This rich and creamy Biscoff butter ice cream is made without an ice cream maker. It’s layered with Biscoff spread and Biscoff cookie crumbles.
- 600g (2 ½ cups) heavy whipping cream
- 1 can (14oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 300g (1 ½ cups) Biscoff cookie butter, divided
- 80g Biscoff cookies, broken up (around 10 cookies)
- In a bowl of a stand mixer fitted with a whisk attachment or a large bowl and an electric mixer, add the heavy whipping cream.
- Whisk on low, slowly to avoid splattering. Slowly increase the mixing speed to medium-high and whisk until stiff peaks form. Take care not to over-mix it.
- Pour in the condensed milk and vanilla extract and whip on low speed to combine.
- Place 200g (1 cup) of cookie butter in a microwave-safe bowl and warm it for only around 20-30 seconds until it’s partly melted and only slightly warm. Stir it to combine it all into a runny liquid. Ensure it’s not too warm before adding it to the cream base.
- Pour the mixture into the ice cream base and whip on low-medium speed until it’s combined.
- Melt the remaining ½ cup of cookie butter and let it cool so it’s not too warm.
- Spoon half the ice cream into a 9×5 loaf pan and spread it out. Drizzle with half the cookie butter. Sprinkle with half the cookie pieces.
- Top with the remaining ice cream base, and drizzle again with the rest of the cookie butter. You can run a skewer through the cookie butter on top to create some swirls if you like. Sprinkle with more cookie pieces.
- Cover the ice cream tightly and freeze it for at least 7 hours before serving. Let the ice cream come to room temperature for 5 minutes before scooping with an ice cream scoop.