No Churn Biscoff Ice Cream
Rich and delicious ice cream that you can make with biscoff cookies and spread. No ice cream machine required!
Equipment
- 1 Electric mixer
Servings: 10
Calories: 381kcal
Ingredients
- 1 ¾ cups / 400 ml whipping cream, cold
- 10.5 oz/ 300 g cream cheese
- ½ cup/ 60 g powdered sugar
- 5.2 oz/ 150 g Biscoff Cookie Spread
- 1.8 oz/ 50 g biscoff cookies, crushed into crumbs
Instructions
- Whip the cream in a large mixing bowl.
- In a separate bowl whip the cream cheese, powdered sugar and about ⅔ of the biscoff cream.
- Using a rubber spatula combine the two mixtures, folding the cream into the cream cheese until uniform.
- Melt the remaining Biscoff spread. Crush the cookies into crumbs.
- Pour ⅓ of the ice cream mixture to a loaf pan. Sprinkle ⅓ of the cookie crumbs on top and spread ⅓ of the biscoff spread.
- Continue the process with two more layers of each ingredient.
- Cover with plastic wrap and freeze for at least 8-10 hours.
- Before serving let the ice cream get creamy by leaving it on the counter for 10-20 minutes depending on the season and how long it has stayed in the freezer.
Notes
- The cream has to be cold in order to be whipped.
- Alternatively for a lighter ice cream substitute half of the cream with the same quantity sweetened condensed milk and skip the powdered sugar.
Nutrition
Calories: 381kcal | Carbohydrates: 20g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 123mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 999IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.2mg
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