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Enjoy homemade cookie butter ice cream with this easy no-churn ice cream recipe made with Biscoff cookies and a few simple ingredients. It’s creamy and delicious!
Homemade Biscoff Ice Cream
I am a huge fan of Speculoos cookies and cookie butter. I just love the flavor! The kids and I actually like to dip the cookies in the creamy spread for quick snack — Yum! But what’s even better than this simple treat is no-churn cookie butter ice cream recipe made with speculoos cookie crumbs and topped with swirls of melted cookie butter. One of the best desserts ever!
Since it’s a no churn recipe, no ice cream maker is required. Just mix the ingredients with an electric mixer, and freeze. It’s that simple. If you love cookie butter recipes as much as we do, try this easy dip or this delicious no bake pie next!
Ingredient Notes
Here’s what you need to make the ice cream. Full amounts are in the printable recipe card below.
- Cookie butter — You can find this at most stores now, either under the Lotus Biscoff brand or a store brand, like Trader Joe’s.
- Heavy whipping cream — It has to be heavy cream, not half and half.
- Sweetened condensed milk — Not evaporated milk — it’s not the same.
- Speculoos cookies — Biscoff is a popular brand
How to Make Cookie Butter Ice Cream
First, you mix the sweetened condensed milk and cookie butter until smooth. Then, make the whipped cream, and gently fold the butter mixture into the whipped cream, along with a few crushed cookie pieces. Spoon the mixture into a bread pan or bowl, and swirl melted cookie butter into the ice cream mixture. Pop it into the freezer for a few hours, and then enjoy this creamy frozen treat!
Recipe Tips
Make sure the cookie butter is at room temperature so it’s easier to mix.
Do not over-beat whipped cream. Stop once stiff peaks form
Gently fold the whipped cream into the milk mixture — don’t use the mixer.
Storage
Store the ice cream in your freezer. You can transfer it into an airtight container or cover the pan with aluminum foil. It keeps for up to 3 months.
More Homemade Ice Cream Recipes
If you love cookies in ice cream try this Oreo flavor, or Halloween flavor. Try my coffee, peanut butter, vanilla, chocolate, cherry or strawberry ice cream flavors, too!
Cookie Butter Ice Cream
Ingredients
For the Ice Cream
- ¾ cup cookie butter
- 1 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 8 Biscoff cookies chopped into small bits
For the Topping
- 2 tablespoons cookie butter melted
- 2 Biscoff cookies chopped into small bits
Instructions
- In a large bowl mix together the cookie butter and sweetened condensed milk until fully combined and set aside
- In a separate large mixing bowl, add the heavy whipping cream and beat with a handheld mixer until stiff peaks form
- Using a rubber spatula, gently fold the heavy whipping cream into the cookie butter and sweetened condensed milk until fully combined
- Fully mix in the cut up Biscoff cookie bits
- Evenly pour mixture into a loaf pan or freezer safe container
- Drizzle the melted cookie butter on top, and gently swirl into the mixture with a knife
- Top with extra chopped Biscoff cookie bits
- Freeze for 4 hours or overnight until mixture is solid
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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