I was gifted some Biscoff butter, which I’d been struggling to figure out what to do with because it was almost too deliciously decadent. Then I saw Biscoff cookies on sale at Costco and I had the revelation that Biscoff ice cream was what I’d been saving that Biscoff butter for. I threw in some semi-sweet chocolate to offset the richness a little bit. It turned out so yummy I’m wishing for more Biscoff butter now.
Guessipe
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate, finely chopped
- 1 cup Biscoff cookies, roughly chopped
- 3/4 cup Biscoff butter
Whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar dissolves. Refrigerate for a few hours.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes). Fold in the chocolate and Biscoff cookie pieces.
Transfer 1/3 of the ice cream to a chilled glass container. Dollop 1/3 of the Biscoff butter onto the ice cream. Add another 1/3 of the ice cream and dollop more Biscoff butter. Add the rest of the ice cream. Dollop the remainder of the Biscoff butter. Swirl with a knife.
Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
