Biscoff Caramel Cold Brew Ice Cream
This bold and refreshing treat is one bowl, no-churn, and easy as can be! In celebration of my first cookbook release, this Biscoff Caramel Cold Brew Ice Cream was born and compliments so many flavor combinations that are in the book. I hope you love it!
Servings: 12
Ingredients
- 1 ½ Cups Heavy Cream, whipped to stiff peaks
- 1 14oz Can Sweetened Condensed Milk
- ⅓ Cup Half and Half
- ⅓ Cup Cold Brew Concentrate (2x is what I used)
- 1 Tablespoon Pure Vanilla Extract
- ¼ Cup Caramel Sauce
- ¼ Cup Cookie Butter, melted
- 6-8 Biscoff Cookies, crushed
Instructions
- Begin by whipping the heavy cream until stiff peaks form, about 60 to 90 seconds.
- In a medium sized bowl, combine the sweetened condensed milk, half and half, cold brew concentrate, and pure vanilla extract. Whisk until combined, about 20 seconds.
- Fold in the heavy cream, ensuring that it is smooth and lump free. Pour the ice cream batter into an 8 x 4” bread pan or an 8” round pan. Microwave the cookie butter for 15 seconds, or until smooth. Swirl the caramel sauce and the cookie butter into the prepared pan of ice cream, using either a fork or a butter knife. Crumble the cookies over the ice cream.
- Freeze for 3-4 hours or overnight. Serve and enjoy!
- Store any leftovers in the freezer for up to one month.
Notes
See blog for dietary substitutions for dairy.