NO-CHURN LOTUS BISCOFF COOKIE BUTTER ICE CREAM
Who doesn't love cookie butter?! It's great as is, but can be elevated and used in your favourite desserts. I've used it in brownies, cheesecake and now ice cream!
With the caramel cookie butter flavour infused into the ice-cream and plain old cookie butter and crushed Lotus Biscoff cookies swirled throughout, this ice-cream is most certainly not lacking any cookie butter flavour!
It's creamy, sweet, and indulgent! It takes 6 ingredients and about 10 minutes to make (aside from freezing time). Bonus: it requires no fancy ice-cream maker!
1 cup sweetened condensed milk
1/4 cup of cookie butter
1/4 tsp of salt
1 tsp vanilla
2 cups of heavy whipping cream (35% fat)
8 Lotus Biscoff cookies, crushed
For the swirl:
2 tbsp of cookie butter, melted (OPTIONAL)
In a large bowl, combine the sweetened condensed milk, cookie butter, salt and vanilla. Mix together using a whisk or hand-mixer.
In a stand mixer, whip the heavy cream on high speed, until stiff peaks form. Don't take your eye off the heavy cream- it can turn into butter real quick! (You can also use a hand mixer here, or whip by hand).
Add the whipped cream into the sweetened condensed milk mixture, one- third at a time, and fold gently. We want to keep the air that we whipped into the cream.
Once the all the whipped cream has been folded in, add your crushed cookies and fold again.
Transfer half of the mixture to a loaf pan lined with parchment or wax paper. Swirl in half of the melted cookie butter. Then, add the remaining ice cream mixture on top and swirl in the rest of the melted cookie butter. At this point you can add extra crushed cookies on top.
Freeze the mixture for 5-6 hours at least, but overnight is better.
Last step is always- enjoy!