Description
A creamy and delightful Biscoff ice cream recipe that combines the rich flavors of Biscoff cookies and cookie butter.
Ingredients
Scale
- 2 cups heavy cream (480 ml)
- 1 cup whole milk (240 ml)
- 3/4 cup granulated sugar (150 g)
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter (120 g)
- 1/2 cup crushed Biscoff cookies (about 6–8 cookies)
- Pinch of salt
Instructions
- Gather all your ingredients.
- Prepare the base by mixing heavy cream, whole milk, sugar, vanilla extract, and salt in a bowl. Refrigerate for at least 2 hours.
- Incorporate Biscoff cookie butter into the chilled mixture while churning in an ice cream maker.
- Churn the mixture according to your ice cream maker’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
- Use high-quality ingredients for the best flavor.
- Store in an airtight container to prevent freezer burn.
- Let the ice cream sit at room temperature for a few minutes before scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Biscoff, ice cream, dessert, homemade, creamy