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Friday 16 October 2026 14:58:29 GMT
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The easiest Ice cream you'll ever try! No-Churn Biscoff Cookie Butter Ice Cream Ingredients * 300 ml cold heavy whipping cream * ½ cup (120 ml) whole milk * 1 can (14 oz / 397 g) sweetened condensed milk * ¾ cup (200 g) Biscoff cookie butter, divided * 1 teaspoon vanilla extract or vanilla bean paste * ¼ teaspoon salt * 6–8 Biscoff cookies, roughly crushed Directions 1.In a large bowl, whisk together the sweetened condensed milk, whole milk, ½ cup of the cookie butter, vanilla, and salt until smooth. If the cookie butter is too thick, warm it briefly until softened, then let it cool before mixing. 2. Pour the cold heavy cream into a separate bowl. Using the whisk attachment, start on low speed for about 30 seconds to prevent splashing (can also use hand mixer). Increase to medium-high (approximately speed 6–8 on a KitchenAid stand mixer) and whip until stiff peaks form, usually about 2–3 minutes. Use the appearance of the cream as your guide rather than the time. 3. Lift the whisk: the cream should hold an upright peak while still looking smooth and creamy. Stop before it becomes grainy or curdled. If it is slightly overwhipped, gently whisk in a small splash of cold, unwhipped heavy cream by hand until smooth. 4.Fold half the whipped cream into the cookie butter mixture with a spatula, then fold in the remaining half. Scrape along the bottom of the bowl and lift the mixture over itself until no large white streaks remain. If a few smooth pockets of whipped cream remain, use a hand whisk for a few gentle strokes. Avoid vigorous whisking, which can deflate the mixture. The finished base should be airy and mostly smooth. 5. Gently fold in half the crushed Biscoff cookies. 6. If needed, briefly warm the remaining ¼ cup cookie butter until just pourable, then let it cool so it is no longer warm. Pour half the ice cream mixture into a freezer-safe container or loaf pan. Drizzle with half the remaining cookie butter. Repeat with the remaining ice cream mixture and cookie butter. Gently swirl with a knife using just a few passes. 7. Sprinkle the remaining crushed cookies over the top. Press plastic wrap directly against the surface and cover tightly with a lid or foil. Freeze for at least 8 hours, preferably overnight, until firm. 8. Scoop and serve. Let the ice cream sit at room temperature for 10–15 minutes, or just until soft enough to scoop. #somethingcozysomethingsweet #cavecreekbakehouse #cozyrecipes
The easiest Ice cream you'll ever try! No-Churn Biscoff Cookie Butter Ice Cream Ingredients * 300 ml cold heavy whipping cream * ½ cup (120 ml) whole milk * 1 can (14 oz / 397 g) sweetened condensed milk * ¾ cup (200 g) Biscoff cookie butter, divided * 1 teaspoon vanilla extract or vanilla bean paste * ¼ teaspoon salt * 6–8 Biscoff cookies, roughly crushed Directions 1.In a large bowl, whisk together the sweetened condensed milk, whole milk, ½ cup of the cookie butter, vanilla, and salt until smooth. If the cookie butter is too thick, warm it briefly until softened, then let it cool before mixing. 2. Pour the cold heavy cream into a separate bowl. Using the whisk attachment, start on low speed for about 30 seconds to prevent splashing (can also use hand mixer). Increase to medium-high (approximately speed 6–8 on a KitchenAid stand mixer) and whip until stiff peaks form, usually about 2–3 minutes. Use the appearance of the cream as your guide rather than the time. 3. Lift the whisk: the cream should hold an upright peak while still looking smooth and creamy. Stop before it becomes grainy or curdled. If it is slightly overwhipped, gently whisk in a small splash of cold, unwhipped heavy cream by hand until smooth. 4.Fold half the whipped cream into the cookie butter mixture with a spatula, then fold in the remaining half. Scrape along the bottom of the bowl and lift the mixture over itself until no large white streaks remain. If a few smooth pockets of whipped cream remain, use a hand whisk for a few gentle strokes. Avoid vigorous whisking, which can deflate the mixture. The finished base should be airy and mostly smooth. 5. Gently fold in half the crushed Biscoff cookies. 6. If needed, briefly warm the remaining ¼ cup cookie butter until just pourable, then let it cool so it is no longer warm. Pour half the ice cream mixture into a freezer-safe container or loaf pan. Drizzle with half the remaining cookie butter. Repeat with the remaining ice cream mixture and cookie butter. Gently swirl with a knife using just a few passes. 7. Sprinkle the remaining crushed cookies over the top. Press plastic wrap directly against the surface and cover tightly with a lid or foil. Freeze for at least 8 hours, preferably overnight, until firm. 8. Scoop and serve. Let the ice cream sit at room temperature for 10–15 minutes, or just until soft enough to scoop. #somethingcozysomethingsweet #cavecreekbakehouse #cozyrecipes


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