This recipe for homemade biscoff ice cream will satisfy any sweet tooth craving. It's made with just simple ingredients that you probably already have in your kitchen. To make this recipe, you'll need an ice cream maker.
½cupcondensed milk (110 ml)I used vegan condensed milk
1cupheavy cream (250 ml)I used vegan double cream from Elmlea
2tablespoonLotus Biscoff Cookie Butter Spread
1pinchsalt
Instructions
Place all ingredients into a large non-stick saucepan and whisk on medium heat until the sugar and Biscoff cookie butter are dissolved.
Transfer the mixture into the fridge to cool down completely - preferably over night. If your ice cream machine has a built-in compressor, this might not necessary - best check the manufacturer's manual!
Add the ice cream paddle to your Cuisinart ice cream maker (or equivalent) and pour in the cold ice cream mix.
Set the ice cream maker to 50 minutes and start the process.
Just before the time runs out, you can pause the ice cream maker and drizzle melted biscoff spread into the ice cream bowl to create a little swirl. Continue for 1 minute in the ice cream maker after. (Optional)
Transfer the Biscoff ice cream to a freezer container and place it in the freezer for at least 2 hours.
To serve the ice cream, rest the container at room temperature for 10 minutes, then scoop out your ice cream and enjoy!
Notes
For the success of this recipe, I recommend measuring all ingredients by weight using a kitchen scale.
For a crunch, you can add crumbled Biscoff biscuits into the ice cream before freezing!
If you use a different ice cream machine, the timings and settings for your machine might slightly vary. Please refer to the instructions that came with your device.
Do not skip the step of cooling down the ice cream mix before adding it to your ice cream maker - unless you have an ice cream machine with a built-in compressor. In that case, cooling the mix might not be necessary. Best check the manufacturer's manual for your machine to be on the safe side.