Biscoff Ice Cream
A creamy dessert that combines smooth vanilla ice cream with rich Biscoff cookie butter and chunks of Biscoff cookies for a delightful treat.
Equipment
- Ice Cream Maker
- Large mixing bowl
- 2-quart pan
Ingredients
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 1 cup chopped Biscoff cookies
- 1/2 cup cookie butter
Instructions
- Freeze the bowl of your ice cream maker overnight. In a large bowl, combine cream, milk, sugar, and vanilla extract. Stir until sugar is dissolved.
- Pour the mixture into the ice cream maker and churn for 25-30 minutes.
- Once thickened, add chopped Biscoff cookies and churn for an additional 3-4 minutes.
- Melt cookie butter in the microwave until creamy. Layer a quarter of the ice cream in a pan, drizzle with cookie butter, and repeat until all ice cream and cookie butter are used. Sprinkle additional cookie crumbs on top.
- Cover with plastic wrap and freeze for at least 6 hours or overnight.
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Notes
Store in an airtight container in the freezer for up to two weeks. Let sit at room temperature for a few minutes before scooping for easier serving.