No-Churn Biscoff Ice Cream

Line a dinner plate with plastic wrap. Mix Biscoff spread and powdered sugar in a small mixing bowl until well combined.

Pinch off small pieces (no more than a teaspoon) of the Biscoff mixture and drop them onto the lined dinner plate. Freeze. (These can be made in advance and stored in the freezer (well-wrapped) for up to 1 month.

Chill beaters and a large glass or stainless steel mixing bowl in the refrigerator for at least 1 hour.

In a large bowl, stir together sweetened condensed milk, vanilla extract, and bourbon. Set aside.

In the chilled bowl, whip heavy cream with an electric mixer on high speed until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold about ¼ of the whipped cream into the sweetened condensed milk mixture until blended. Fold in the remaining whipped cream and mix until combined.

Add the 1 cup of Biscoff cookies and the frozen Biscoff “patties” and stir into the cream mixture until well distributed. Spread the mixture into a 4 ½-inch by 8 ½-inch loaf pan. If desired, sprinkle additional broken Biscoff cookies on top of the cream mixture.

Cover tightly with plastic wrap and freeze until firm, 6 hours to overnight.