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5
from 1 vote
No Churn Biscoff Ice Cream
This easy no churn Biscoff ice cream is nothing short of spectacular. It's made of fluffy whipped cream and crunchy Biscoff cookie crumbs folded into a rich mixture of cookie spread, sweetened condensed milk, and vanilla.
Prep Time
15
minutes
mins
Chill Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Servings:
12
Author:
Julie Chiou
Equipment
Ice cream maker
Ingredients
1/2
1x
2x
3x
2 ½
cups
(
592
ml
)
heavy cream
chilled
14
ounce
(
397
g
)
can of sweetened condensed milk
1
cup
(
237
g
)
Biscoff cookie spread
1
teaspoon
vanilla extract
1 ¼
cup
(
296
g
)
crushed Biscoff cookies
divided
Instructions
Using an electric mixer, beat heavy cream until it forms stiff peaks, about 4-5 minutes.
In a separate mixing bowl, stir together condensed milk, cookie spread and vanilla extract.
Gently fold the condensed milk mixture into the whipped cream, then fold in 1 cup of the crushed cookies.
Transfer to a freezer-safe container (we use a 9x5 loaf pan), top with remaining cookies, cover and freeze for at least 6 hours, or until set.
Nutrition
Serving:
1
scoop (100 grams)
|
Calories:
346
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
56
mg
|
Sodium:
58
mg
|
Potassium:
48
mg
|
Sugar:
12
g