Lotus Biscoff Ice cream


2 cups heavy cream
3/4 cup condensed milk
1 cup lotus biscoff spread, melted
10 lotus biscoff biscuits


  1. Crush or chop the lotus biscoff biscuits with your hand and keep it aside.
  2. In a mixing bowl, add heavy cream and whip it until stiff peaks form.
  3. Add condensed milk and lotus biscoff spread and beat on low speed until incorporated.
  4. Then add the crushed/ chopped biscoff biscuits and gently fold with a spatula.
  5. Transfer this to a freezer safe container and sprinkle some cookie crumbs.
  6. Cover and freeze for 8 hours or overnight…
  7. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve 🙂

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