I know this will be a surprise but I watch food videos on INSTAGRAM. I watch food videos everywhere.Jump to Recipe
I saw this recipe from DINING WITH SKYLER and knew I had to try this one. I have so many reels that I have saved and said I need to try. Some day I will get there. The amazing thing to me was that I was easily able to find the apple butter and biscoff cookies needed for this recipe. My Woodman’s grocery store carried both items. I am not sure I could find them again. I was walking down an aisle and saw apple butter remembering that I had a recipe for that ingredient. So I bought it.
My No Churn Apple Butter Biscoff Ice Cream was so delicious. No churn ice cream is so easy to make and so versatile. I have used sweet potato, vanilla, chocolate and mango.
I already said this recipe is so easy to make. There are two parts to making this recipe. As in most cakes and breads, you mix the wet ingredients and dry ingredients. When making no churn ice cream, you mix your flavor and sweetened condensed milk into whipped heavy cream. (I don’t do dairy or heavy cream often, but when I do it better be good!) In this recipe, the apple butter is mixed with the condensed milk and the cookies are crushed into it. Then the whipped heavy cream is folded in. That’s all there is to it.
The cast of characters.
Developing the no churn ice cream.
The No Churn Apple Butter Biscoff Ice Cream.
No Churn Apple Butter Biscoff Ice Cream
Some recipes are easy and good and some recipes are easy and just amazing. My no churn apple butter biscoff ice cream is both!
- 1 Can Sweetened condensed milk
- 1/2 Cup Apple butter I added more (why not)
- 1 1/2 Tsp Vanilla
- 1/2 Tsp Kosher salt
- 1 1/2 Cups Heavy Cream
- 8 Whole Biscoff cookies crumbled
In a mixing bowl, add the sweetened condensed milk, apple butter, vanilla, (most of the) cookies and salt. Mix vigorously with a spatula. In another stand mixer, whip the heavy cream until stiff peaks form. Fold the heavy cream into condensed milk bowl. Once fully combined, pour into a glass container. Finish by topping with more apple butter and crumble remaining cookies over the top. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Take out of the fridge 5 – 10 minutes before serving. Enjoy!
Credit for the recipe goes to Dining With Skyler – https://www.youtube.com/watch?v=ginI9450hWc