No-Churn Biscoff Ice Cream With a Cookie Butter Swirl
This Biscoff cookie ice cream needs no ice cream maker. Whip 2 cups of cold cream, fold it into a can of sweetened condensed milk, add crushed Biscoff cookies and swirl in warm cookie butter. After at least 6 hours in the freezer it scoops like regular ice cream and serves 8.
Quick answer
Whip 2 cups cold heavy cream to stiff peaks. Whisk a 14-oz can of sweetened condensed milk with vanilla bean powder and a pinch of salt, then fold in the whipped cream. Fold in 3/4 cup crushed Biscoff cookies (about 10). Layer half in a loaf pan, drizzle with half of 1/2 cup warmed cookie butter and swirl; repeat. Cover and freeze at least 6 hours. Total 6 hours 20 minutes.
Biscoff Cookie Ice Cream
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Biscoff Cookie Ice Cream Ingredients
- 2 cups (480 ml) heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1/2 tsp vanilla bean powder (optional)
- Pinch of salt
- 3/4 cup crushed Biscoff cookies (about 10 cookies, 78 g)
- 1/2 cup (120 g) Biscoff cookie butter, warmed until pourable
- Extra crushed cookies for the top (optional)
How to Make Biscoff Cookie Ice Cream
- Chill a large bowl and the beaters for 10 minutes. Whip the cold heavy cream to stiff peaks.
- In another large bowl, whisk the sweetened condensed milk, vanilla bean powder and salt.
- Fold one-third of the whipped cream into the condensed milk to lighten it, then gently fold in the rest until no streaks remain.
- Fold in the crushed Biscoff cookies.
- Spread half the mixture in a 9×5-inch loaf pan or freezer container. Drizzle with half of the warm cookie butter and swirl with a knife.
- Add the rest of the mixture, drizzle with the remaining cookie butter and swirl again. Sprinkle extra crushed cookies on top if you like.
- Cover tightly and freeze for at least 6 hours, or overnight, until firm enough to scoop.
Nutrition Facts
Per serving (about 3/4 cup, 1 of 8) (estimated)
- Calories: 490
- Total fat: 33 g
- Saturated fat: 18 g
- Cholesterol: 85 mg
- Sodium: 170 mg
- Carbohydrates: 44 g
- Fiber: 0 g
- Sugar: 38 g
- Protein: 6 g
Estimated from USDA FoodData Central SR Legacy values for heavy cream (FDC 170859), sweetened condensed milk (FDC 171275) and salt, and USDA Branded Foods label values for Biscoff cookies (FDC 1984148, 7.75 g per cookie) and cookie butter (FDC 2675218). The optional vanilla bean powder and extra topping cookies are not included.
How No-Churn Biscoff Ice Cream Works
An ice cream maker stirs air into the base while it freezes. In a no-churn Biscoff ice cream, whipped cream supplies that air instead. Sweetened condensed milk is about 54% sugar and has little water, so it keeps the ice cream soft and stops large ice crystals from forming. Folding gently keeps the air in, which is what makes it scoopable.
Biscoff Cookie Ice Cream Ingredients Explained
| Ingredient | Job | Swap |
|---|---|---|
| Heavy cream (2 cups) | Air and richness | Must be heavy cream; light cream will not whip stiff |
| Sweetened condensed milk (14 oz) | Sweetness and soft texture | No swap; it is what makes it no-churn |
| Biscoff cookies (about 10) | Crunch and spice | Any spiced shortbread or graham crackers |
| Cookie butter (1/2 cup) | The swirl | Smooth or crunchy cookie butter |
Tips for the Best Biscoff Ice Cream
- Cold cream whips faster and holds stiffer peaks.
- Fold, do not stir. Stirring knocks out the air and the ice cream sets dense and icy.
- Warm the cookie butter only until pourable, about 15 to 20 seconds in the microwave. Very hot spread melts the whipped cream.
- Crush the cookies in pieces, not to powder, so you get crunchy bits.
How Long Does Biscoff Cookie Ice Cream Take to Freeze?
Give it at least 6 hours. After 3 to 4 hours it is soft-serve texture; overnight it is firm and easy to scoop into neat balls. A metal loaf pan freezes faster than glass or plastic.
Biscoff Ice Cream Variations
- Cookie butter cheesecake: beat 4 oz softened cream cheese into the condensed milk.
- Coffee Biscoff: dissolve 1 tbsp instant coffee in the condensed milk.
- Chocolate swirl: drizzle 1/4 cup warm chocolate hazelnut spread along with the cookie butter.
- Popsicles: spoon into molds and freeze 6 hours.
Biscoff Cookie Ice Cream Nutrition
A 3/4-cup serving has about 490 calories and 38 g sugar. It is a rich dessert: most of the calories come from the heavy cream, condensed milk and cookie butter. Smaller 1/2-cup scoops have about 330 calories.
How to Store Biscoff Cookie Ice Cream
Keep the Biscoff cookie ice cream tightly covered in the coldest part of the freezer with parchment pressed on the surface. It is best within 2 weeks; after that the cookies soften and ice crystals form. Let it sit for 5 minutes before scooping.
Biscoff Cookie Ice Cream FAQ
Do I need an ice cream maker for Biscoff ice cream?
No. This is a no-churn Biscoff ice cream; the whipped cream and condensed milk do the work.
Why is my no-churn ice cream icy?
The cream was under-whipped or over-mixed when folding. Whip to stiff peaks and fold gently.
Can I use homemade cookie butter?
Yes, as long as it is smooth and pourable when warm.
How many Biscoff cookies are in 3/4 cup crushed?
About 10 cookies, or 78 g.
Can I make Biscoff cookie ice cream dairy-free?
Use whipped coconut cream and sweetened condensed coconut milk. The flavor will have a coconut note.
Sources
Featured photo: Unsplash
