Creamy and luscious ice cream with delectable cookie butter swirls and cookie pieces throughout. Infused with espresso flavor and coffee liqueur. So easy to make with no ice cream machine needed!
- 2 1/2 cups heavy whipping cream
- 14 ounce canned sweetened condensed milk
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon kosher salt
- 2 tablespoons coffee liqueur (I like to use Kahlúa)
- 1/2 cup crushed Biscoff cookies, plus more for garnish
- 1/3 cup Biscoff cookie butter
- In the bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer), add in the heavy cream. Whisk the cream on medium speed until stiff peaks begin to form, about 7-10 minutes. Look for the cream to stand straight up when you lift the beater.
- Meanwhile, in a large bowl, bring together the condensed milk, vanilla bean paste, espresso powder, salt, and coffee liqueur. Stir everything together to combine and set aside.
- Once the heavy cream has achieved peak status, gently fold in about half of the cream into the condensed milk mixture and stir together until smooth. Then fold in the remaining cream along with the 1/2 cup of crushed biscoff cookies, and bring everything together to combine.
- Empty half of the ice cream mixture into a 10 inch cake pan or a 9×5 inch loaf pan. Use a spoon to dollop the 1/3 cup of cookie butter all over the top in different sections. Then top with remaining ice cream mixture. Garnish the top with more crushed cookies, if desired.
- Cover your pan with plastic wrap and transfer the vessel into the freezer to set overnight, at least 8 hours for best results. When ready to serve, scoop the ice cream into bowls or cones. Enjoy!
Keywords: ice cream, cookie butter, espresso, desserts, sweets