If you love cookie butter then this no churn Biscoff ice cream recipe is for you! It's got a sweet cream base and is just LOADED with smooth cookie butter swirls and crushed speculoos cookie pieces. The hardest part of making it is waiting for it to freeze!
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 whipping cream is whipped to medium peaks, stop the mixer, and remove the whisk attachment with some 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, or online.
Here in Canada, I have found Biscoff cookie butter at WalMart but you can also order it from Amazon.