Biscoff Cookie Butter Ice Cream

Baking and Desserts | European cuisine

⏳ Time

30 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Biscoff Cookie Butter Ice Cream

Ingredients

3.2% Milk - 13 fl oz
Sugar - 1.4 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Biscoff Cookie Butter - 4.9 oz
Biscoff Cookie Butter - 1.4 oz

Step by Step guide

Step 1

Dissolve the cornstarch in 50 ml of milk.

Step 2

In a small saucepan, combine the remaining milk, sugar, and salt, stir, place over medium heat, and bring to almost a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the Biscoff spread, and stir until smooth. Let cool to room temperature, then refrigerate overnight.

Step 3

Freeze in an ice cream maker according to the instructions, adding the crushed Biscoff cookies in the last couple of minutes of freezing. Transfer the finished ice cream to a container and place in the freezer for at least 4 hours before serving.

Step 4

If you don't have an ice cream maker, immediately pour the ice cream into a container, place the container in the freezer, and stir its contents every 20-30 minutes until fully set. Before serving, garnish the ice cream with a couple of Biscoff cookies.