No Churn Biscoff Ice Cream

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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