Why You’ll Love This Recipe
- No ice cream machine required
- Ultra creamy and smooth texture
- Loaded with crunchy Biscoff cookie pieces
- Perfect balance of sweet and spiced flavors
- Easy make-ahead dessert for parties and gatherings
- Simple ingredients with impressive results
- Great for summer treats or holiday desserts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup cookie butter
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 8 Biscoff cookies, chopped into small bits
- 2 tablespoons cookie butter, melted
- 2 Biscoff cookies, chopped into small bits for topping
Directions
- In a large mixing bowl, combine the cookie butter and sweetened condensed milk until smooth and fully blended. Set aside.
- In another large bowl, beat the heavy whipping cream with a handheld mixer until stiff peaks form.
- Using a rubber spatula, gently fold the whipped cream into the cookie butter mixture until fully combined and smooth.
- Fold in the chopped Biscoff cookie pieces evenly throughout the mixture.
- Pour the ice cream mixture into a loaf pan or freezer-safe container.
- Drizzle the melted cookie butter over the top and use a knife to gently swirl it into the ice cream.
- Sprinkle the remaining chopped Biscoff cookies on top.
- Freeze for at least 4 hours or overnight until fully firm and scoopable.
Servings and timing
- Servings: 12 servings
- Prep Time: 20 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Add caramel drizzle for extra richness.
- Mix in white chocolate chips for added sweetness.
- Use chocolate sandwich cookies instead of Biscoff for a different flavor twist.
- Swirl in Nutella or peanut butter for a layered dessert.
- Add a pinch of cinnamon for a warmer spice flavor.
- Turn it into ice cream sandwiches using graham crackers or cookies.
Storage/Reheating
Store the ice cream tightly covered in a freezer-safe container for up to 2 weeks. For the best texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Avoid repeated thawing and refreezing, as it may create ice crystals.
This dessert does not require reheating.
FAQs
Can I make this ice cream without an ice cream machine?
Yes, this is a no-churn ice cream recipe, so no machine is needed.
What is cookie butter?
Cookie butter is a creamy spread made from spiced cookies, commonly Biscoff cookies.
Can I use homemade whipped cream?
Yes, freshly whipped heavy cream works perfectly in this recipe.
How long does homemade ice cream last in the freezer?
It stays fresh for about 2 weeks when stored properly in an airtight container.
Can I use Cool Whip instead of heavy cream?
Yes, you can substitute whipped topping, though the texture and flavor may be slightly different.
Why is my ice cream icy instead of creamy?
Ice crystals can form if the mixture is not covered tightly or if it thaws and refreezes multiple times.
Can I add other mix-ins?
Absolutely. Chocolate chips, nuts, caramel, or crushed cookies all work well.
Is Biscoff the same as cookie butter?
Biscoff is the brand of cookie, while cookie butter is the spread made from those cookies.
Can I make this recipe dairy-free?
You can try using dairy-free whipped topping and sweetened condensed coconut milk alternatives.
How do I get perfect scoops?
Let the ice cream soften at room temperature for a few minutes before scooping.
Conclusion
Cookie Butter Ice Cream is an easy homemade dessert that delivers creamy texture and irresistible spiced cookie flavor without any complicated steps. Whether you serve it at summer gatherings, family movie nights, or holiday celebrations, this no-churn treat is guaranteed to become a favorite. With crunchy Biscoff pieces and swirls of cookie butter in every bite, it’s a dessert worth making again and again.