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Cookie Butter Ice Cream

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This creamy no-churn Cookie Butter Ice Cream is packed with rich cookie butter flavor and crunchy Biscoff cookie pieces. An easy frozen dessert that comes together with just a few ingredients and no ice cream maker required.

Ingredients

  • ¾ cup cookie butter
  • 1 (14 oz) 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

Instructions

  1. In a large bowl, mix together the cookie butter and sweetened condensed milk until fully combined. Set aside.
  2. In a separate large mixing bowl, beat the heavy whipping cream with a handheld mixer until stiff peaks form.
  3. Using a rubber spatula, gently fold the whipped cream into the cookie butter mixture until fully combined.
  4. Fold in the chopped Biscoff cookie bits.
  5. Pour the mixture evenly into a loaf pan or freezer-safe container.
  6. Drizzle the melted cookie butter over the top and gently swirl it into the mixture using a knife.
  7. Top with the remaining chopped Biscoff cookie bits.
  8. Freeze for at least 4 hours or overnight until fully solid.

Notes

  • For best texture, let the ice cream sit at room temperature for 5 minutes before scooping.
  • Store tightly covered in the freezer for up to 2 weeks.
  • You can substitute speculoos cookies for Biscoff cookies if needed.
  • Use a chilled mixing bowl for whipping cream faster and achieving better volume.

Nutrition

Find it online: https://yumfamilyrecipes.com/cookie-butter-ice-cream/