There’s something magical about the marriage of creamy ice cream and crunchy biscuits — and when those biscuits are Lotus Biscoff, you just know it’s going to be next-level delicious.
This Biscoff Ice Cream Sandwich is the ultimate indulgence — rich, caramel-spiced flavours hugging silky smooth homemade ice cream. The best part? You only need 3 simple ingredients for the ice cream base, and there’s no churning required.
It’s the perfect make-ahead treat for monsoon evenings, house parties, or simply when you deserve something sweet and special.
🛒 Ingredients
-
1 cup heavy cream (chilled)
-
200 g condensed milk
-
¼ cup Biscoff spread
-
10 Lotus Biscoff biscuits
👩🍳 Step-by-Step Instructions
Step 1 – Whip the Cream
In a large chilled mixing bowl, whisk the heavy cream until stiff peaks form. This gives your ice cream that light, airy texture. (Tip: An electric mixer will make this much faster.)
Step 2 – Add the Flavour
Gently whisk in the condensed milk and Biscoff spread until smooth and well combined.
Step 3 – Prepare the Biscuit Base
Line an 8×4-inch loaf pan with parchment paper. Arrange a single layer of Biscoff biscuits at the base.
Step 4 – Add the Ice Cream Mixture
Pour your prepared Biscoff ice cream mixture over the biscuit layer. Smooth the surface with a spatula.
Step 5 – Top with Biscuits
Add another layer of Biscoff biscuits on top, creating that perfect sandwich effect.
Step 6 – Freeze Until Set
Cover the pan and freeze overnight, or at least 6–8 hours, until the ice cream is firm.
Step 7 – Slice & Enjoy
Once frozen, cut into individual sandwiches and serve immediately for the ultimate Biscoff dessert experience.
💡 Tips for the Best Biscoff Ice Cream Sandwich
-
Chill your tools — pop your bowl and whisk in the fridge for 15 minutes before whipping cream for quicker results.
-
Extra indulgence — swirl in an extra tablespoon of Biscoff spread before freezing for a richer caramel kick.
-
Storage — keep in an airtight container in the freezer for up to 2 weeks.
