Biscoff Ice Cream
This easy-to-make ice cream is loaded with Biscoff flavor and completely irresistible.
Ingredients
- 3 cups (693 g) heavy cream
- 1 1/2 cups (360 g) whole milk
- 1 cup (200 g) sugar
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 cup (250 g) Biscoff spread, plus more for drizzle
- 8-10 Biscoff cookies
Instructions
- In a large-sized mixing bowl, combine the heavy cream, milk, sugar, and vanilla. Whisk the mixture for about 2 minutes, until the sugar has dissolved.
- Pour the mixture into your ice cream maker (this recipe is enough for a 2-quart bowl).
- Turn your ice cream maker on and churn for 20 minutes.
- At 20 minutes, slowly add 1 cup Biscoff spread to the mixture while the machine is churning.
- Once the Biscoff spread is added, add the broken up cookie pieces.
- Allow the mixture to churn for about 5 to 10 minutes, until the Biscoff spread and cookies are combined.
- Turn the ice cream maker off and pour half of the ice cream into a 9x9 baking dish. Drizzle a couple tablespoons of Biscoff spread over the ice cream. Add the remaining ice cream, followed by more drizzle and some additional broken cookie pieces.
- Freeze the ice cream for another hour or two to let it harden a bit more.