This easy, no-churn cookie butter ice cream comes together in just a few minutes with 4 simple ingredients and is a perfect summertime treat!
I made ice cream! My mom insists that this ice cream is way better than any store-bought ice cream, and I agree with her. She was surprised that I actually managed to make ice cream. I’ve been complaining about not having an ice cream maker for the longest time. The great thing about this recipe is that you don’t even need an ice cream machine! You only need four ingredients! It’s so easy to make, and it’s great for cooling down in the summer heat.
In case anyone was wondering, I didn’t cross “ice cream” off of my baking bucket list, because when I said ice cream, I meant the gelato-like, egg-yolk, cook-strain-churn-freeze kind of ice cream, and I’m still working on getting an ice cream machine. I guarantee, it’ll happen someday, but for now, I’m more than happy to have this easy, cheap, delicious way of making ice cream.
*You can crush the cookies using a food processor, or do it by hand, placing the cookies in a bowl and crushing them with the end of a rolling pin. I used the rolling pin method because it gave me more control over the size of the crumbs (leaving a few giant chunks in there, obviously…), but that’s up to you 🙂
No-Churn Biscoff Cookie Butter Ice Cream
- 2 cups heavy cream
- 1 can (14oz or 400ml) sweetened condensed milk
- 1/2 cup (200g) Biscoff cookie butter, room temperature
- 2/3 cup (84g) crushed Biscoff cookies*
- 1 tsp vanilla extract (optional)
- 2 crushed Biscoff cookies (optional, for topping)
- 1 tbsp Biscoff cookie butter, melted (optional, for topping)
- Using a stand mixer or an electric hand mixer, whisk the heavy cream on high until stiff peaks form
- In a large mixing bowl, stir together the sweetened condensed milk, cookie butter, cookies, and vanilla extract
- Fold the cream into the cookie mixture until fully combined
- Transfer the mixture into an ice cream container or a large loaf pan. Swirl in the melted cookie butter, if using, and sprinkle crushed cookie bits over the mixture, pressing them down slightly. Wrap with cling film or foil and freeze for at least 6 hours, or overnight. Allow to thaw for 5-8 minutes at room temperature before serving (I recommend running the ice cream scooper under boiling water before using). Store in freezer.