Unbelievably creamy no-churn cookie butter ice cream brimming with buttery Biscoff cookies and thick swirls of cookie butter! Just 4 ingredients is all you need!
Guys. I am SO totally ready for summer.
Being a native Oregonian, I should be used to all the rain and bone-chilling days. However, by the time May rolls around, I’m absolutely CRAVING sunshine and warmer temps. Of course, I should probably be careful what I wish for, seeing as last June hit us with an insane record-breaking heat wave that was beyond miserable.
Although we’ve still got about a month until the official start of summer, I decided to kick off the season a little earlier with THIS.
Cool, smooth, and irresistibly creamy, this Cookie Butter Ice Cream will have you melting into your seat once it hits your lips. With swirls of creamy cookie butter, brown sugary Biscoff cookie pieces, and a dreamy cookie butter custard, this ice cream is absolutely heavenly!
What makes this ice cream so incredibly creamy (and dreamy!) is the fact that it’s a no-churn recipe. As opposed to standard ice cream recipes which contain a mix of both heavy cream and milk, no-churn recipes contain ALL heavy cream. This higher percentage of fat results in a much creamier and almost fluffier custard. In addition to the softer consistency, no-churn recipes don’t require any special machines or equipment. All you need is a good stand mixer or beater, and you’re good to go!
To make the ice cream, you’ll first whip up some heavy cream until super fluffy. Then you’ll combine a can of sweetened condensed milk with some cookie butter. You can usually find cookie butter next to the peanut butter or Nutella in your grocery store. It’ll either say “Biscoff Spread” or “Speculoos Spread”. For this ice cream I used Biscoff spread. Trader Joe’s always has Speculoos spread on their shelves, so if you can’t find it in your store, check them out!
Next you’ll take about a cup of the whipped cream and fold it into the cookie butter mixture. Take the now lightened cookie butter mixture and fold it into the rest of the whipped cream until just combined. Toss in some chopped Biscoff cookies, and continue folding everything together.
To ensure an even distribution of delicious cookie butter swirls throughout the ice cream, I decided to do a layering process. First, I poured a third of the ice cream into a freezer-safe container, smoothing it out evenly. Then I warmed up a few tablespoons of cookie butter in the microwave and drizzled a third of it over the ice cream. I repeated these steps two more times, then took a bamboo skewer and swirled figure-eights through the whole thing. And for prettiness purposes, I placed a few more Biscoff cookies on top!
This ice cream requires at least 6 hours of chill time in the freezer, so that it can firm up properly. I usually make this ice cream the night before serving, so that it has the whole evening and morning to solidify.
Honestly though, who knew it was actually possible to make something so heavenly with only 4 simple ingredients??
Cookie Butter Ice Cream
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 cup Cookie Butter or Biscoff Spread divided
- 2 cups heavy cream
- 20 Biscoff Cookies broken into pieces
Instructions
- In a medium mixing bowl, stir the sweetened condensed milk and 3/4 cup of the cookie butter together until combined.
- In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Stir 1 cup of the whipped cream into the condensed milk mixture until combined. Pour this mixture in with the rest of the whipped cream and fold together until no more white streaks remain. Stir in the cookies.
- Heat the remaining 1/4 cup of cookie butter in a small bowl until it's of drizzling consistency, about 15-20 seconds.
- Pour a third of the custard into a freezer-safe container. Drizzle a third of the warmed cookie butter evenly on top. Repeat these steps two more times, then use a skewer or butterknife to swirl the cookie butter into the custard. Place a few more Biscoff cookie pieces on top, if desired.
- Cover the ice cream with aluminum foil, and freeze for at least 6 hours or overnight.