Description
A luscious no-churn Biscoff ice cream that combines the rich flavors of Biscoff cookie butter and crunchy chopped Biscoff cookies. This easy-to-make frozen treat requires no ice cream maker and is perfect for a sweet indulgence anytime.
Ingredients
Scale
Ice Cream Base
- 1 can (14 ounces) sweetened condensed milk
- 1 cup Biscoff cookie butter, divided
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped Biscoff cookies, divided
Instructions
- Combine Condensed Milk and Cookie Butter: In a large bowl, whisk together the sweetened condensed milk and ½ cup of Biscoff cookie butter until smooth and fully combined. Set this mixture aside.
- Melt Remaining Cookie Butter: Place the remaining ½ cup of Biscoff cookie butter in a microwave-safe bowl and microwave for 30 seconds or until slightly melted. Set aside for layering.
- Whip Cream and Fold: In a separate large bowl, beat the heavy whipping cream and vanilla extract using an electric mixer until stiff peaks form. Gently fold the whipped cream into the condensed milk and cookie butter mixture until just combined. Then fold in 1 cup of the chopped Biscoff cookies for added texture.
- Layer the Ice Cream: Using a 9×5-inch loaf pan, pour one-third of the ice cream mixture into the pan and spread evenly. Drizzle a few drops of melted cookie butter over the layer. Repeat layering two more times, each time spreading the ice cream evenly and adding drops of melted cookie butter on top.
- Swirl and Top: Using a knife, gently swirl the melted cookie butter into the ice cream layers for a marbled effect. Finally, sprinkle the remaining ¼ cup chopped Biscoff cookies evenly over the top.
- Freeze: Cover the pan tightly with a lid or plastic wrap and place in the freezer. Freeze for at least 8 hours, or until firm.
- Serve: Scoop out the ice cream and enjoy this creamy, crunchy Biscoff dessert treat!
Notes
- You can substitute Biscoff cookies with speculoos cookies if unavailable.
- For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
- Store leftovers tightly covered in the freezer for up to 1 week.
