Description
This no-churn Biscoff Ice Cream is a creamy, dreamy dessert loaded with caramelized cookie butter and crunchy Biscoff cookie pieces. Made without an ice cream maker, it’s an easy and indulgent treat perfect for Biscoff lovers.
Ingredients
- 240 g Lotus Biscoff cookie butter (smooth), divided in half
- 395 g sweetened condensed milk
- 2 teaspoons vanilla extract
- 500 ml thickened cream (heavy cream)
- 5–6 Lotus Biscoff cookies, crumbled
Instructions
- Place half of the Biscoff spread in a microwave-safe bowl and heat for 15 seconds. Stir and set aside.
- In a large bowl, whisk together the remaining Biscoff spread, sweetened condensed milk, and vanilla extract until smooth.
- In a separate bowl, whip the thickened cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff mixture until fully combined and smooth.
- Spoon half of the mixture into a loaf pan (approx. 22 x 13 x 7 cm).
- Drizzle half of the warmed Biscoff spread and sprinkle half of the crushed cookies over the layer. Swirl gently with a knife or skewer.
- Repeat with the remaining ice cream mixture, warmed Biscoff, and crushed cookies. Swirl again.
- Cover with plastic wrap or a lid and freeze for at least 8 hours, or until set.
Notes
- Use crunchy Biscoff spread for added texture if desired.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Store tightly covered to prevent ice crystals.
- Pairs well with brownies, pancakes, or warm desserts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 125 ml)
- Calories: 390
- Sugar: 28g
- Sodium: 130mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg
