Imagine a luscious scoop of ice cream that melts in your mouth, enveloping your senses with the rich flavors of caramelized cookies and velvety cream. This No-Churn Biscoff Ice Cream is like a cozy hug on a hot day or an indulgent treat during movie night. perfect dessert pairing With every spoonful, you’ll savor the delightful crunch of Biscoff cookie crumbs mingling with the creamy base, creating a dessert experience that’s almost too good to be true. delicious creamy dish.

Now, let me take you back to my childhood kitchen where I first discovered the magic of no-churn ice cream. My grandmother would whip up this dreamy concoction as we sat around the table, laughter echoing while we waited impatiently for it to freeze. savory main course This recipe is perfect for those lazy afternoons or unexpected guests who drop by—simply mix, freeze, and serve. Trust me; you’ll be ready to dive into this delightful treat in no time.

I remember my friends’ reactions when I first served this ice cream; their eyes widened in delight as they took their first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Heavy Whipping Cream: Use cold heavy cream for optimal whipping; it creates that luscious texture we all crave.
• Sweetened Condensed Milk: This adds sweetness and creaminess without any fuss; it’s a must-have! For more inspiration, check out this Baileys cheesecake recipe.
• Biscoff Cookies: Crushed into crumbly bliss, these cookies provide the signature flavor; don’t skimp on them!
• Biscoff Spread: Adding this spread enhances the caramel-like flavor profile and gives it a silky richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Tools: First things first, grab your mixing bowl and electric mixer. A spatula will also come in handy for folding ingredients together later.

Whip That Cream!: In a large bowl, pour in your chilled heavy whipping cream. Beat on medium speed until soft peaks form—aim for that fluffy cloud-like texture.

Add Sweetness: Gently fold in the sweetened condensed milk using your spatula until fully combined. This step creates a silky base that’s irresistible.

Add Flavor: Stir in the crushed Biscoff cookies and Biscoff spread carefully. You want those cookie bits evenly dispersed without deflating your whipped cream too much.

Freeze It Up!: Transfer your creamy mixture into a freezer-safe container and smooth out the top. Cover tightly and freeze for at least 6 hours or overnight for best results.

Serve & Enjoy!: Once frozen solid, scoop out generous portions into bowls or cones. Drizzle with extra Biscoff spread if you’re feeling indulgent—and dig in!

Now you’re ready to relish every creamy bite of your No-Churn Biscoff Ice Cream! Enjoy sharing it with loved ones (or keeping it all to yourself—no judgment here). summer gathering essentials.

Perfecting the Cooking Process

To make no-churn Biscoff ice cream efficiently, first whip the cream until peaks form. Then fold in the sweetened condensed milk and Biscoff spread for a smooth, delectable blend.

Add Your Touch

Feel free to add crushed Biscoff cookies or a swirl of chocolate sauce for extra flair. You can also experiment with different flavors of spread, like peanut butter or Nutella, for unique variations. For more inspiration, check out this chocolate cake recipe recipe.

Storing & Reheating

Store your no-churn Biscoff ice cream in an airtight container in the freezer. To enjoy it later, let it sit at room temperature for about 10 minutes before scooping.

I remember the first time I made this no-churn Biscoff ice cream. My friends couldn’t believe I didn’t use an ice cream maker! They devoured it in minutes and begged me to make more.

FAQ

Can I use a different cookie spread?

Yes, any cookie spread like Nutella or Oreos works well in this recipe.

How long does this ice cream last?

No-churn Biscoff ice cream can be stored for up to two weeks in the freezer.

Is there a dairy-free option available?

Absolutely! Use coconut cream and a dairy-free condensed milk substitute for a vegan version.

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No-Churn Biscoff Ice Cream

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• Author: Mery Mack
• Total Time: 0 hours
• Yield: Serves 8

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Description

Experience the heavenly taste of No-Churn Biscoff Ice Cream, where creamy sweetness meets the irresistible crunch of Biscoff cookies. Perfect for hot days or cozy movie nights, this easy-to-make dessert requires no ice cream maker. With simple ingredients and a delightful blend of flavors, you’ll create a treat that’s sure to impress family and friends while satisfying your sweet tooth.

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Ingredients

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• 2 cups heavy whipping cream (cold)
• 1 cup sweetened condensed milk
• 1 cup crushed Biscoff cookies
• 1/2 cup Biscoff spread

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Instructions

1. In a large bowl, whip the cold heavy whipping cream on medium speed until soft peaks form.
2. Gently fold in the sweetened condensed milk until fully combined.
3. Carefully stir in the crushed Biscoff cookies and Biscoff spread, ensuring even distribution without deflating the cream.
4. Transfer the mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
5. Once frozen solid, scoop into bowls or cones and drizzle with extra Biscoff spread if desired.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Dessert
• Method: No Churn
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 322
• Sugar: 24g
• Sodium: 48mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 80mg