Indulging in a creamy, homemade dessert doesn’t get easier or more delightful than with this Decadent No-Churn Biscoff Ice Cream. If you’re a fan of the sweet, caramelized flavors of Biscoff cookies, this recipe will quickly become your go-to summer treat.
Ingredients
Scale:
2 cups heavy cream, preferably chilled
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup Biscoff cookie butter
1 cup crushed Biscoff cookies (about 8-10 cookies)
Extra crushed Biscoff cookies for garnish (optional)
Chocolate shavings or syrup for drizzling (optional)
Instructions
In a large mixing bowl, pour in the heavy cream. Use an electric mixer to whip the cream until stiff peaks form, about 3-5 minutes.
In a separate bowl, combine the sweetened condensed milk, vanilla extract, and Biscoff cookie butter. Whisk until smooth and well blended.
Gently fold the whipped cream into the Biscoff mixture in three parts until fully incorporated.
Add the crushed Biscoff cookies to the mixture and fold gently to combine.
Transfer the mixture to a loaf pan or an airtight container, smoothing the top with a spatula.
Cover with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
Once frozen, scoop the ice cream into bowls or cones and garnish with extra crushed Biscoff cookies or chocolate syrup if desired.
