Biscoff Coffee Ice-Cream

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What is Biscoff Coffee Ice-Cream?

This no-churn biscoff coffee ice cream is the perfect combination of coffee and lotus biscoff. If you love coffee and biscoff, this is something that you’d want to make right away! I promise that you won’t be able to stop eating this ice-cream and are going to end up licking the bowl clean.

Every bite of this ice-cream has a bit of sweetness, spice, bitterness and a crunch to it! The coffee provides the bitterness while the biscoff spread and biscuits gives the ice cream a sweet flavour, with some spice (including cinnamon, nutmeg, allspice, etc) and a deep caramel flavour. The coarsely crushed biscuits also adds that crunchy finish.

This biscoff coffee ice-cream is the perfect way to cool down during this hot summer! Not only does it taste creamy and delicious, but it’s so easy to make too. No fancy ice-cream machine required either. It’s a great way to satisfy your cravings, with a unique coffee and biscoff flavour! Using only 5 ingredients, you’ll get the best biscoff coffee ice cream you have ever tasted!

Can I make the ice-cream without coffee?

Yes, you can! If you don’t like coffee or are making this ice-cream for kids, you can skip it and just make lotus biscoff ice-cream. If you are not using coffee, you can increase the quantity of lotus biscoff biscuits to 32 pieces and the lotus biscoff spread to 5 tablespoons in this recipe. You can also add a pinch of cinnamon and a teaspoon of vanilla extract if you want.

Can I make the ice-cream without using biscoff?

If you don’t like biscoff, you can skip the biscuits and the spread and simply make coffee ice-cream! If you intend to do so, you can add any other biscuits of your choice including coffee-flavored biscuits to add that extra crunchy texture to your ice-cream.

Do you need any special equipment to make this ice-cream?

Absolutely not! This is a no-churn ice-cream recipe that works on the basis of using double/heavy cream and condensed milk. This also means that you don’t need a fancy ice-cream maker to make this ice-cream at home. You only need a hand/stand mixer to help you. If you don’t have one, you can also make the ice-cream using a whisk. If you are using a whisk, it will take longer for the cream to whip up (up to 10 minutes or even more), so please be patient!

What type of cream do we need for this recipe?

You need heavy or double cream to make this ice-cream recipe. The butterfat content in the cream needs to be between 36% to 48% for it to be able to whip up well, hold its shape and form ice-cream. You cannot use whipped, single, light or cooking cream to make any ice-cream since they have a lower butterfat content. Similarly, please don’t try to make ice-cream using clotted cream or creme fraiche as they have a higher butterfat content. Make sure to check you are using the right cream before making this ice-cream. There is nothing worse than bad ice-cream!

What type of coffee should we use?

Any good and high-quality instant coffee should be fine! I love using Nescafe gold which is strong, flavourful and aromatic. However, it’s up to you whichever coffee you want to use. You can also use decaffeinated coffee if you want (especially if you are going to serve this to kids).

Just remember that if your coffee is too strong, you won’t be able to taste the biscoff and if your coffee is not strong enough, the biscoff will overshadow the coffee. Hence, it’s important to strike that balance!

How long do you need to whip the cream?

You need to whip the heavy/double cream for at least 3 minutes until they form stiff peaks. Keep in mind that it can take anywhere between 3 to 6 minutes for it to reach stiff peaks. If you are using a whisk, it will take up to 10 minutes or longer depending on how fast you whip it. So, be patient!

Why do we need to place the bowl in the freezer and the condensed milk in the fridge?

Placing your bowl and hand/stand mixer attachments in the freezer ensures that the cream remains cold when you are whipping it up. If you are using a whisk, make sure to freeze it for 10 minutes before starting to whip the ice-cream. You also want your condensed milk to be cold, hence it’s best to ensure it is refrigerated before using it. If you are living in a hot country, it makes it even more mandatory to do this step.

Can I use this recipe to make other ice-cream flavours?

Yes, you can! You can use this base to make literally any no-churn ice-cream flavour you can think of. Some of my favourites include: mint chocolate chip, chocolate brownies, butter pecan, cookies and cream (oreo), classic vanilla and hazelnut praline. You can’t use this recipe to make sorbets.

How long do you need to refrigerate the ice-cream before serving?

I would recommend storing the ice-cream in the freezer for at least 24 hours before serving (longer if you can wait). Sometimes the ice-cream might be ready in less than 24 hours, but freezing it for 24 hours ensures that it firms up really well and the flavours combine well together!

How should I serve the ice-cream?

Serve the ice-cream in a bowl or if you want to go the extra mile like me, serve them using a waffle cone. You can also top it with more of the coarsely crushed biscoff biscuits and a spoonful of biscoff spread if you want. There is no right or wrong way to serve the ice-cream.

How long can I store the ice-cream for?

You can store the ice-cream in the freezer for up to a month, so you can enjoy it whenever you want. Ensure you store the ice-cream in a tightly closed container in the freezer.

Any substitute for the ingredients mentioned?

Unfortunately, if you are intending to make this no-churn lotus biscoff coffee ice-cream, there are no substitutes for any of the ingredients. Having said that, you can replace or skip ingredients (other than heavy/double cream and condensed milk) if you intend to use this recipe to make other ice-cream flavours!

Any cooking tips for this recipe?

Make sure you place your bowl and hand/stand mixer attachments into the freezer for about 10 minutes before starting to whip your cream.
Ensure your double/heavy cream and condensed milk is cold before starting.
Make sure to check if you are using the right type of cream.
Do not over/under whip the cream. If you under whip it, the ice-cream will not form and if you over-whip, the ice-cream will begin to deflate and become runny.
Allow the ice-cream to freeze for at least 24 hours before serving.