Easy 4-Ingredient Lotus Biscoff Ice Cream
A rich and creamy no-churn ice cream made with Lotus Biscoff cookie butter and crunchy cookie pieces. This 4-ingredient dessert is quick, easy, and full of warm spiced flavor—no ice cream maker needed.
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 6 hours 5 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Whip the cold heavy cream in a large bowl until stiff peaks form.
- Warm the cookie butter in the microwave for 15–20 seconds until fluid but not hot.
- Add the cookie butter and sweetened condensed milk to the whipped cream. Mix gently until just combined.
- Fold in the crushed Biscoff cookies with a spatula, keeping the mixture light and fluffy.
- Transfer to a freezer-safe container, smooth the top, and optionally sprinkle with extra crushed cookies.
- Freeze for at least 6 hours or overnight until fully set.
Notes
- Use crunchy cookie butter for added texture if preferred.
- Swirl extra cookie butter into the mixture before freezing for a ripple effect.
- Let the ice cream sit out for a few minutes before scooping for easier serving.
- Store in an airtight container to prevent freezer burn and maintain texture.
- Try adding chocolate chips or chopped nuts for variety.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
