Biscoff Ice Cream
This Biscoff Ice Cream recipe is made with no churn vanilla ice cream swirled with cookie butter and dotted with crushed Biscoff cookies!
Servings 12
Calories 432kcal
Equipment
Ingredients
- 1 pint heavy whipping cream
- 14 oz sweetened condensed milk
- 1/2 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 3/4 cup Biscoff cookie crumbles divided
Instructions
- Whip the pint of heavy whipping cream until stiff peaks form.
- Fold the sweetened condensed milk, 1/2 cup Biscoff cookie crumbles, and the vanilla into whipped cream.
- Pour into a loaf pan.
- Top with cookie butter and swirl with a knife.
- Sprinkle with the remaining cookie crumbles.
- Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.
Video
Notes
One: Biscoff Ice Cream Sandwich
Squish small scoops of ice cream between Lotus Biscoff cookies.Two: Biscoff Milkshake
Blend 1/2 cup of whole milk and two cups of Biscoff cookie butter ice cream until smooth.Three: Biscoff Ice Cream Bars
Place Biscoff cookies in a single layer in a 9-inch foil-lined pan. Top with two cups of Biscoff ice cream and another layer of cookies. Cover, freeze until hardened, and cut into bars.Four: Storage
Store in an airtight container in the freezer for 2-4 weeks.Nutrition
Serving: 1/12 | Calories: 432kcal | Carbohydrates: 57g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 115mg | Fiber: 2g | Sugar: 44g
