Description
A luscious and creamy homemade Biscoff ice cream that combines the rich flavors of Biscoff cookie butter and crunchy chopped Biscoff cookies. This easy no-churn recipe uses sweetened condensed milk and whipped cream to create a velvety texture with swirls of melted cookie butter, perfect for indulgent dessert lovers.
Ingredients
Main Ingredients
- 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 the 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 into a microwave-safe bowl and microwave for about 30 seconds until slightly melted and easier to drizzle. Set this aside for layering.
- Whip cream and fold: Using an electric mixer, beat the heavy whipping cream along with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the condensed milk and cookie butter mixture until just combined, taking care not to deflate the whipped cream. Then, carefully fold in 1 cup of the chopped Biscoff cookies for crunch.
- Layer the ice cream mixture: 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 the melted cookie butter on top. Repeat this layering process two more times, ending with the ice cream layer, and drizzle the remaining melted cookie butter on top.
- Swirl and top: Use a knife to gently swirl the melted cookie butter into the layered ice cream for a marbled effect. Sprinkle the remaining ¼ cup of chopped Biscoff cookies evenly over the top.
- Freeze: Cover the loaf pan tightly with a lid or plastic wrap. Freeze for at least 8 hours or until firm enough to scoop. Serve chilled and enjoy your homemade Biscoff ice cream!
Notes
- For best results, ensure the heavy cream is very cold before whipping to achieve stiff peaks.
- You can substitute Biscoff cookies with speculoos or ginger cookies if unavailable.
- If you want a softer texture, allow the ice cream to sit at room temperature for a few minutes before scooping.
- Use a sharp knife to chop the cookies to prevent crumbling too finely.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
