Biscoff Ice Cream
Enjoy homemade Biscoff Ice Cream, a rich and creamy no-churn dessert made with Biscoff cookie butter, whipped cream, sweetened condensed milk, and crunchy Biscoff biscuits. This easy frozen treat has a delicious caramelized flavor and requires no ice cream machine. Perfect for warm days and special occasions!
Ingredients
- 2 cups 480 ml heavy whipping cream, cold
- 1 can 397 g sweetened condensed milk
- ½ cup 120 g Biscoff cookie butter
- 1 tsp vanilla extract
- 10 –12 Biscoff biscuits crushed
- ¼ cup 60 g melted Biscoff cookie butter (for topping)
- 3 –4 extra Biscoff biscuits crushed (for garnish)
Instructions
- Whip the Cream: Pour the cold heavy whipping cream into a large mixing bowl. Beat with an electric mixer until stiff peaks form.
- Prepare the Mixture: In a separate bowl, combine the sweetened condensed milk, Biscoff cookie butter, and vanilla extract. Mix until smooth and creamy.
- Combine: Gently fold the whipped cream into the Biscoff mixture using a spatula until everything is well combined.
- Add Biscuits: Fold in the crushed Biscoff biscuits, distributing them evenly throughout the mixture.
- Transfer to Container: Pour the ice cream mixture into a freezer-safe container and spread it evenly.
- Add Topping: Drizzle the melted Biscoff cookie butter over the top and sprinkle with extra crushed Biscoff biscuits.
- Freeze: Cover the container and freeze for at least 6–8 hours, or preferably overnight, until firm.
- Serve: Remove the ice cream from the freezer and let it sit at room temperature for 3–5 minutes before scooping. Serve with extra crushed Biscoff biscuits if desired.