No Churn Biscoff Ice Cream

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings: servings

Calories: 480cal

Author: Ashley Fehr

No Churn Biscoff Ice Cream is made with sweet vanilla ice cream and Biscoff spread, with a layer of crumbled Lotus Biscoff cookies in the middle and more crumbled cookies on top.

Print Recipe

Ingredients

2 cups heavy whipping cream
300 ml can sweetened condensed milk (14 oz)
½ cup Biscoff cookie butter
1 tablespoon vanilla
1 pinch salt (optional)
6 Biscoff cookies (crumbled)

Instructions

In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
Add sweetened condensed milk, cookie butter, vanilla, and salt (if using).
Beat on low speed just until combined (or use a spatula to fold it in).
Spread half of the ice cream into a loaf pan or 2-quart baking dish and sprinkle with half of the crumbled cookies. Repeat with the remaining ice cream mixture and cookies.
Freeze until firm.
Allow it to come to room temperature for 15-20 minutes before serving for the best texture.

Video

Notes

Ingredients and Substitutions:

Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won't incorporate as much air and will be heavy and icy.
Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It's important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
Cookie butter: you can't make cookie butter ice cream without cookie butter! However, you can swap this for peanut butter or Nutella for an interesting twist.
Vanilla: this is a must for vanilla ice cream but you can swap it with any extract you like.
Salt: a little salt helps to cut through the sweetness. You can omit it if you prefer.
Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt so that your ice cream is not icy.

Storage

Freeze: This homemade Biscoff ice cream needs to be stored in the freezer and can keep well for up to 2 months. Let it sit at room temperature for about 10 minutes before serving it. Remember to use a freezer-safe container to make it. If you've used a loaf pan or dish for your ice cream, you can cover it tightly in plastic wrap and store it in the freezer.

Nutrition