5 Ingredient Biscoff Ice Cream
If you're a Biscoff lover, this homemade no churn 5 ingredient biscoff ice cream is about to become your new favorite summer dessert! It's creamy, easy to make, and loaded with Biscoff cookies and spread.
Ingredients
- 2 cups heavy whipping cream 35%
- 1/3 cup creamy Biscoff spread melted, plus more for drizzling
- 1 can sweetened condensed milk 300ml
- 1 tbsp vanilla
- 20 Biscoff cookies crushed and divided
Instructions
- In a bowl, whisk together the condensed milk, biscoff, and vanilla. Set aside.1/3 cup creamy Biscoff spread, 1 can sweetened condensed milk, 1 tbsp vanilla
- Add heavy whipping cream into a large bowl and beat for 3-5 minutes with an electric mixer on high speed until stiff peaks form.2 cups heavy whipping cream
- Add in the condensed milk mixture and mix together with the spatula or mixer until well combined.
- Mix in approximately half of the crushed Biscoff cookies.
- Transfer half of the ice cream into the 9x5 pan and spread evenly. Swirl in more melted Biscoff and cookies (I melted about 1/4 more Biscoff spread for the swirling). Then add the remaining ice cream, and more Biscoff spread and crushed cookies.
- Cover with saran wrap and place in the freezer for minimum 6 hours, or overnight. When ready, scoop and serve!
- My favorite way to eat this ice cream is with extra melted biscoff on top. The biscoff hardens, creating a delicious ice cream shell. It's seriously so good!
When you lift the beaters, the cream should hold its shape. Be careful not to overwhip.
Notes
Whipping cream - Make sure to use heavy 35% whipping cream, any other kind won't work.
Biscoff - I used creamy Biscoff spread, but crunchy works as well! I melted it down for easier mixing.