Lotus Biscoff (Speculoos) Affogato

You guys!

Today’s recipe is probably one of my faves on my blog to date…

Speculoos (Lotus Biscoff) Affogato - Kay's Kitchen


Lotus Biscoff (Speculoos) Affogato - Kay's Kitchen

I can’t even.

Lotus Biscoff Ice Cream With Coffee (Affogato) - Kay's Kitchen

Coffee and Biscoff. A perfect pairing. They simply belong together.

Lotus Biscoff Icecream & Espresso (Affogato) - Kay's Kitchen

If you’ve not tried Biscoff before, it’s a Belgian / Dutch / German caramelised biscuit with a hint of cinnamon.

Lotus Biscoff Icecream (Speculoos) - Kay's Kitchen

You can buy a spreadable version which I’ve used in the base of this ice cream. It’s thick, luscious and oh, so creamy!

Pouring Espresso Over Biscoff Icecream - Lotus Affogato - Kay's Kitchen

And, I suppose, if you’re not into coffee, you could just eat the ice cream without the espresso…

Speculaas (Lotus Biscoff) Affogato - Kay's Kitchen

Smooth, creamy, Biscoff flavoured ice cream, topped with crunchy biscuit crumbles and a drizzle of Lotus spread, all drowned in freshly brewed espresso.

Speculoos Affogato - Kay's Kitchen

Speculoos Affogato (Espresso Poured Over Lotus Biscoff Ice Cream) - Kay's Kitchen

Ugh. Get in my face already!

Spoonful of Lotus Affogato - Kay's Kitchen

– Kay



  1. Place the ice cream machine bowl in the freezer the day before.
  2. Add the double cream, milk, Biscoff spread, cinnamon, salt and half of the sugar to a medium saucepan.
  3. Heat on a low heat until hot (but not boiling) before taking the pan off the heat and setting aside.
  4. Add the egg yolks and the remaining sugar to a large bowl. Whisk until thick and the mixture falls in ribbons.
  5. Temper the egg mixture by slowly pouring 250ml of the hot cream mixture into them, whisking the entire time to slacken.
  6. Return everything back into the saucepan – use a balloon whisk to combine before heating on low for 8-10mins or until the mixture is thick enough to coat the back of a wooden spoon (ensure the mixture doesn’t boil).
  7. Once done, pour into a heatproof bowl and place into a larger bowl with 1 inch of water and some ice cubes to cool. Stir every few mins to ensure a skin doesn’t form.
  8. Once it cools to room temperature, cover the bowl with clingfilm and place in the fridge to properly chill for a few hours, or better yet, overnight.
  9. When the custard is completely cold, churn in your ice cream machine according to the manufacturer instructions. Once done, pop in Tupperware or a parchment lined bread tin before placing in the freezer to set.
  10. To serve, scoop out some ice cream into a glass or bowl, sprinkle over biscuit crumbs and drizzle over a tablespoon of spread (zap in the microwave for 10 seconds if it’s stiff) then pour over hot espresso and dig in!


Lotus Biscoff Affogato

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