This creamy no-bake Biscoff Ice Cream is rich, smooth, and packed with caramelized cookie flavor. Made with just a few ingredients, it’s the perfect freezer dessert for effortless indulgence.
Biscoff Ice Cream Recipe
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Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 cup Biscoff cookie butter divided
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped Biscoff cookies divided
Instructions
- Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.
- Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.
- In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer, until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.
- Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with remaining ice cream and melted cookie butter.
- Using a knife, gently swirl the drops of cookie butter into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!
Health Benefits
This ice cream provides quick energy from natural sugars and fats, while dairy contributes calcium for bone support. Its rich texture helps satisfy sweet cravings in smaller portions.
