Biscoff Ice Cream
If you love cookie butter, this no-churn Biscoff ice cream recipe is for you! It has a sweet cream base and is LOADED with smooth cookie butter swirls and crushed speculoos cookie pieces. The hardest part of making it is waiting for it to freeze!
Servings: 10 servings
Calories: 399kcal
Equipment
- Measuring cups and spoons or digital kitchen scale
- Stand mixer with whisk attachment
- Spoon
- Insulated ice cream container(s) with lids optional
Ingredients
- 12 Lotus Biscoff cookies
- 2 cups 35% whipping cream
- 10 ounces sweetened condensed milk
- ¼ teaspoon salt
- ½ cup Lotus Biscoff cookie butter
Instructions
- Start by breaking the cookies into bite-sized pieces with your hands. Set aside.
- Pour the whipping cream into the bowl of a stand mixer. Use the whisk attachment on medium-high speed to whip the cream to medium-stiff peaks.
- Add the sweetened condensed milk and salt to the bowl. Turn the mixer to high speed and whip until the condensed milk is just mixed in.
- Stop the mixer and remove the bowl. Spoon a layer of whipped cream batter into an insulated ice cream tub. Scatter cookie pieces over the cream base layer. Use a small spoon to lay and stretch small spoonfuls of cookie butter randomly over top of the whipped cream base. It will be a bit messy! Repeat the process, layering the whipped cream base, crushed cookies, and then the cookie butter until all are gone.
- Cover the tub tightly and store in the freezer for 8 hours, or overnight, before scooping and serving.
Notes
- To check if the cream is whipped to medium peaks, stop the mixer and remove the whisk attachment with whipped cream on it. Turn the whisk upside down. Medium peaks will almost stand straight up without flopping over.
- Insulated ice cream tubs can sometimes be found at stores like Marshalls or Homesense. They are also easily available online.
- In Canada, Biscoff cookie butter can be found at Walmart in the peanut butter aisle, but you can also order it from Amazon.
- Allow the ice cream to soften at room temperature for 5 to 10 minutes before scooping for easier serving.
Storage
- Store the ice cream in an airtight, insulated container to prevent ice crystals from forming and to maintain the creamy texture. Biscoff ice cream can be kept in the freezer for up to one month.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 31g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 150mg | Potassium: 164mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 0.5mg