LOTUS ICE CREAM: The Original Recipe Without Ice Cream Maker for a Dreamy Dessert!
Hello, sweet-toothed friends and lovers of sweet indulgence! If there’s one thing I love about summer, it’s ice cream, but let’s face it, turning on the ice cream maker (if we have one!) or waiting in long lines at the ice cream shop isn’t always ideal.
That’s why today I want to reveal the secret of a real magic: Homemade Ice Cream Without an Ice Cream Maker: The Easy and Creamy Cookie-Flavored Recipe for Summer!
Imagine: an incredibly creamy, enveloping ice cream with that unique and irresistible taste of Lotus cookies, and all this… without any effort!
I’m sure that, like me, you love the spread and the Lotus cookies, and I assure you that turning them into such a good ice cream that will make you dream with your eyes open is easier than you think.
I tested and retested this recipe until I found the perfect combination to achieve a stunning texture: airy, velvety, melting in the mouth leaving a spicy and caramelized aftertaste simply divine.
It shows that you don’t need professional equipment or hard-to-find ingredients to create a chef-worthy dessert. Just a few minutes of preparation, a pinch of patience for resting in the freezer, and you’re done!
This recipe is perfect for an ice cream to share with friends on summer evenings, to enjoy as a treat after a long day, or simply to keep in the freezer for sudden cravings.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: ABOUT 2.2 LBS ICE CREAM
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 554.91 (Kcal)
- Carbohydrates 36.16 (g) of which sugars 28.97 (g)
- Proteins 4.71 (g)
- Fat 43.79 (g) of which saturated 1.49 (g)of which unsaturated 0.86 (g)
- Fibers 0.27 (g)
- Sodium 106.97 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LOTUS BISCOFF Ice Cream Ingredients
- 2 cups heavy whipping cream (unsweetened)
- 6 oz sweetened condensed milk
- 8 oz Lotus Biscoff spread
- 2 tbsps liqueur (vanilla or other liqueur of choice Optional, but highly recommended for creaminess)
- Lotus Biscoff cookies
- Lotus Biscoff spread
- whipped cream
Tools
- Food scale
- Bowl
- Electric whisk
- Container
- Ice cream bowls
BISCOFF LOTUS ICE CREAM WITHOUT MACHINE Procedure
To start perfectly, ensure your bowl (preferably metal) and the electric mixer whisks are cold: keep them in the fridge for at least 15-20 minutes. Pour the 2 cups of unsweetened heavy cream into the bowl. With the mixer, whip the cream until stiff peaks form. This is a crucial step: the cream must be firm and stable, forming well-defined peaks when you lift the whisks. It’s this consistency that will guarantee your ice cream perfect aeration and dreamy creaminess!
Now add the condensed milk (6 oz) in a thin stream to the whipped cream. Continue mixing, but this time at low speed, just long enough to fully incorporate the condensed milk into the cream. The goal is to obtain a smooth and velvety cream, without deflating the precious volume of the cream.
It’s time for the magic! Add the 8 oz of Lotus Biscoff spread and, if you’ve chosen to use it, the vanilla liqueur (or your favorite). Gently fold everything with a spatula, using broad movements from bottom to top.
This step is essential to maintain the airy consistency of the cream and keep the ice cream light. Continue folding until the cookie spread is evenly distributed, creating those delicious streaks that make every spoonful a pleasure. If you love intense flavors or, conversely, prefer a milder note, you can adjust the amount of Lotus spread by about 1 oz more or less.Transfer your creamy mixture into individual jars or one large container, both suitable for the freezer. To prevent the formation of unpleasant ice crystals and frost, I recommend covering the surface of the ice cream with plastic wrap directly on the surface before sealing tightly with the lid. Place the ice cream in the freezer for at least 4 hours before serving. For truly perfect consistency and maximum creaminess, my advice as a food creator is to let it rest in the freezer overnight. Patience will be rewarded!
Once your Lotus Ice Cream is ready to be enjoyed, it’s party time! Take your cups or cones and serve the ice cream. For an extra luscious topping and a true chef’s touch, sprinkle the surface with crumbled Lotus Biscoff cookies and add a few extra drops of Lotus Biscoff spread. If you’re feeling bold, add some dollops of whipped cream for an even more decadent touch. Enjoy every spoonful!
NOTES ON INGREDIENTS AND SUBSTITUTIONS
Unsweetened Heavy Cream: It’s the key ingredient for the base. Do not use cooking cream or long-life UHT cream (unless specifically for whipping and unsweetened), as it wouldn’t whip correctly. Do not substitute with sweetened cream; otherwise, the ice cream would be too sweet.
CONDENSED MILK: Essential for sweetness and creaminess without crystals. It has no direct substitutes in this no-churn recipe.
Vanilla LIQUEUR (or other): It’s optional, but I highly recommend not skipping it! Alcohol lowers the freezing point and helps prevent ice crystals from forming, making the ice cream softer and creamier even after hours in the freezer. You can use rum, brandy, amaretto, or even a coffee liqueur. If you prefer not to use it, you can substitute with a teaspoon of vanilla extract (not essence) for aroma.
LOTUS BISCOFF SPREAD: It’s the ingredient that characterizes the flavor. Make sure to use the spreadable one. There are no direct substitutions for getting the Lotus flavor, but you can adapt the recipe with other spreads (see “Alternatives and Variations”).
STORAGE
The Lotus Biscoff Ice Cream stores perfectly in the freezer, in an airtight container with plastic wrap directly on the surface, for up to 1-2 weeks. Beyond this period, it may start to lose a bit of creaminess and flavor intensity, but it will still be delicious! Remember to take it out of the freezer 5-10 minutes before serving, especially if it has been stored for a long time, to allow it to soften slightly.
Recipe Alternatives and Variations
This no-churn ice cream base is incredibly versatile! Here are some ideas to go beyond Lotus:
1 – Chocolate Ice Cream: Replace the Lotus Biscoff spread with 7-9 oz of Nutella or chocolate spread. You can also add 2 oz of dark chocolate chips to the mixture.
2 – Pistachio Ice Cream: Use 7-9 oz of pure pistachio cream (unsweetened, if possible) and garnish with chopped pistachios.
3 – Coffee Ice Cream: Reduce the condensed milk to 5 oz and add 3-4 tablespoons of strong espresso (or soluble coffee dissolved in a little hot water) cooled, and, if you like, a teaspoon of coffee extract.
4 – Lemon/Berry Ice Cream: For a fresher version, reduce the condensed milk to 5 oz. Add 3.5-5 oz of fruit puree (e.g., berry puree or concentrated lemon juice), possibly with the grated zest of an untreated lemon. It may be less creamy due to the water content of the fruit, but it will still be a great alternative.
Use and Pairings
The Lotus Biscoff Ice Cream is sublime on its own, but here are some ideas to serve and pair it:
End-of-Meal Dessert: Perfect as a summer dinner closure, served in individual cups.
Accompaniment: Delicious accompanied by an iced espresso, some extra whipped cream, or a handful of fresh fruit like raspberries or strawberries for a tart contrast.
Base for Affogato: Instead of the classic coffee affogato, try pouring a shot of coffee liqueur or a warm espresso over a scoop of Lotus ice cream. A true delight!
In a Warm Brownie/Blondie: A classic pairing is serving it over a slice of freshly baked and still warm brownie or blondie. The hot/cold contrast is irresistible.
Origins and History of the “No-Churn” Recipe
The concept of “no-churn ice cream” does not have a specific geographical origin, but it has become extremely popular in recent decades, thanks to its incredible simplicity and ability to produce creamy ice cream without any special equipment.
The magic formula is based on the combination of whipped cream (which incorporates air, making the ice cream light and soft) and condensed milk (which provides sweetness, density, and, thanks to its high sugar and milk solids content, helps inhibit ice crystal formation, maintaining creaminess even at freezer temperatures).
It is a method that has democratized homemade ice cream production, making it accessible to everyone and allowing every sweet tooth to create their favorite flavors with ease. The Lotus flavor, in particular, is a modern variant riding the wave of the popularity of the speculoos cookie, a classic of Belgian and Dutch tradition, turning it into a fresh and contemporary dessert.
Not Just Ice Cream! Extra Ideas for Your Lotus Biscoff Spread
Lotus Biscoff spread is a treasure in the kitchen! If you have some left over (which is hard, I know!) or are simply looking for other ways to use it, here are some quick ideas you can mention:
Spread: Simply on toast, crackers, or crêpes.
In Desserts: To fill cakes, muffins, cheesecakes, or croissants.
With Fruit: A teaspoon of Lotus spread melted slightly and poured over apple or banana slices.
In Beverages: Added to smoothies, milkshakes, or coffee for a delicious touch.
FAQ (Questions and Answers)
1. Why did my no-churn ice cream become hard and full of ice crystals?
There are two main reasons:
Un-whipped cream: If the cream is not whipped to stiff peaks, it will not incorporate enough air, making the ice cream dense and icy.
Lack of liqueur/covering: Liqueur (alcohol) helps prevent crystallization. If you omitted it, it is more likely for crystals to form. Also, always make sure to cover the ice cream surface with plastic wrap directly on it to avoid humidity from the freezer causing frost and crystals.2. Can I use plant-based cream?
Yes, you can use plant-based cream, as long as it is the specific type for whipping and unsweetened. The result will still be creamy, although the flavor and texture may vary slightly compared to dairy cream.
3. How far in advance can I prepare it?
You can prepare this ice cream several days in advance. It keeps well in the freezer for 1-2 weeks, maintaining its creaminess. It’s ideal to always have it ready for sudden cravings or unexpected guests!
