Biscoff Ice Cream Recipe

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Main Ingredients:
1 cup Biscoff cookie butter
1 cup Biscoff cookie crumbs (16 cookies)
1 tsp vanilla extract

Biscoff Cookie Crumbs:
In a blender or food processor pulse biscoff cookies until you have one cup of crumbs, set aside.

Pourable Biscoff Cookie Butter:
Put 1 cup cookie butter in a microwave safe bowl and microwave in 30 second increments, stirring in between start times. (Butter should not be completely melted, just soft enough to pour.)

Ice Cream:
Combine cream base, vanilla, and ¼ cup pourable cookie butter in a bowl, whisk until well combined.

Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.

Turn off the machine and remove the dasher.

Layer ice cream, cookie crumbs, and the remaining ¾ cup pourable cookie butter into an ice cream container.

Cover and freeze for 8 hours or overnight.

#creamarie #icecream #biscoff

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