Ingredients
The following ingredients have 4 Servings
- 3 cups heavy cream
- 1 ¼ cups half-n-half ((or whole milk is fine))
- 1¼ cups sugar
- 1 ½ Tablespoons vanilla
- 16 Biscoff cookies (roughly chopped)
- 3/4 cup Biscoff Cookie Butter (slightly warmed)
Instruction
- In a large Pyrex measuring cup (or a large bowl) mix heavy cream, half-n-half, sugar and vanilla. Stir until sugar is dissolved. Place in fridge for about 30 minutes to get good and cold.
- Once ice cream mixture is chilled, pour into a 2-quart canister ice cream maker. Turn ice cream machine on. Allow ice cream to churn until it becomes almost completely set up (it should be the consistency of a thick milk shake). With the ice cream maker still going, add in the chopped cookies one large spoonful at a time. Let ice cream maker continue to churn until thick and cookies are all mixed in (just a few more minutes).
- While the ice cream is churning those last few minutes after adding the cookies, warm the Biscoff cookie butter in the microwave for 15 to 20 seconds. Stir well.
- Once ice cream is set up, turn off ice cream maker and remove paddle (make sure you clean off all the ice cream). Scoop 1/3 of the ice cream into a large freezer safe container, dollop several spoonfuls of the warmed Biscoff (use 1/3 of it) over the ice cream and give a few gentle swirls. Scoop another 1/3 of the ice cream into the bowl and dollop more spoonfuls of Bisoff cookie butter, and then a few gentle swirls. Repeat one more time with remaining ice cream and cookie butter. Place a piece of Saran Wrap directly onto the top of the ice cream and put lid on container and freeze for several hours.
- Serve with a few extra cookie crumbs/pieces on top if desired.
