Cookie Butter No-Churn Ice Cream

 


Ingredients

  • 3 c. 

    heavy whipping cream

  • 1 

    14 oz. can sweetened condensed milk

  • 1/4 c. 

    cookie butter, like Biscoff

  • 2 c. 

    crumbled Biscoff cookies, divided

How to:

  1. In a large bowl, combine heavy whipping cream and condensed milk. Beat with an electric mixer on high until stiff peaks form.

  2. Slowly fold in cookie butter until well-combined. Sprinkle over 1 cup of crumbled cookies and fold in.

  3. Spoon mixture into loaf pan, and freeze for 4 hours or overnight until set.

  4. Serve in glasses with remaining crumbled cookie garnish.



No comments:

Post a Comment