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biscoff ice cream

Homemade Biscoff Ice Cream

Linda Appiah
Thisno-churn homemade Biscoff ice cream is delicious, creamy and the perfect frozendessert for summer. This homemade ice cream is an easy way to make an ice creamthat does not require an ice cream maker
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
freezing time 5 hours
Total Time 5 hours 10 minutes
Course Dessert, Frozen Dessert
Cuisine American, English
Servings 12 people
Calories 340 kcal

Equipment

Ingredients
  

  • 14- ounce sweetened condensed milk
  • 2 cups heavy whipping cream
  • ½ cup cookies spread (biscoff)
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff cookies (chopped)

Instructions
 

  • Gather all the ingredients ready to use. If you are using a baking pan then place a 9 x5 inch loaf pan into the freezer before you start mixing.
  • In a medium bowl, combine the sweetened condensed milk with melted Biscoff cookie butter and vanilla extract. Stir until well combined.
  • In the bowl of a stand mixer or in a large mixing bowl with an electric mixer, mix the cold heavy cream until it forms stiff peaks. Then add 1 cup of the whipped cream to the sweetened condensed milk mixture and stir gently until well mixed.
  • Pour the sweetened condensed milk mixture into the remaining whipped cream and use a spatula to mix gently until a uniform look is achieved. If you want a marbled look, you can stop mixing when you achieve that. Pour the ice cream into a homemade ice cream container or the chilled loaf pan and spread it evenly. Cover the pan with plastic wrap or cling film and place the ice cream into the freezer to freeze for about 2 hours.
  • After two hours of chilling, bring the ice cream out and add pieces of the Biscoff cookies into the ice cream. Swirl to distribute the cookies evenly and sprinkle some on top as well. Return the ice cream to the freezer and freeze it for about three hours.
  • Remove the ice cream from the freezer and allow it to stand for about 10 minutes to soften slightly before serving. After 10 minutes, the ice cream can be scooped into dessert bowls or ice cream cones and garnished with melted Biscoff butter cookies.

Notes

Storage and Freezing Instructions
Prepare the ice cream and pour it into a bread loaf pan that needs no greasing or other homemade ice cream containers. Freeze the Biscoff ice cream for up to one month in the freezer.
Allow the ice cream to thaw slightly before serving.

Nutrition

Serving: 1scoopCalories: 340kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 105mgPotassium: 193mgFiber: 1gSugar: 24gVitamin A: 672IUVitamin C: 1mgCalcium: 127mgIron: 1mg
Keyword biscoff dessert, biscoff ice cream, ice cream, no churn ice cream
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