Try our recipe for Biscoff ice cream, then try our Biscoff banoffee pie, Biscoff cake, Biscoff blondies, Biscoff rocky road and Biscoff cupcakes, or our other Biscoff recipes.

Biscoff ice cream recipe


  • 6 tbsp Biscoff spread, plus extra to serve
  • 600ml double cream
  • 345g tin condensed milk
  • 50ml espresso, cooled
  • Biscoff biscuits, to serve


  • STEP 1

    Melt the Biscoff spread in a heatproof bowl in short bursts in the microwave, then set aside to cool slightly.

  • STEP 2

    Whisk together the cream, condensed milk, 5 tbsp of the Biscoff spread, the espresso and a small pinch of salt in a large bowl. Once the mixture has reached the soft peak stage, transfer to a large container or loaf tin and swirl in the remaining 1 tbsp of Biscoff spread through the top. Freeze for 3 hrs or overnight.

  • STEP 3

    Serve scoops of the ice cream drizzled with more melted Biscoff spread or crumbled Biscoff biscuits, if you like.


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