No Churn Biscoff Ice Cream

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There is nothing like a scoop of Ice Cream on a hot summer day and this No Churn Biscoff Ice Cream does not disappoint. It is smooth and creamy and loaded with that warm Biscoff flavor.

Who doesn’t love an ice cream treat on a hot summer day? Heck I love an ice cream treat any time of year. Whether Winter, Spring Summer or Fall, Ice cream is the one dessert I don’t mind having year round. Now normally I have a container of vanilla ice cream in my freezer at all times. It super convenient when company pops over. I mean vanilla ice cream is universal, right? It goes with anything. Pie, sandwiched between two cookies or just as is. It’s the perfect treat. But every now and again, when Im feeling snazzy I like to make my own ice cream. Now for years I did it the traditional way with cream and sugar that you gently heated and then incorporated eggs into and cooked until it coated the back of a wooden spoon. I would chill it for several hours then pour it into my ice cream machine to churn. I will say it was absolutely delicious. Lately I have been making ice cream in a different way, No Churn Ice Cream. It requires no cooking because there are no eggs and no fancy equipment like an ice cream machine. Just a regular hand mixer will work just fine. The best part about No Churn Ice Creams is that they are really easy to make and the flavor possibilities are endless.

Since my family loves the flavor of Biscoff, I decided to give this flavor a try. So into my ice cream base I incorporated some crumbled Biscoff cookies and some Biscoff cookie butter with a touch of cinnamon for a little added warmth. I must say, it was a huge hit. The creaminess of the ice cream combined with a little crunch from the cookie was perfect. Definitely a flavor that will be a staple in my house.

Other No Churn Flavors

* No Churn Roasted Strawberry Cheesecake Ice Cream

* No Churn Cookies & Cream Ice Cream

* No Churn Coffee Ice Cream

* No Churn Pumpkin Cheesecake Ice Cream

* No Churn Key Lime Cheesecake Ice Cream

* No Churn Blackberry Chocolate Chunk Ice Cream

* No Churn Peaches & Cream Ice Cream

Why You Should Make This Ice Cream

  • Ease: If you want to make ice cream but haven’t made it before, a No Churn version is a good place to start. It is super easy to make. No special equipment needed, just a hand mixer will do.
  • Texture: This ice cream is smooth and creamy. The best part is that it doesn’t get icy. It stays smooth even when frozen for several days.
  • Taste: This ice cream has deep rich flavor, almost like caramelized sugar with a touch of warm cinnamon.

Ingredients For Making No Churn Biscoff Ice Cream

  • Sweetened Condensed Milk: This is part of the base for your ice cream. It will add the sweetener to this recipe along with a creaminess
  • Heavy Whipping Cream: The cream should be very cold. This will allow your cream to have more volume and a creamy texture.
  • Vanilla Extract: I like to use Pure Vanilla Extract rather than Imatation vanilla extract, for its warm intense flavor.
  • Ground Cinnamon: This will add a bit of warmth to your recipe.
  • Lotus Biscoff Cookies: The star flavor of the show. Create a crumb by placing them in a food processor and pulse several times until crumbs form or place cookies in a ziplock bag and beat with a rolling pin to desired consistency.
  • Lotus Biscoff Cookie Butter: You will want this at a pourable consistency. To do this scoop out the cookie butter and place in a microwave safe bowl and microwave for 20 seconds or until it has reached a pourable consistency.
No Churn Biscoff Ice Cream
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No Churn Biscoff Ice Cream

Recipe by BrendaCourse: DessertCuisine: Ice CreamDifficulty: Easy

This No Churn Biscoff Ice Cream is the perfect treat. It is smooth and creamy and loaded with the warm flavors of Biscoff.

Ingredients

  • 14 oz. Can sweetened condense milk

  • 1 Cup Biscoff cookie butter, divided

  • 2 Cups heavy whipping cream

  • 1 Teaspoon pure vanilla extract

  • 1 Teaspoon ground cinnamon

  • 6 To 8 Biscoff cookies crushed plus 2 to 3 for decorating

Directions

  • Place Biscoff Cookie Butter in a microwave safe bowl. Heat for 20 seconds or until of drizzle consistency
  • Pour the sweetened condensed milk, vanilla extract, cinnamon and 3/4 cup of cooled cookie butter into a large bowl. Using a hand mixer, beat until smooth.
  • Pour the heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form.
  • Fold half of the whipped cream into the sweetened condensed milk mixture until combined. Fold the remaining whipped cream in until incorporated.
  • Place half of the mixture into a small casserole dish ( one that will hold 8 cups ). Spread the mixture out to cover the bottom of the dish. Sprinkle the top with half of the Biscoff cookie crumbs. Drizzle the top with half of the remaining cookie butter. Spread the remaining cream mixture on top and sprinkle with the remaining cookie crumbs and drizzle with the remaining cookie butter.
  • Break apart 2 or 3 Biscoff cookies into chunks and scatter them on top of the cream. Cover with plastic wrap and place in the freezer for 8 hours or even better, over night.
  • When ready to serve, remove from the freezer and place on the counter for 2 to 3 minutes to soften slightly.
  • Enjoy.