No Churn Biscoff Ice Cream
What if you could make creamy, dreamy ice cream without an ice cream maker? This No Churn Biscoff Ice Cream is the answer to your dessert dreams. With just a handful of ingredients and minimal effort, you can create a rich, velvety treat that rivals any store-bought version.
Ingredients
- 2 cups heavy whipping cream (cold) Heavy cream must be cold for proper whipping. Chill your bowl and beaters beforehand for best results.
- 1 can (14 oz) sweetened condensed milk Sweetened condensed milk adds sweetness and creaminess without granulated sugar.
- 1 tsp vanilla extract
- 1 cup Biscoff cookie butter If Biscoff cookie butter isn’t available, substitute with any smooth nut butter or caramel sauce for a different twist.
- 10-12 Biscoff cookies, crushed For a gluten-free version, use gluten-free Biscoff-style cookies.
- Extra cookie butter for drizzle
Instructions
- In a large bowl, whip the cold heavy cream until stiff peaks form. This ensures a light, airy texture.
- In another bowl, mix the sweetened condensed milk with Biscoff cookie butter until smooth.
- Add vanilla extract for a subtle depth of flavor.
- Gently fold the whipped cream into the Biscoff mixture to maintain volume.
- Stir in crushed Biscoff cookies for added crunch.
- Pour the mixture into a loaf pan or freezer-safe dish.
- Drizzle extra cookie butter on top and swirl with a spoon for a marbled effect.
- Sprinkle more crushed cookies over the top for extra texture.
- Freeze for 6-8 hours or overnight until firm.
- Let sit at room temperature for 5 minutes before scooping for a creamier consistency.
Notes
Store your No Churn Biscoff Ice Cream covered in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for a few minutes before scooping. If storing leftovers, press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.