Float On, Lotus
Creamy Biscoff Cookie Butter Swirl Ice Cream Floats with Sparkling Soda
6 hours, mostly chilling
Serves 4
DessertAmericanGluten-freeNut-free
Herb's take
Take the classic American ice cream float for a spin with Euro-chic Biscoff cookie butter, swirled right into homemade no-churn ice cream and topped with effervescent soda. You’ll learn the magic of condensed milk ice cream (no machine needed) and how a swirl of cookie butter turns childhood nostalgia into grown-up indulgence.
Equipment needed
- Stand mixer or hand mixer
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
- 02Using a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream to stiff peaks.
- 03Gently fold the whipped cream into the condensed milk mixture with a spatula, keeping as much air in as possible for maximum ice cream loft.
- 04Pour half of the mixture into a 9x5-inch loaf pan. Drizzle half of the melted Biscoff cookie butter over the top, then sprinkle half the crushed Biscoff cookies over. Swirl with a butter knife. Repeat with the remaining ice cream base, cookie butter, and cookies, swirling again.
- 05Cover with plastic wrap or foil, press it gently to the surface, and freeze until firm, about 6 hours or overnight.
- 06To serve, scoop generous amounts of the Biscoff swirl ice cream into tall glasses, about 2 scoops per float.
- 07Slowly pour about 3/4 cup chilled club soda or cream soda over each glass. The soda will foam dramatically over the ice cream.
- 08Top each float with a sprinkle of extra crushed Biscoff cookies if desired. Serve immediately with a straw and long spoon.
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