Description
Biscoff Ice Cream is a creamy, no-churn frozen dessert infused with cookie butter and loaded with crushed Biscoff cookies. Swirls of cookie butter and crunchy cookie pieces make every scoop indulgent and full of caramelized spiced flavor.
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup Biscoff cookie butter spread (plus extra for swirling)
- 12 Biscoff cookies, crushed
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
Whip heavy cream in a large mixing bowl until stiff peaks form.
- In a separate bowl, combine condensed milk, vanilla extract, and 1/2 cup cookie butter. Mix until smooth.
- Gently fold the whipped cream into the cookie butter mixture until fully incorporated.
- Stir in most of the crushed Biscoff cookies, reserving some for topping.
- Spread half the mixture into a freezer-safe container. Add dollops of cookie butter and swirl gently with a knife. Repeat with remaining mixture and another swirl.
- Top with reserved crushed cookies.
- Cover and freeze for at least 6 hours or overnight until firm.
- Before serving, let sit at room temperature for 5–10 minutes for easier scooping.
Notes
- Slightly warm the cookie butter before swirling to make it easier to blend into the ice cream.
- Add a pinch of salt to balance sweetness if desired.
- Best eaten within 2 weeks for freshest flavor.
- Try adding chocolate chips, bananas, or nuts for variations.
- No ice cream maker required—this recipe uses the no-churn method.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 28g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg