Description

This Biscoff Ice Cream showcases a delightful blend of whipping cream, cream cheese, and cookie spread, creating a creamy and rich dessert that’s perfect for warm days or when you crave something sweet and special.

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

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Instructions

Whip the cold cream in a large mixing bowl until peaks form.
In a separate bowl, whip together the cream cheese, powdered sugar, and about two-thirds of the biscoff spread until smooth.
Gently combine the whipped cream with the cream cheese mixture using a rubber spatula, folding until both mixtures are fully incorporated.
Melt the remaining biscoff spread and set aside. Crush the biscoff cookies into crumbs.
Layer one-third of the ice cream mixture into a loaf pan. Add one-third of the cookie crumbs and spread one-third of the melted biscoff spread over it.
Repeat this layering process two more times, finishing with the ice cream mixture on top.
Cover the loaf pan with plastic wrap and freeze for at least 8 to 10 hours.
Before serving, allow the ice cream to sit out for 10 to 20 minutes, depending on the season, to soften slightly.

Notes

For an extra touch, you can drizzle melted Biscoff on top just before serving.
Ensure the cream is very cold for better whipping results.
If you prefer a sweeter dessert, adjust the powdered sugar to taste.

Nutrition

Serving Size: 1 scoop
Calories: 300
Sugar: 19g
Sodium: 150mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg