No Churn Biscoff Ice Cream

5 from 3 votes

Bid your late night supermarket crawls for ice cream farewell, because this No Churn Biscoff Ice Cream is a force to be reckoned with!

Prep Time15

Total Time4 15

Course: Dessert, sweets

Cuisine: international

Keyword: biscoff ice cream, homemade ice cream, no churn ice cream

Servings: Servings

Author: Lama

To a large bowl, add 1/2 pint heavy cream, 1/3 can sweetened condensed milk, and vanilla extract and blend on high speed until you have reached a whipped cream consistency (you don’t want stiff peaks).
Remove the lid off of the Biscoff cookie butter spread, crunchy or creamy (I used crunchy) then place in the microwave for 30 seconds, stirring halfway.
Slowly add the warm Biscoff spread into the whipped cream and fold in.
Place the cream into a glass Pyrex or loaf pan, crush 4 Biscoff cookies to sprinkle to top the cream, drizzle some warmed Biscoff spread, then be sure to cover completely.
Place in the freezer for 4-8 hours. Remove from the freezer for 10 minutes before enjoying a creamy Biscoff ice cream.

Tips for a Perfect Biscoff Ice Cream!

To attain a fluffier consistency, then I would definitely recommend using chilled cream.
Warm up your ice cream scoop before scooping to get perfectly shaped scoops. Dip it in hot water between scoops for consistent shapes.
If you prefer to add a bit of sweetness to the overall mild taste, then consider dropping brown sugar into the mixture. I heard it works wonders.