Biscoff Ice Cream

Ingredients  

• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup granulated sugar
• 1/2 TBS vanilla extract
• 1 cup chopped Biscoff cookies
• 1/2 cup Cookie Butter

Equipment

• Large Mixing Bowl

Instructions

• Freeze the bowl of a 2QT ice cream maker at least overnight.
• Stir the milk, cream, sugar and vanilla together in a large bowl for a few minutes, until sugar dissolves.
• Pour the mixture into your 2qt ice cream maker and allow to run for 25-30 minutes (according to the directions on your machine).
• Add the chopped Biscoff cookies to the ice cream and let the ice cream continue to churn for another 3 to 4 minutes until they are mixed throughout.
• Melt the cookie butter for 30 seconds until nice and creamy.
• Scoop 1/4 of the ice cream into a 2QT pan and drizzle 1/4 of the cookie butter over the ice cream. Repeat with more ice cream, more cookie butter, more ice cream, more cookie butter, more ice cream, and more cookie butter.
• You can sprinkle more Biscoff cookie crumbs over the top too, if desired.
• Cover the ice cream with plastic wrap and place in the freezer to freeze solid for 6 hours, up to overnight.