No-Churn Dulce de Leche Biscoff Ice Cream

Name: No-Churn Dulce de Leche Biscoff Ice Cream
Cuisine: American
Ingredients: 2 cups heavy cream; 1 can (13.4 oz) Dulce de Leche; 70 g Biscoff cookies, crushed

Linh @barofsweets

Sweet Dulce de Leche and Biscoff cookie crumbs fully loaded into this rich and creamy ice cream! If that didn't grab your attention I dont know what will 😜

Linh @barofsweets

Sweet Dulce de Leche and Biscoff cookie crumbs fully loaded into this rich and creamy ice cream! If that didn't grab your attention I dont know what will 😜

Saved

Ingredients

2 cupsheavy cream
1 can (13.4 oz)Dulce de Leche
Dulce de Leche (boiling method)
70 gBiscoff cookies, crushed

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Steps

1

Place the dulce de leche in a big bowl minus 2 tablespoons if you want to decorate the top of the ice cream with swirled dulce de leche. This is totally optional. If you don't want to do this just place the entire can in the bowl and set aside.
2

In another bowl, whip the heavy cream until it holds stiff.
3

Gently mix a scoop of the whipped cream into the dulce de leche. This lightens the dulce de leche and makes it easier to fold into the rest of the whipped cream.
4

Transfer the rest of the whipped cream to the bowl with the dulce de leche. Gently begin folding the whipped cream and crushed Biscoff cookies into the dulce de leche — be careful not to deflate the mixture too much or over-mix.
5

Pour the ice cream mixture into a freezer container. Smooth the top. Drop the reserved dulce de leche across the top of the ice cream and swirl it around with a butter knife, if desired. Cover the container with plastic wrap. Freeze for 6 hours or up to overnight.