Biscoff Ice Cream
This biscoff ice cream is a delicious, creamy vanilla ice cream swirled with cookie butter, and loaded with chunks of Biscoff cookies.
Prep Time40 minutes mins
Chilling Time12 hours hrs
Total Time12 hours hrs 40 minutes mins
Servings: 16
Calories: 274kcal
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1/2 TBS vanilla extract
- 1 cup chopped Biscoff cookies
- 1/2 cup Cookie Butter
Freeze the bowl of a 2QT ice cream maker at least overnight.
Stir the milk, cream, sugar and vanilla together in a large bowl for a few minutes, until sugar dissolves.
Pour the mixture into your 2qt ice cream maker and allow to run for 25-30 minutes (according to the directions on your machine).
Add the chopped Biscoff cookies to the ice cream and let the ice cream continue to churn for another 3 to 4 minutes until they are mixed throughout.
Melt the cookie butter for 30 seconds until nice and creamy.
Scoop 1/4 of the ice cream into a 2QT pan and drizzle 1/4 of the cookie butter over the ice cream. Repeat with more ice cream, more cookie butter, more ice cream, more cookie butter, more ice cream, and more cookie butter.
You can sprinkle more Biscoff cookie crumbs over the top too, if desired.
Cover the ice cream with plastic wrap and place in the freezer to freeze solid for 6 hours, up to overnight.
Calories: 274kcal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 53mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg