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Dessert
Biscoff Ice Cream
5
minutes
minutes
25
minutes
minutes
30
minutes
minutes
Servings:
8
servings
Author:
Alpa Jain
Biscoff ice cream is a pleasant treat for the summer or any occasion. Check out how to make this delicious Biscoff ice cream in an ice cream maker with cookie butter.
Equipment
Ice cream maker
Hand blender
Ingredients
▢
¾
cup
Milk
(whole)
▢
⅓
cup
Organic cane sugar
▢
1
pinch
Salt
▢
¾
cup
Biscoff cookie butter
(at room temperature)
▢
1 ½
cup
Heavy cream
Add-ins
▢
10
count
Biscoff cookies
(crushed)
Instructions
Blend the milk, sugar, cookie butter, and salt using a hand blender or stand mixer until sugar is dissolved.
Mix the heavy cream with a spatula (do not blend).
Optionally, refrigerate the mixture for about 1 hour before churning.
Stir the mixture and transfer it to the ice cream maker bowl.
Churn the mixture for about 25-30 minutes.
Transfer the Biscoff ice cream to a freezer-safe container.
Put the crushed Biscoff cookies at the bottom, middle, and on the top layer of the ice cream.
Freeze the ice cream for about 5-6 hours before serving.
Notes
This recipe makes
1 quart
ice cream.
Nutrition
Serving:
0.5
cup
|
Calories:
331
kcal
(17%)
|
Carbohydrates:
23
g
(8%)
|
Protein:
4
g
(8%)
|
Fat:
25
g
(38%)
|
Saturated Fat:
13
g
(81%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
54
mg
(18%)
|
Sodium:
27
mg
(1%)
|
Potassium:
79
mg
(2%)
|
Fiber:
0.01
g
|
Sugar:
18
g
(20%)
|
Vitamin A:
706
IU
(14%)
|
Vitamin C:
0.3
mg
|
Calcium:
58
mg
(6%)
|
Iron:
0.1
mg
(1%)