Cookie Butter Swirl Ice Cream
An indulgent homemade ice cream featuring creamy vanilla swirled with delightful cookie butter and crunchy Biscoff cookies.
Ingredients
Ice Cream Base
- 1 can sweetened condensed milk 14 oz / 414 ml
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 1/2 cup half-and-half 120 ml
- 1 1/2 cups heavy cream 360 ml
Mix-ins
- 15 cookies Biscoff cookies, crushed
- 1/2 cup Biscoff cookie butter 148 g
Instructions
Preparation
- In a medium bowl, whisk together the sweetened condensed milk, vanilla bean paste, and half-and-half until fully smooth. Set aside.
- In another bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the condensed milk mixture into the whipped cream until you have a smooth, lump-free ice cream base.
- Add the crushed cookies and mix lightly with a spatula so they are evenly spread throughout.
- Transfer the mixture to an 8 x 8-inch (20 x 20 cm) pan and smooth the top evenly.
- Spoon small amounts of cookie butter over the surface, then swirl it in with a butter knife, being careful not to mix too much.
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
To serve, drizzle additional cookie butter on top and sprinkle crushed Biscoff cookies for added crunch. Best stored covered in an airtight container.