Description
A creamy and rich no-churn ice cream made with Biscoff cookies, perfect for a quick and easy dessert.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup crushed Biscoff cookies
- 1/4 cup Biscoff cookie butter (optional)
Instructions
- Whip the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk and vanilla extract.
- Gently mix in the crushed Biscoff cookies.
- If using, swirl in the Biscoff cookie butter.
- Pour the mixture into a loaf pan and freeze for at least 6 hours.
- Serve and enjoy.
Notes
- Freeze the ice cream overnight for best results.
- Add extra crushed cookies on top for texture.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: International