As you all know by now, I love dessert. But what's better than dessert? A no hassle- no fuss dessert, which requires minimal work. Im sure everyone is paying attention now. I love this no churn method of making ice cream. It's fast and easy and also comes together so quickly. Biscoff has such a distinct flavour, and bringing it into an ice cream was just natural. I had made a Biscoff cheesecake for a party and everyone went nuts so making a Biscoff Ice cream was just natural progression.
This ice cream consists of a Biscoff ice cream, layers of Biscoff cookie butter swirled in and crunchy cookie crumbs scattered throughout the ice cream. So its guaranteed that you will get a mouthful of biscoff in every bite.
We don't always get the Biscoff Cookie Butter these days because of the COVID pandemic and lockdown, so I decided to make my own. I have a recipe for that on my site. Feel free to check it out too.
Preparation Time 15 minutes
Freeze Time 4 hours
Makes 1 litre
Ingredients
600 ml double cream/ whipping cream- chilled
275 ml Biscoff/ Cookie Butter Spread
397 grams Sweetened Condensed Milk - chilled
Extras
100 grams Biscoff/ cookie butter spread
125 grams Biscoff Cookies- crumbled/ crushed into chunks
Instructions
Beat the cream until soft peaks.
Add the condensed milk and the cookie butter spread.
Beat for 1-2 minutes until thickened and smooth.
To assemble the ice cream: Melt 125 grams of the Biscoff in the microwave for 10-15 seconds until smooth
Crush 125 grams Biscoff Cookies into crumbs and chunks.
Pour 1/2 of the ice cream mixture into a container. Add 1/2 the spread and 1/2 of the crushed cookies.
Repeat the process with the rest of the Ice cream mixture, then the spread and crushed cookies.
Freeze for 4 hours until solid.
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