No-Churn Biscoff Donut Ice Cream

📝 Ingredients (Serves 6)

• 2 cups (480ml) heavy whipping cream (cold)
• 1 can (397g) sweetened condensed milk
• 1/2 cup Biscoff cookie butter (melted slightly)
• 1 tsp vanilla extract
• 2 small glazed donuts, chopped into small pieces
• Optional: crushed Biscoff cookies for topping

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🍴 Steps

1. Whip the cream
   • Beat the cold heavy cream until stiff peaks form.
2. Prepare base
   • In another bowl, mix sweetened condensed milk, vanilla, and half the melted Biscoff spread.
3. Combine
   • Gently fold whipped cream into the Biscoff base.
   • Fold in chopped donut pieces.
4. Layer and swirl
   • Pour into loaf pan.
   • Swirl remaining Biscoff spread on top with a spoon.
   • Optionally sprinkle with crushed Biscoff cookies.
5. Freeze
   • Cover and freeze for 6–8 hours or overnight.
6. Serve
   • Let it sit for 5 mins before scooping and enjoy the donut-biscoff heaven! 😍