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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!
Prep Time 5 mins
Chill Time 12 hrs
Total Time 12 hrs 5 mins
Course Dessert
Cuisine American
Servings 10

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.
Keyword Cookie Butter, Cookie Butter Ice Cream, Easy Dessert Recipes, Ice Cream Recipes