Description
Biscoff Cookie Dough Ice Cream is a creamy dessert that combines the rich flavor of Biscoff cookies with indulgent cookie dough, perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1 can (14 oz or 396 g) sweetened condensed milk
- 1 cup (240 g) Biscoff cookie spread
- 10–12 Biscoff cookies, crushed
- 1 teaspoon (5 ml) vanilla extract
- Pinch of salt, to taste
Instructions
- In a large mixing bowl, combine the heavy cream and sweetened condensed milk. Use a hand mixer or a whisk to blend until well combined and slightly thickened.
- Stir in the Biscoff cookie spread, vanilla extract, and a pinch of salt until smooth and creamy.
- Gently fold in the crushed Biscoff cookies until evenly dispersed.
- Pour the mixture into an airtight container, smooth the top, cover, and freeze for at least 6 hours or until firm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Swap sweetened condensed milk for coconut milk for a dairy-free option.
- Use gluten-free cookies if needed.
- Try adding nuts or different flavored chips for a unique twist!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Biscoff, ice cream, dessert, cookie dough