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Biscoff Ice Cream

No-Churn Biscoff Ice Cream Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup smooth Biscoff cookie butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 10 Biscoff cookies, crushed

Method
 

  1. Beat heavy cream with an electric mixer until stiff peaks form, 3 to 4 minutes.
  2. Whisk sweetened condensed milk, vanilla, salt, and cookie butter in a separate bowl until smooth.
  3. Gently fold the cookie butter base into the whipped cream, then fold in most of the crushed cookies until just combined.
  4. Layer mixture into a 9x5 loaf pan, drizzling extra cookie butter and crushed cookies between layers. Swirl with a knife, top with more cookies, cover, and freeze at least 6 hours.

Notes

Freezing overnight gives the cleanest slices. If the ice cream is too firm to scoop, leave it on the counter for 5 minutes to soften. Press plastic wrap against the surface for the best texture over several days.