Cookie Butter Ice Cream
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!
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.