Indulge in the ultimate homemade Biscoff Ice Cream, combining rich caramel flavours with creamy Biscoff goodness. Made with smooth caramel ice cream and swirled with Biscoff spread, this dessert is packed with warm spiced biscuit flavours and a deliciously creamy texture.

Made using the Haden Ice Cream Maker, this recipe is simple to prepare at home and creates the perfect frozen treat for Biscoff lovers. Finished with crushed Lotus Biscoff biscuits, whole biscuits, and a drizzle of caramel syrup, it’s an irresistible dessert for any occasion.

Serves

8 portions

Ingredients

For the Biscoff Ice Cream

• 500ml double cream
• 250ml whole milk
• 100g caster sugar
• 100g caramel sauce
• 100g Biscoff spread
• 1 tsp vanilla extract
• Pinch of salt

To Garnish

• Crushed Lotus Biscoff biscuits
• Whole Lotus Biscoff biscuits
• Caramel syrup, for drizzling

Instructions

Make the Biscoff Ice Cream

Add the double cream, whole milk, caster sugar, caramel sauce, Biscoff spread, vanilla extract, and a pinch of salt to a large bowl.

Whisk everything together until smooth, creamy, and fully combined, ensuring the Biscoff spread has completely incorporated into the mixture.

Cover and chill the mixture in the fridge for at least 2–3 hours until completely cold. Chilling the base before churning helps create a smoother, creamier texture.

Once chilled, pour the mixture into the Haden Ice Cream Maker and churn according to the manufacturer’s instructions until thick, creamy, and ready to serve.

For a firmer scoop, transfer the ice cream into a freezer-safe container and freeze for an additional 1–2 hours before serving.

To Serve

Scoop the Biscoff ice cream into bowls and finish with a generous sprinkle of crushed Lotus Biscoff biscuits.

Add two whole Biscoff biscuits on top for the perfect crunch, then finish with a drizzle of caramel syrup for an indulgent final touch.

A creamy, caramel-filled dessert with the perfect Biscoff twist — ideal for sharing on warm summer days.