This creamy, no-churn Lotus Biscoff ice cream is an effortless homemade dessert made with just four simple ingredients. It delivers a rich cookie butter flavor with delightful crunchy cookie pieces, all without the need for eggs or an ice cream machine. Perfect for warm days, quick cravings, or anytime you want a smooth and indulgent frozen treat.

Why You’ll Love This Recipe

This recipe is incredibly quick and beginner-friendly, taking only a few minutes of active preparation. It requires no special equipment beyond a bowl and a mixer, making it accessible to everyone. The texture is luxuriously creamy thanks to whipped cream and condensed milk, while the Lotus Biscoff spread adds a deep caramelized spice flavor. It is also a crowd-pleasing dessert that feels unique and impressive despite its simplicity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups (480 ml) cold heavy whipping cream
• 3/4 cup (225 g) sweetened condensed milk
• 1 cup (250 g) Lotus Biscoff cookie butter
• 10 to 12 Lotus Biscoff cookies, crushed

Directions

1. Pour the cold heavy whipping cream into a large mixing bowl and whip until stiff peaks form.
2. Warm the cookie butter in the microwave for 15 to 20 seconds until slightly fluid but not hot.
3. Add the sweetened condensed milk and warmed cookie butter to the whipped cream. Mix gently on low speed until just combined.
4. Fold in the crushed cookies using a spatula, keeping the mixture light and airy.
5. Transfer the mixture into a freezer-safe container, smooth the top, and sprinkle with extra crushed cookies if desired.
6. Freeze for at least 6 hours, or until fully set, before serving.

Servings and timing

This recipe yields approximately 20 servings.
Preparation time is about 5 minutes, with a freezing time of at least 6 hours.

Variations

For a swirl effect, reserve a few tablespoons of cookie butter and gently ripple it through the ice cream before freezing. Chocolate chips or chopped chocolate can be added for extra texture. For a slightly lighter version, replace 1/4 cup of the heavy cream with whole milk and fold it in after whipping the cream.

Storage/Reheating

Store the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. It keeps well in the freezer for up to 2 to 3 months, though it is best enjoyed within the first month for optimal texture. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to soften slightly.

FAQs

Can I make this ice cream without an electric mixer?

Yes, but whipping the cream by hand will take longer and require more effort to reach stiff peaks.

Is this ice cream recipe eggless?

Yes, this recipe contains no eggs and is completely eggless.

Do I need an ice cream machine?

No, this is a no-churn recipe and does not require an ice cream maker.

Can I use crunchy cookie butter instead of smooth?

Yes, crunchy cookie butter works well and adds extra texture.

How do I prevent ice crystals from forming?

Use an airtight container and store the ice cream in the coldest part of your freezer.

Can I reduce the sweetness?

You can slightly reduce the condensed milk, but it may affect the creamy texture.

What if my ice cream is too hard to scoop?

Let it sit at room temperature for a few minutes before serving.

Can I add other mix-ins?

Yes, chocolate chips, nuts, or extra cookie pieces can be folded in.

How long does homemade ice cream last?

It can last up to 2 to 3 months when properly stored.

Is this recipe suitable for kids?

Yes, it is a kid-friendly dessert with a smooth texture and sweet flavor.

Conclusion

This easy Lotus Biscoff ice cream is proof that a luxurious dessert does not need complicated steps or equipment. With its creamy texture, warm spiced flavor, and crunchy cookie bits, it is a homemade treat that rivals any store-bought version. Whether served at a gathering or enjoyed straight from the freezer, it is a recipe worth making again and again.

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