Easy and Creamy No Churn Biscoff Ice Cream
This easy No-Churn Biscoff Ice Cream is ultra-creamy, rich, and packed with irresistible Biscoff cookie butter spread and crunchy Lotus Biscoff biscuits. With each bite you get a delicious blend of vanilla and Biscoff that will make this irresistible.
Servings: 4 1/2 cup servings
Ingredients
- 14 ounces sweetened condensed milk
- 1 tbsp vanilla bean paste
- 2 cups heavy whipping cream, cold
- ½ cup Biscoff spread, melted and cooled slight
- 5 Biscoff biscuits, chopped roughly
- pinch of salt
Instructions
- Start by roughly chopping the Biscoff biscuits (texture can be a mixture of large and small pieces). Set aside.
- In a microwave safe bowl, melt the Biscoff spread until smooth, set aside to cool slightly.
- In a large bowl, whisk together the sweetened condensed milk, vanilla bean paste, and salt. Set aside.
- Using a stand mixer with the whisk attachment or a handheld mixer, beat the heavy whipping cream until stiff peaks form. Add half of the whipped cream to the bowl with the sweetened condensed milk and whip on low speed until incorporated. Repeat this with the remaining whipped cream.
- Using a freezer safe container, pour half of the ice cream mixture in the container followed by half of the crushed Biscoff cookies and Biscoff spread. Swirl around and repeat with remaining ingredients.
- Allow to freeze for at least 8 hours, preferably up to 24 hours.
- Scoop and enjoy!