Cookie Butter Ice Cream With Biscoff Cookies
This no churn cookie butter ice cream recipe is a treat for anytime of year. But it's just as special during the holidays. With layers of crumbled Biscoff cookies giving each spoonful a crunchy bite.
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Equipment
- 1 Stand mixer or electric hand mixer
Ingredients
- 2 cups heavy whipping cream
- 1 ½ teaspoons vanilla extract
- ½ teaspoon maple syrup
- ½ cup cookie butter melted
- ¾ teaspoon sea salt
- 10 Biscoff cookies crushed
Instructions
- In a stand mixer bowl fitted with a whisk attachment, whip the Heavy Cream until medium stiff peaks form. You can also use an electric hand mixer to do this.
- In a microwave-safe bowl, add the cookie butter spread and microwave for 25-30 seconds, mix with a spoon and set the bowl aside.
- In a separate bowl combine the Sweetened Condensed Milk, melted cookie butter, vanilla, maple syrup, and sea salt. Whisk until combined.
- Pour the cookie butter mixture into the whipped cream and use a silicone spatula to fold the ingredients together without deflating the cream.
- Transfer the ice cream to a freezer safe container and store it in the freezer for at least 8 hours. Before serving, I recommend leaving it on the counter for 15 minutes to soften before scooping! Place Biscoff cookies in a Ziplock bag and crush them with a rolling pin. Sprinkle crushed Biscoff cookies over each scoop and enjoy!
Notes
- Yields 1 quart of ice cream.
Servings: 6
Calories: 403kcal