If you’re on the hunt for a luscious dessert that feels homemade but couldn’t be easier to whip up, this Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe is your new best friend. Imagine velvety smooth, rich ice cream infused with that iconic caramelized spiced cookie butter flavor and crunchy cookie bits, all without the fuss of an ice cream machine or tedious churning. Whether you’re a Biscoff fanatic or simply looking to wow guests with a decadent treat, this recipe combines simplicity with indulgence, promising spoonfuls of cozy, creamy delight every time.
Ingredients You’ll Need
Getting ready to make this dreamy ice cream is a breeze because it depends on just a few key ingredients, each playing a crucial role. From the luscious creaminess to that burst of golden caramelized flavor, every element builds toward perfection.
- 2 cups heavy whipping cream: This provides the rich, silky base that whips into those gorgeous stiff peaks, giving your ice cream a heavenly texture.
- 1 (14 oz) can sweetened condensed milk: Adds just the right amount of sweetness and creamy body without the need for extra sugar.
- 1/2 cup cookie butter (Biscoff or your favorite): The star of the show, bringing that warm, spiced caramelized cookie flavor with creamy goodness.
- 2/3 cup finely ground Biscoff cookies (about 10 cookies): These add a delightful crunch and boost the cookie butter flavor with every bite.
- 1 teaspoon vanilla extract: Elevates the entire flavor profile with a subtle sweetness and depth.
How to Make Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe
Step 1: Whip the Cream to Perfect Peaks
Start by pouring your heavy whipping cream into a large mixing bowl. Using a mixer on high speed, whip until you see stiff peaks form—it should look like fluffy, billowy whipped cream that holds its shape beautifully. This whipped cream is the key to that light, creamy texture that makes no-churn ice creams stand out.
Step 2: Mix the Flavorful Base
In another large bowl, combine the sweetened condensed milk, cookie butter, finely ground Biscoff cookies, and vanilla extract. Stir gently but thoroughly until everything is perfectly blended. This mixture is the concentrated flavor core of your ice cream filled with those signature cookie butter notes.
Step 3: Fold the Whipped Cream Into the Cookie Butter Mixture
Carefully fold the whipped cream into your cookie butter base. Take your time here; gently folding preserves the fluffiness of the cream so your ice cream ends up silky smooth rather than dense. The union of these two mixtures is where magic happens!
Step 4: Freeze and Dream
Pour the combined mixture into a regular bread pan or freezer-safe container. Cover it tightly with foil or a lid. Pop it into your freezer and let it chill for at least 6 hours or, better yet, overnight to fully set. Patience here means perfectly scoopable ice cream filled with creamy goodness and crunchy cookie surprises.
How to Serve Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe
Garnishes
To really take this ice cream over the top, consider garnishing with crushed Biscoff cookies for an added crunch, a drizzle of warm caramel sauce, or even a sprinkle of toasted nuts. Each garnish adds texture and accentuates the spiced caramel flavor beautifully.
Side Dishes
This ice cream pairs wonderfully with tart fruit pies (think apple or cherry), warm brownies, or even alongside a rich coffee or espresso. The creamy sweetness balances tangy or bitter notes, creating a delightful harmony on your palate.
Creative Ways to Present
Why stick to the usual scoop-in-a-bowl routine? Try serving a scoop atop a warm waffle, sandwiching it between two Biscoff cookies for an ice cream sandwich, or even blending it slightly and layering it in a parfait with whipped cream and cookie crumbles. These presentations add flair and fun to your dessert experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container in the freezer to maintain freshness and prevent freezer burn. Keeping it tightly sealed helps preserve the creamy texture and vibrant flavor of your Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe.
Freezing
If you want to prepare this ice cream in advance, simply follow the recipe steps and freeze for at least 6 hours or overnight. Because it’s no churn, it freezes nicely without the need for stirring, saving you time and effort.
Reheating
Since this is ice cream, reheating isn’t typical, but if it becomes too hard in the freezer, let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly. This little resting time makes scooping effortless while preserving its creamy texture.
FAQs
Can I use a different type of cookie butter?
Absolutely! While Biscoff is classic, you can use any cookie butter you love. Just keep in mind that different brands or flavors might subtly change the taste and richness of your ice cream, but it will still be delicious.
Is this recipe suitable for beginners?
Definitely yes! One of the best things about this Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe is it requires no special equipment or advanced techniques. Even if you’ve never made ice cream before, you’ll find it simple and fun.
Can I add extras like nuts or chocolate chips?
Yes, feel free to customize this ice cream by folding in chocolate chips, chopped nuts, or even swirls of caramel. These additions will add delightful texture and variety to every bite.
How long does the ice cream keep in the freezer?
For the best taste and texture, enjoy your ice cream within two weeks. After that, it might start to lose its creamy smoothness or develop ice crystals.
Is it possible to make this dairy-free?
This recipe relies on heavy cream and sweetened condensed milk for its creamy base, so making a dairy-free version would require substitutions like coconut cream and a dairy-free condensed milk alternative. It’s definitely possible but might alter the texture and flavor slightly.
Final Thoughts
There’s just something incredibly satisfying about crafting your own ice cream at home without any complicated tools or processes. This Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe perfectly blends decadent flavor with pure convenience, making dessert time a moment of pure joy. I hope you’ll give it a try soon—and prepare for a whole new level of cookie butter bliss!
Print
Creamy Biscoff Cookie Butter No-Churn Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: About 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in this rich and creamy No-Churn Biscoff Cookie Butter Ice Cream, a luscious homemade dessert that combines the sweet, spiced flavors of Biscoff cookie butter with silky whipped cream and sweetened condensed milk. Perfect for ice cream lovers who want to skip the ice cream maker, this easy-to-make treat is irresistibly smooth with delightful cookie crunch, offering a perfect indulgence any time of year.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk (regular or fat-free)
- 1/2 cup cookie butter (Biscoff, Trader Joe’s, or any preferred brand)
- 1 teaspoon vanilla extract
Cookie Mix-Ins
- 2/3 cup finely ground Biscoff cookies (about 10 cookies)
Instructions
- Whip the Cream: In a large bowl, use an electric mixer to beat the heavy whipping cream on high speed for several minutes until stiff peaks form, resembling whipped cream. This aerates the cream and creates a fluffy texture necessary for the ice cream base.
- Prepare the Flavor Mixture: In a separate large bowl, stir together the sweetened condensed milk, cookie butter, vanilla extract, and finely ground Biscoff cookies until well combined and smooth.
- Fold Ingredients Together: Gently fold the whipped cream into the cookie butter mixture using a spatula. Use careful, deliberate motions to retain the airiness of the whipped cream which ensures a creamy texture without the need for churning.
- Freeze the Ice Cream: Pour the combined mixture into a regular-sized bread pan. Cover the pan tightly with aluminum foil to prevent ice crystals from forming, then freeze for at least 6 hours or preferably overnight until firm and scoopable.
- Serve and Enjoy: Scoop into bowls or cones and enjoy as is, or get creative by topping with nuts, chocolate chips, or drizzling hot espresso over a scoop to create a delicious affogato.
Notes
- This no-churn recipe requires no ice cream machine, making it simple and accessible for home cooks.
- You can substitute cookie butter varieties or add mix-ins like nuts, chocolate chips, or chocolate shavings for added texture and flavor.
- Freezing time is essential for proper firming; be sure to allow at least 6 hours or overnight for the best texture.
- For a classic twist, serve with a shot of hot espresso poured over the ice cream, known as an Affogato.
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