Cookie Butter No Churn Ice Cream
This No-Churn Cookie Butter Ice Cream is creamy vanilla ice cream swirled with cookie butter and Biscoff cookies to make the perfect treat for the summer!
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup biscoff cookies chopped
- ½ cup cookie butter
In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form-- about 2 minutes.
Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream.
Add the biscoff cookies and fold them in gently.
Transfer the mixture to a 9x5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream.
Wrap the loaf pan with plastic wrap and place it in the freezer overnight (at least 12 hours).
Store the ice cream in an airtight container in the freezer for up to two weeks.