Creamy and luscious Biscoff ice cream loaded with buttery Biscoff chunks, milk chocolate chunks and cookie butter swirl. So easy to make with no ice cream machine needed! Our new Summertime favorite treat!
We love all things Biscoff! Biscoff cookies are probably one of our favorite cookies, we always have some on hand and usually make a biscoff crust as our cheesecake base. These cookies are truly addicting!
If you saw this ice cream on display at your local ice cream shop you guys would die! This flavor with the amount of cookies and chocolate chunks we loaded into it would knock all the other flavors out of the park.
No-Churn Ice Cream
Making ice cream typically requires an ice cream machine; however, this No-churn version means you don’t need an ice cream machine to make ice cream and you don’t start with the traditional egg custard base. The secret here is using heavy whipping cream and sweetened condensed milk as our base which we are whipping using a hand mixer and the result is a super creamy ice cream base.
You can store this homemade ice cream in the freezer for up to one month. Make sure it is kept in a tightly sealed container to keep it from getting freezer burnt.
For best results, once your ice cream has frozen and is ready to serve, make sure to let it sit out for a few minutes before scooping. Don’t forget to top off your scoops with extra Biscoff cookie crumbs!
NO CHURN BISCOFF ICE CREAM
Creamyand luscious Biscoff ice cream loaded with buttery Biscoff chunks, milk chocolatechunks and cookie butter swirl. So easy to make with no ice cream machineneeded! Our new Summertime favorite treat!
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 1/3 cup Biscoff spread or cookie butter
- 1 tsp vanilla extract
- 50 grams milk chocolate chopped into chunks
- 1 ½ cups Biscoff cookies
- ½ cup butter melted
- Biscoff cookies
- Milk chocolate chunks
- Crushed Biscoff cookies
1. Pre heat oven to 350 degrees
2. Line a 9 inch pan with parchment paper and spray with cooking spray
3. Place cookies in a food processor and process until finely ground. In a medium bowl, mix the cookie crumbs with melted butter until crumbs are evenly moistened. Press mixture into the bottom of your pan, using the back of a measuring cup, press down to form an even layer, about 1 inch thick. You will have some left over cookie crumbs, save those as extra toppings. Bake the crust for 8 mins and then freeze for up to 1 hour.
4. In a large bowl, combine the heavy whipping cream, condensed milk and vanilla extract. Using an electric mixer, whisk on low speed for 30 seconds. Once the cream starts to thicken, turn the setting to medium high and whisk until the mixture turns even thicker then turn the setting to high and keep whisking for about 2 minutes until you get stiff peaks or resembles whipped cream.
5. Melt the Biscoff spread or cookie butter for 20 seconds in the microwave.
6. Remove the Biscoff crust from the freezer and chop the crust into chunks. Add the chunks to the ice cream mixture along with milk chocolate chunks and 2 tbsp of melted Biscoff spread and gently fold to evenly mix. (Add as much or as little of the Biscoff and chocolate chunks as you like)
7. Take about one third or your ice cream mixture and spread it out into the bottom of your loaf tin. Next take some of your melted Biscoff spread and pour it over the ice cream (Not to much, its quite sweet) We like to use a tooth pick and swirl the spread into the ice cream mixture. Next top it with more Biscoff cookie chunks and chocolate chunks.
8. Add another layer of ice cream and finish with extra Biscoff chunks and chocolate chunks.
9. Cover with clingfilm and freeze for 4-6 hours until ice cream sets.
10. To serve, let the ice cream sit out for a few minutes before scooping and top with remaining cookie crumbs and extra chocolate chunks.