Biscoff cookies were accidentally created in 1932 when Belgian baker Anna Verhelst burned her speculoos—now they're vegan ice cream gold.
Lotus Biscoff Ice Cream
Indulge in a creamy, dreamy vegan ice cream that captures the irresistible flavor of Lotus Biscoff! This delightful treat is crafted with velvety coconut cream and swirled with luscious Biscoff spread, then studded with crunchy cookie pieces for that perfect bite. Cool down and satisfy your sweet tooth with this easy-to-make dessert that’s sure to impress!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 3 EL Biscoff Creme (ihr könnt auch die aus dem Glas nehmen) (45 ml)
- 3 EL vegane Kondensmilch (45 ml)
- 150 ml vegane Sahne (5.07 fl oz)
📦Other(2)
- Biscoff Kekse als Mix-In
- 250 ml Sojadrink (8.45 fl oz)
👨🍳 Instructions
- 1
Blend liquid ingredients with an immersion blender.
- 2
Freeze for about 24 hours.
- 3
Let it thaw for about 10 minutes.
- 4
Mix on the Ice Cream setting.
- 5
Re-spin until the desired consistency is achieved.
- 6
Add 4 Biscoff cookies and run the Mix-In program.
💡 Pro Tips
- ✓Chill your ice cream base to 40°F or below before churning because warmer bases create larger ice crystals and reduce overrun by 15-20%.technique40°F
- ✓Crush Biscoff cookies to 1/4-inch pieces maximum so they distribute evenly without jamming the churning paddle or creating muddy streaks.ingredient1/4-inch pieces
- ✓Add mix-ins during the final 2-3 minutes of churning when ice cream reaches soft-serve consistency to prevent breaking the emulsion.timing2-3 minutes
- ✓Temper frozen ice cream at room temperature for exactly 10-15 minutes because Biscoff's high sugar content makes it freeze harder than regular ice cream.timing10-15 minutes
- ✓Use an immersion blender for 30-45 seconds to create a stable emulsion and incorporate air, which prevents the dense Biscoff spread from settling.equipment30-45 seconds
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Biscoff cookies were accidentally created in 1932 when Belgian baker Anna Verhelst burned her speculoos—now they're vegan ice cream gold.
Lotus Biscoff Ice Cream
Indulge in a creamy, dreamy vegan ice cream that captures the irresistible flavor of Lotus Biscoff! This delightful treat is crafted with velvety coconut cream and swirled with luscious Biscoff spread, then studded with crunchy cookie pieces for that perfect bite. Cool down and satisfy your sweet tooth with this easy-to-make dessert that’s sure to impress!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 3 EL Biscoff Creme (ihr könnt auch die aus dem Glas nehmen) (45 ml)
- 3 EL vegane Kondensmilch (45 ml)
- 150 ml vegane Sahne (5.07 fl oz)
📦Other(2)
- Biscoff Kekse als Mix-In
- 250 ml Sojadrink (8.45 fl oz)
👨🍳 Instructions
- 1
Blend liquid ingredients with an immersion blender.
- 2
Freeze for about 24 hours.
- 3
Let it thaw for about 10 minutes.
- 4
Mix on the Ice Cream setting.
- 5
Re-spin until the desired consistency is achieved.
- 6
Add 4 Biscoff cookies and run the Mix-In program.
💡 Pro Tips
- ✓Chill your ice cream base to 40°F or below before churning because warmer bases create larger ice crystals and reduce overrun by 15-20%.technique40°F
- ✓Crush Biscoff cookies to 1/4-inch pieces maximum so they distribute evenly without jamming the churning paddle or creating muddy streaks.ingredient1/4-inch pieces
- ✓Add mix-ins during the final 2-3 minutes of churning when ice cream reaches soft-serve consistency to prevent breaking the emulsion.timing2-3 minutes
- ✓Temper frozen ice cream at room temperature for exactly 10-15 minutes because Biscoff's high sugar content makes it freeze harder than regular ice cream.timing10-15 minutes
- ✓Use an immersion blender for 30-45 seconds to create a stable emulsion and incorporate air, which prevents the dense Biscoff spread from settling.equipment30-45 seconds