Description
This Easy Biscoff Ice Cream combines creamy sweetened condensed milk and whipped cream with the rich, spiced flavor of Biscoff cookie butter and crunchy chopped Biscoff cookies. No ice cream maker required—just mix, layer, swirl, and freeze for a decadent homemade dessert that’s perfect for Biscoff lovers.
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
Mix-ins and Topping
- 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 1/2 cup of Biscoff cookie butter until smooth and fully combined. Set aside while you prepare the other components.
- Microwave Remaining Cookie Butter: Place the remaining 1/2 cup of Biscoff cookie butter in a microwave-safe bowl. Microwave for about 30 seconds until it is slightly melted and pourable. Set this aside for layering later.
- Whip Cream and Fold Mixtures: In a separate large bowl, use an electric mixer to beat the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk and cookie butter mixture until just combined. Then fold in 1 cup of chopped Biscoff cookies to add crunch throughout the ice cream.
- Layer Ice Cream Mixture and Cookie Butter: Using a 9×5-inch loaf pan, pour one-third of the ice cream mixture into the pan and spread it evenly. Drip a few drops of the melted cookie butter over the top. Repeat layering with another third of the ice cream, adding more drizzled cookie butter, and finish with the final third of the ice cream and cookie butter.
- Swirl and Sprinkle Topping: Use a knife to gently swirl the layers of melted cookie butter into the ice cream for a marbled effect. Sprinkle the remaining 1/4 cup chopped Biscoff cookies evenly on top. Cover the pan tightly with a lid or plastic wrap.
- Freeze: Place the pan in the freezer for at least 8 hours to allow the ice cream to fully set. Once frozen, scoop out and enjoy your rich, creamy, and crunchy Biscoff ice cream!
Notes
- Use full-fat heavy whipping cream for the best texture and creaminess.
- Be careful not to overmix the whipped cream when folding; fold gently to keep the mixture airy.
- The melted cookie butter layer creates delicious swirls—don’t skip this step to maximize flavor and texture.
- Allow the ice cream to freeze completely for at least 8 hours or overnight for optimal firmness.
- Store leftovers covered in the freezer for up to 2 weeks.
