Homemade Biscoff Ice Cream is a creamy vanilla ice cream with Biscoff cookie pieces and swirls of cookie butter through out. It is out of this world delicious!
I have the most amazing homemade ice cream recipe to share with you today. We are huge ice cream lovers here at the Lofthouse. I won’t admit how many times we enjoy ice cream during the summer months. 😄
This Homemade Biscoff Ice Cream recipe has been a staple in our home the last year. The best thing about it is that it does not require any ice cream machine. You can make this all by hand in less than 15 minutes!
When I saw Biscoff cookie butter in the stores several years ago I knew it was going to be a dangerous thing to have in my house. A spread made from those delicious Biscoff cookies!? How could it not be amazing!?
After one bite I was officially hooked. And when I realized how delicious it is in ice cream the rest is history. We are obsessed. This is our go-to ice cream recipe we make now.
BISCOFF COOKIE BUTTER
If you are not familiar with Biscoff cookie butter, it is a sweet and creamy spread made with Biscoff cookies. It is so dreamy and delicious. You can buy it in almost any grocery store by the peanut butter.
BISCOFF COOKIES
Biscoff cookies are also sold in most grocery stores. You’ll find them down the cookie aisle. If you can’t find them at your grocery store, they’re available online as well.
MORE ICE CREAM RECIPES YOU MAY LIKE:
Easy Strawberry Cheesecake Ice Cream (no machine required)
No Churn Oreo Fudge Ice Cream
“Fried” Ice Cream Dessert
Easy Biscoff Ice Cream
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 cup Biscoff cookie butter divided
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped Biscoff cookies divided
Instructions
- Add the sweetened condensed milk and 1/2 cup of the Biscoff cookie butter to a large bowl. Whisk until smooth and combined, set aside.
- Place the remaining Biscoff cookie butter in a microwave-safe bowl. Microwave for 30 seconds or until slightly melted. Set aside.
- In a large bowl, beat the heavy whipping cream and vanilla extract with an electric mixer, until stiff peaks form. Fold this whipped cream into the sweetened condensed milk/cookie butter mixture until just combined. Gently fold in 1 cup of chopped Biscoff cookies.
- Using a 9×5-inch loaf pan, pour 1/3 of the ice cream mixture into the pan. Spread out evenly. Add a couple drops of the melted cookie butter over the top. Top with another 1/3 of the ice cream, spreading out evenly. Add a few more drops of melted cookie butter over that ice cream and repeat with remaining ice cream and melted cookie butter.
- Using a knife, gently swirl the drops of cookie butter into the ice cream. Sprinkle the very top with the remaining 1/4 cup chopped cookies. Cover the pan with a lid or with plastic wrap. Place in the freezer for at least 8 hours. Serve and enjoy!