Recipe information
Ingredients for - Cookie Butter No-Churn Ice Cream
1. 3 c. heavy whipping cream -
2. 1 14 oz. can sweetened condensed milk -
3. 1/4 c. cookie butter, like Biscoff -
4. 2 c. crumbled Biscoff cookies, divided -
How to cook deliciously - Cookie Butter No-Churn Ice Cream
1. Stage
In a large bowl, combine heavy whipping cream and condensed milk. Beat with an electric mixer on high until stiff peaks form.
2. Stage
Slowly fold in cookie butter until well-combined. Sprinkle over 1 cup of crumbled cookies and fold in.
3. Stage
Spoon mixture into loaf pan, and freeze for 4 hours or overnight until set.
4. Stage
Serve in glasses with remaining crumbled cookie garnish.
