Lotus Biscoff Ice Cream is a simple, no churn recipe that yields creamy, dreamy ice cream studded with chunks of speculoos cookies.

It’s easy to cool off with this simple three ingredient no churn ice cream with Biscoff cookies.

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With rising costs, long waits at security and limitations on baggage, flying in an airplane is sometimes more work than it’s worth.

Add all of that stress to a group of weary travelers and frustration runs high. At least until the flight attendants hand out those incredible Biscoff cookies. Ahhhh!

Biscoff cookies, which are a brand of German speculoos cookies, rose to fame in the friendly skies and it’s no surprise that Biscoff cookies and cookie butter have taken the world by storm.

Speculoos tiramisu pudding is one of my favorite wintertime desserts, and Biscoff truffles are perfect for the holidays. But as we move into the summer months I’m all about ice cream!

And I have to say, this speculoos ice cream recipe is out of this world. My husband dubbed it one of his favorite ice creams that I make!

More Easy Ice Cream Recipes

• No-churn Pistachio Ice Cream
• No-churn Chocolate Peanut Butter Ice Cream
• No-churn Cake Batter Ice Cream
• No-churn Black Forest Ice Cream
• Ninja Creami Cookie Butter Ice Cream

Homemade Biscoff Ice Cream

Sadly, homemade ice cream is something many people avoid making.

Sure there are complicated recipes out there, that involve heating cream, sugar, and eggs to a specified temperature. And many recipes require an ice cream churn.

Luckily, this no-churn ice cream with Biscoff cookies is a 3-ingredient recipe that can be mixed in minutes and frozen in just a few hours, with no cooking or special equipment needed!

This recipe is a variation of my no-churn cookies and cream recipe (my husband’s other favorite!), but with Biscoff speculoos cookies instead of Oreos.

It’s simple, straightforward and incredibly delicious. Biscoff cookies and cream ice cream will be your summer go-to!

I also think it would pair wonderfully with these easy churro cupcakes–what a treat!

Why No Churn Speculoos Ice Cream Works

Traditional ice cream is made with cream (or milk), eggs and granulated sugar. The mixture is cooked and then churned to introduce air into the mixture while it freezes.

Since this ice cream base isn’t cooked, sweetened condensed milk replaces the sugar, and whipping cream into stiff peaks provides the airy lift that replaces the churning process.

Lotus Biscoff Ice Cream is one of my favorites, but of course you can’t go wrong with any of these no-churn ice cream recipes!

How to Make this Biscoff Ice Cream Recipe

It’s really easy to make no churn ice cream with Biscoff cookies.

Ingredients You’ll Need:

• Heavy Whipping cream
• Sweetened Condensed Milk
• Biscoff Speculoos Cookies (or other brand of Speculoos cookies–Aldi sells their own brand around the holidays)

How to Make It:

(Full printable recipe is available below)

Whip the cream. First you’ll fit a stand mixer with a whisk attachment and beat cold cream on high speed until stiff peaks form. You can also use an electric hand mixer instead.

Fold in other ingredients. Next, you’ll gently fold in the sweetened condensed milk until no streaks remain.

Fold in cookies. Next, you’ll gently fold in the crushed/chopped speculoos cookies.

Freeze and serve. Last, you’ll transfer the mixture to a quart-sized freezer-safe container and freeze for 6 hours or until firm.

When you’re ready to serve, let it soften slightly at room temperature for a few minutes before scooping into cones or dishes.

Notes and Adaptations:

• Feel free to chop or crush the cookies to your desired size. I like mostly small pieces with a few larger chunks.