No Churn Biscoff Ice Cream

Name: No Churn Biscoff Ice Cream
Cuisine: American
Ingredients: ½ pint heavy whipping cream; ⅓ can sweetened condensed milk; 1 tsp. vanilla extract; ⅓ cup Biscoff cookie butter spread (crunchy or creamy); 4 Biscoff cookies (crushed)

5 steps

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

Updated at: Sun, 28 Aug 2022 22:36:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2131.5 kcal (107%)

Total Fat161.5 g (231%)

Carbs157.9 g (61%)

Sugars124.3 g (138%)

Protein27.5 g (55%)

Sodium444.6 mg (22%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.5 pintheavy whipping cream

0.33 cansweetened condensed milk

1 tspvanilla extract

⅓ cupcookie butter spread

crunchy or creamy

4Biscoff cookies

crushed

Instructions

Step 1

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).

Step 2

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.

Step 3

Slowly add the warm Biscoff spread into the whipped cream and fold in.

Step 4

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.

Step 5

Place in the freezer for 4-8 hours. Remove from the freezer for 10 minutes before enjoying a creamy Biscoff ice cream.

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