First, start by making your very own Homemade Biscoff Cookie Spread. Or buy the store bought version if you prefer.
In a stand mixer, beat the heavy cream on high speed until stiff peaks form and it resembles whipped cream.
In a separate bowl, mix together the sweetened condensed milk and cookie butter. Mix until the two ingredients are fully combined.
Pour the sweetened condensed milk and cookie butter mixture into the heavy cream.
Add crushed Lotus biscoff cookie crumbs to the ice ream batter.
Use a spatula to fold the ingredients into the heavy cream. Do not over mix because you don’t want the whipped cream to deflate.
Pour the ice cream mixture into a 9×5 inch loaf pan.
Cover with plastic wrap and freeze for at least 6 hours or preferably over night.
Finally, enjoy your cookie butter ice cream right away.
- Make sure to wrap the plastic wrap around the loaf pan when storing the ice cream. This will prevent freezer burns and crystallization.
- If you’re planning on making homemade cookie butter, find the full recipe and instructions here.
- If you don’t have a loaf pan, you may use a pie dish, air tight container or even an old ice cream container.
Calories: 363kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 68mg | Potassium: 183mg | Sugar: 26g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg