No Churn Biscoff (Cookie Butter) Ice Cream

No Churn Biscoff (Cookie Butter) Ice Cream


For: 1 pint
30 min
Ready in:
4 h 30 min


  1. Crush the biscoff cookies into large pieces.
  2. Melt the white chocolate and toss the cookie crumbs to coat.
  3. Spread on silpat or parchment, separating all pieces from touching each other
  4. Refrigerate cookies until chocolate set.
  5. Whip the heavy cream to medium peaks
  6. Melt the cookie butter in the microwave.
  7. Combine melted cookie butter and condensed milk.
  8. Fold in the whipped cream.
  9. Fold in the chocolate covered cookies
  10. Pour into desired ice cream container and freeze at least 4 hours.


I recommend using coverture for this recipe since we are coating the cookies and need the chocolate to be fluid. Chocolate chips will be too thick when melted and results in a thick coat.

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