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Biscoff Ice Cream Log

A delightful no-churn dessert that combines the flavors of Biscoff cookie butter with creamy ice cream, perfect for sharing at gatherings.
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Prep Time 20 minutes
Total Time 1 day
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: European, International
Calories: 320
Ingredients Method Notes

Ingredients
  

Ice Cream Mixture
  • 600 ml 600 ml heavy cream Use cold for better whipping
  • 395 g 395 g sweetened condensed milk Sweetens and binds the mixture
  • ⅓ cup ⅓ cup cookie butter For the main flavor
  • 6 cookies 6 Biscoff cookies, blended For texture in the ice cream
Garnish
  • 2 tablespoons 2 tablespoons cookie butter Warmed for drizzling
  • 1 cookie 1 Biscoff cookie, for garnish Crushed for topping

Method
 

Preparation
  1. In a medium bowl, combine the heavy cream and sweetened condensed milk. Use a hand mixer at medium speed to mix for 2 minutes.
  2. Add the cookie butter to the cream mixture and continue mixing for another minute.
  3. Blend 6 Biscoff cookies until crumbly and fold into the ice cream mixture.
Assembly
  1. Pour a layer of the ice cream mixture into a silicone log mould, add pieces of broken Biscoff cookie, and layer until ingredients are used.
  2. Tap the mould to smooth the surface and freeze overnight.
Serving
  1. Warm the additional cookie butter and drizzle over the set ice cream log with Biscoff cookie crumbs before serving.
  2. Let the ice cream log sit at room temperature for 10 minutes, then cut into slices.

Notes

For best texture, avoid repeated thaw-and-freeze cycles. Wrap the log tightly in plastic wrap and aluminum foil to store in the freezer for up to 2 weeks.