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Cookie Butter No Churn Ice Cream
Course
Dessert
Prep Time
5
minutes
mins
Total Time
12
hours
hrs
5
minutes
mins
Servings
10
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!
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Ingredients
Ingredients
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
Instructions
Instructions
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.
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