No Churn Biscoff Ice Cream
No Churn Biscoff Ice Cream is made with sweet vanilla ice cream and Biscoff spread, with a layer of crumbled Lotus Biscoff cookies in the middle and more crumbled cookies on top.
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 480 kcal | Sugar | 36 g |
| Carbs | 42 g | Cholesterol | 73 mg |
| Protein | 7 g | Sodium | 96 mg |
| Fat | 31 g | Fiber | – |
| Sugar | 36 g | ||
| Cholesterol | 73 mg | ||
| Sodium | 96 mg | ||
| Fiber | – |
Prep Time: 5 min Cook Time: 360 min Total Time: 365 min
Ingredients
2 cups heavy whipping cream
300 ml can sweetened condensed milk (14 oz)
½ cup Biscoff cookie butter
1 tablespoon vanilla
1 pinch salt (optional)
6 Biscoff cookies (crumbled)
Instructions
In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
Add sweetened condensed milk, cookie butter, vanilla, and salt (if using).
Beat on low speed just until combined (or use a spatula to fold it in).
Spread half of the ice cream into a loaf pan or 2-quart baking dish and sprinkle with half of the crumbled cookies. Repeat with the remaining ice cream mixture and cookies.
Freeze until firm.
Allow it to come to room temperature for 15-20 minutes before serving for the best texture.