Biscoff Ice Cream

Cool, creamy Biscoff Cookie ice cream is swirled with Biscoff spread for an out-of-this-world homemade treat - no churning required.

Cook Time1

Freezing Time6

Total Time7

Course: dessert

Cuisine: american

Keyword: Biscoff cookie butter ice cream, Biscoff cookie ice cream, Biscoff ice cream recipe, biscoff recipe ideas, butter cookie ice cream, cookie butter ice cream, cookie butter ice cream recipe

Servings:

Calories: 670kcal

Equipment

Ingredients

3 cups whipping cream
1 cup roughly crushed Biscoff cookies plus extra for garnish
1 can condensed milk
¾ cup Biscoff spread or classic cookie butter
½ tsp pure vanilla extract

Instructions

Place 2 cups of whipping cream and crushed Biscoff cookies into a small pot and bring to a simmer.
Remove from the heat and allow to come to room temperature. This process will infuse the cookie flavor into the cream.
Strain the cream through a cheese cloth to remove any pieces of cookies. The cream will be VERY thick at this point, but don't worry! If you find that it is too thick to be strained, add the additional 1 cup of whipping cream at this point to thin it out before straining. If strained without the additional cream, return the strained cream to your measuring cup and top up with enough cream to bring the volume back up to 2 cups of cream.
Pour 2 cups of this Biscoff cream into a large bowl, add the vanilla extract and beat with an electric mixer until stiff peaks form. If you’re having trouble getting the cream to whip, pop it into the fridge to chill slightly. Cold cream whips up much easier!
Pour the condensed milk into a medium-sized bowl. Add a couple dollops of the whipped Biscoff cream and mix well. Then add this mixture to the larger bowl of cream and gently fold to combine. This will make it easier for the condensed milk and cream to blend together without removing any air that has been whipped into the cream.
Pour the mixture into an ice cream container a couple spoonfuls at a time, drizzling the Biscoff spread between the dollops. If the spread feels too thick, you can microwave it for about 20 seconds for it to soften up. Use a butterknife to swirl the mixture a couple times to create a ribbon of Biscoff spread throughout the ice cream.
Drizzle any remaining spread onto the surface and garnish with some extra crushed Biscoff cookies. Seal and freeze for 6-8 hours, or until firm. Enjoy!

Nutrition