A delightful no-churn vanilla ice cream based filled with sweet milk chocolate chunks and crisp Biscoff cookie chunks then swirled with fudgy chocolate and gooey caramel.
Just when you think the weather is going to give us a break from being so darn hot; well, you’re wrong. The past few weeks it’s pretty much been 100 degrees or more every day!
So, forget that oven and get ready to whip up this ice cream.
If you don’t have an ice cream maker, no need to worry — this recipe does not use a machine!
The flavor combination is beyond amazing!
Biscoff cookies, or sometimes referred to Speculoos, come from Belgium and the name is derived from the words Biscuits and Coffee! The taste of this cookie is truly unique and I personally love them!
Adding these crunchy cookies and the milk chocolate chunks along with rich chocolate fudge and caramel sauce elevated this cool treat to a whole new level.
You start by whipping up a vanilla base using heaving whipping cream, sweetened condensed milk and vanilla.
Then you fold in milk chocolate chunks and Biscoff cookie crumbles.
Swril the whole thing with chocolate fudge and caramel sauces and top it off with extra chocolate chunks and cookie pieces.
Pop it it the freezer and your done!
Nothing could be easier.
Nothing could be sweeter.
Nothing could be better on a hot summer day!
Chocolate Chunk Biscoff Ice Cream
By: Sheila | Sweet Baked Life
- 1 (14oz) can sweetened condensed milk, chilled
- 2 teaspoons pure vanilla extract
- 1 pint heavy whipping cream
- 10 Lotus Biscoff cookies, broken into large chunks
- 1 bar (4.4 oz) Milk Chocolate, broken into large chunks
- 1/4 cup caramel sauce
- 1/4 cup chocolate fudge sauce
- Extra chocolate and Biscoff chunks for topping
- In a large bowl, add the chilled sweetened condensed milk and vanilla — whisk until well blended. Set aside until ready to use.
- Into a large bowl of an electric mixer with the whisk attachment, add the heavy cream and beat on medium-high speed until medium peaks form. Add about 1/2 of the whipped cream into the bowl with the sweetened condensed milk and gently fold, then add the remaining whipped cream and gently fold until blended. Then add the Biscoff cookies and chocolate chunks and mix until incorporated. Drizzle the caramel and chocolate sauces on top, then using a knife swirl into the ice cream base. Sprinkle the top with some of the Biscoff cookies and chocolate pieces.
- Pour into a 9-5-inch loaf pan. Cover with plastic wrap and place in freezer until firm about 6 hours, or overnight. When ready to serve, remove from freezer and scoop into a bowl and add a bit more of the sauces and cookies and chocolate pieces — serve and enjoy!
Indulge today with a big bowl of this Chocolate Chunk Biscoff Ice Cream!