Biscoff Ice Cream
This ultra-creamy, no-churn Biscoff ice cream is a spiced dessert dream, loaded with swirls of cookie butter and chunks of crushed Biscoff biscuits for an indulgent frozen treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 8 Biscoff cookies, crushed (plus more for topping)
Instructions
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, mix sweetened condensed milk, Biscoff spread, and vanilla extract until smooth.
- Gently fold the Biscoff mixture into the whipped cream until fully combined and fluffy.
- Stir in crushed Biscoff cookies, reserving a few pieces for topping.
- Pour the mixture into a loaf pan or airtight container.
- Sprinkle remaining cookie pieces on top and swirl lightly for texture.
- Freeze for at least 6 hours, or overnight, until firm.
- Scoop and serve directly from the freezer for a creamy, decadent treat.
Notes
- Use cold cream for faster whipping and better texture.
- Swirl extra Biscoff spread through the top for added flavor ribbons.
- Store covered in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 24g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://yumfoodusa.com/biscoff-ice-cream/