Description
Biscoff Ice Cream is a creamy, no-churn frozen dessert that captures the irresistible flavor of caramelized Biscoff cookies and cookie butter. It’s rich, smooth, and incredibly easy to make at home—perfect for cookie lovers and ice cream fans alike.
Ingredients
Scale
- 1 can (14 ounces) Sweetened Condensed Milk
- 1 cup Biscoff Cookie Butter, divided
- 2 cups Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Chopped Biscoff Cookies, divided
Instructions
- In a large bowl, whisk together the sweetened condensed milk and 1/2 cup of Biscoff cookie butter until smooth. Set aside.
- Melt the remaining 1/2 cup of Biscoff cookie butter in the microwave for 30 seconds, stir until smooth, and set aside.
- In another bowl, beat the heavy whipping cream and vanilla extract with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the sweetened condensed milk mixture. Do not overmix.
- Fold in 1 cup of chopped Biscoff cookies.
- In a 9×5-inch loaf pan, layer 1/3 of the ice cream mixture, drizzle some melted cookie butter, and repeat until all the mixture is used. Swirl with a knife for a marbled effect.
- Top with the remaining 1/4 cup of chopped cookies.
- Cover and freeze for at least 8 hours or until firm. Scoop and enjoy!
Notes
- For a dairy-free version, use coconut cream and plant-based condensed milk.
- Use gluten-free cookie butter and cookies if needed.
- Add chocolate chips, peanut butter, or fruit for flavor variations.
- Let sit at room temperature for 5 minutes before scooping for easier serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 21g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
Keywords: biscoff ice cream, no-churn ice cream, cookie butter dessert, homemade ice cream, biscoff recipes