Dessert
Lotus Biscoff Ice Cream
30 minServes 4Nutri-Score D€€
D
30 min
30 minLotus Biscoff Ice Cream
what you need
Ingredients
heavy creamDairy300 ml- whole milkDairy200 ml
- sweetened condensed milkDairy150 ml
Lotus Biscoff spread (slightly warmed)Pantry100 g- Lotus Biscoff cookies (crushed)Bakery80 g
- vanilla extractPantry5 ml
saltSpices1 g
per serving
Nutrition
386kcal
- Carbs
- 33 g
- Proteins
- 5 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl
Whisk
ice cream maker
step by step
Method
- Step 1
Mix the base
- Pour the heavy cream, milk and sweetened condensed milk into a bowl.
- Add the vanilla extract and salt.
- Whisk until smooth and fully combined.
- Step 2
Add the Biscoff
- Whisk the warmed Biscoff spread into the base until evenly incorporated.
- Fold in most of the crushed Biscoff cookies, keeping some for topping.
- Step 3
Churn the ice cream
- Pour the mixture into the ice cream maker and churn until thick and creamy.
- If using a Ninja Creami, freeze the base in its tub first, then spin it.
- Step 4
Freeze and serve
- Transfer to a container and freeze until firm.
- Scoop and top with the remaining crushed Biscoff cookies.