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No-Churn Cookie Butter Ice Cream


  • Author: Molly
  • Prep Time: 15 minutes (plus freezing time)
  • Cook Time: 5 minutes
  • Total Time: 20 minutes (plus freezing time)
  • Yield: 8-10 servings 1x

Description

This No-Churn Cookie Butter Ice Cream is for all cookie butter lovers! The base if flavored with the spiced, sweet concoction, features swirls of cookie butter throughout, AND crushed Biscoff cookies. It is downright delightful! And it’s a no-churn recipe, which means that it comes together quickly, easily, and without any special equipment!


Ingredients

Scale
  • 2 cups heavy whipping cream, cold
  • ⅓ cup plus another ¼ cup cookie butter (use your favorite – I love Biscoff or the Trader Joe’s brand)
  • 8 oz sweetened condensed milk (roughly ⅔ of a standard 14-oz can)
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 cup crushed Biscoff cookies

Instructions

  1. Place the cream in the bowl of a stand mixer (alternatively, you can use a hand mixer or beat it by hand). Beat on high until stiff peaks form, about 3 minutes.
  2. Meanwhile, in a large mixing bowl, whisk together the ⅓ cup of cookie butter and sweetened condensed milk until smooth and creamy. Stir in the salt and vanilla.
  3. Once the cream is whipped, fold roughly ⅓ of it into the cookie butter base, gently mixing and folding to lighten the mixture without deflating the cream.
  4. Continue with the remaining cream, adding it in two batches, continuing to mix and gently fold until the mixture is well combined.
  5. Pour roughly half of the ice cream base into a loaf pan. Dollop a few teaspoons of the remaining cookie butter over the surface, followed by roughly half of the cookie crumbs.
  6. Using a butter knife, swirl the cookie butter and crumbs into the ice cream base. Don’t worry if the cookie butter doesn’t incorporate well because it’s thick – this will just make for larger swirls when it comes time to scoop – NOT a bad thing!
  7. Add the remaining ice cream base and repeat with more cookie butter and crumbs, swirling them into the top.
  8. Cover the pan with plastic wrap and transfer to the freezer to set for at least 4 hours. I like to do it as long as possible, so I often assemble the ice cream the night before. You can make the ice cream in advance – it will keep in the freezer for several weeks.
  9. When ready to serve, allow the ice cream to sit for about 10 minutes at room temperature to soften up slightly. Scoop and serve. For fun, I like to garnish with another sprinkling of cookie crumbs, but this is totally optional.
  • Category: ice cream

Keywords: cookie butter ice cream, biscoff ice cream, no-churn cookie butter ice cream, no-churn biscoff ice cream