Description
This Biscoff Ice Cream brings together the irresistible flavors of biscoff cookie spread and cream cheese, blended into a creamy delight that’s incredibly easy to make. Perfect for those warm evenings or anytime you crave a refreshing treat!
Ingredients
Scale
- 1 ¾ cups / 400 ml whipping cream, cold
- 10.5 oz/ 300 g cream cheese
- ½ cup/ 60 g powdered sugar
- 5.2 oz/ 150 g biscoff cookie spread
- 1.8 oz/ 50 g biscoff cookies, crushed into crumbs
Instructions
- In a large bowl, whip the cold cream until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and about two-thirds of the biscoff spread, whipping until smooth.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Melt the remaining biscoff spread and crush the biscoff cookies into crumbs.
- Pour one-third of the ice cream mixture into a loaf pan, add one-third of the cookie crumbs, and drizzle one-third of the biscoff spread on top.
- Repeat the layering process twice more, finishing with the ice cream mixture on top.
- Cover the pan with plastic wrap and freeze for at least 8-10 hours.
- When ready to serve, let the ice cream soften at room temperature for 10-20 minutes for easier scooping.
Notes
Ensure the whipping cream is cold for better whipping results.
Let the ice cream sit out for a short time to achieve a creamy texture before serving.
Feel free to adjust the amount of cookie crumbs based on your preference.
Nutrition
- Serving Size: 1 scoop
- Calories: 240
- Sugar: 15g
- Sodium: 80mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg