vanilla extract until smooth.
3. Combine Gently:
Fold the whipped cream into the Biscoff mixture in batches. Use a spatula to gently combine without deflating.
4. Add Cookies:
Fold in crushed Biscoff cookies for texture.
5. Freeze:
Transfer the mixture to a loaf pan or airtight container. Smooth the top and sprinkle more crushed cookies.
6. Drizzle & Freeze:
Swirl melted Biscoff on top if desired. Freeze for at least 6 hours or overnight until firm.
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To Serve:
Scoop into bowls and top with extra cookie crumbles and Biscoff drizzle. Enjoy!
