Equipment
- 1 stand mixer or hand mixer
- 1 bowl
Ingredients
- 480 mL heavy whipping cream, cold
- 240 grams biscoff cookie butter, split
- 396 grams sweetened condensed milk
- tiny pinch fine sea salt
- 4-5 biscoff cookies, roughly crumbled
Method
- Place the heavy whipping cream into a large bowl or the bowl of a stand mixer and use an electric mixer, fitted with a whisk attachment, to beat the heavy cream until stiff peaks form (I start on slow speed so it doesn't splash and increase the speed as it thickens).480 mL heavy whipping cream cold
- Then add in 2/3 of the cookie butter (2/3 cup or 160 grams) and the salt and mix just until it's fully combined.240 grams biscoff cookie butter split, tiny pinch fine sea salt
- Once that's whipped, add the sweetened condensed milk and turn the mixer up to medium speed, mixing just until it's combined.396 grams sweetened condensed milk
- Use a rubber spatula to make sure it's all mixed in and spread half of the ice cream into a deep pan.
- Place the other 1/3 of the cookie butter in a bowl and microwave it for 10 seconds so it's more runny. Drizzle half of the melted cookie butter on top of the ice cream and use a knife to swirl it back and forth.240 grams biscoff cookie butter split
- Sprinkle half of the cookie crumbs on top and then repeat with the second half of the ice cream, cookie butter and cookie crumbs.4-5 biscoff cookies roughly crumbled
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Nutrition
Calories: 443kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 79mgPotassium: 202mgFiber: 0.1gSugar: 31gVitamin A: 806IUVitamin C: 1mgCalcium: 146mgIron: 0.3mg