Biscoff Ice Cream
This easy egg free Biscoff ice cream recipe is so delicious. It is a cold and creamy 5 ingredient way to enjoy those cookie butter flavors we all love so much.
Servings: 12 Servings (1.5 quarts)
Ingredients
- ½ cup cookie butter
- ¾ cup granulated sugar
- 1 pinch salt
- 4 cups half and half
- 8 Biscoff cookies broken into small pieces
Instructions
- In a large bowl, mix together the ½ cup cookie butter, ¾ cup granulated sugar, and 1 pinch salt.
- Add just a few tablespoons of half and half and mix until combined. Adding a little bit at time to start helps to lighten the cookie butter mixture and makes it easier to incorporate. Continue adding the dairy until all 4 cups half and half have been added.
- Churn according to your ice cream maker's directions. When the ice cream is almost done, add the 8 Biscoff cookies.
- Transfer the ice cream to a freezer container and freeze for at least 3 hours. Let sit on the counter for 10 minutes before serving.
Notes
You can use 2 cups of cream and 2 cups of whole milk in place of the half and half if you prefer.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 67mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 0.05mg
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