Biscoff Cookie Butter Ice Cream

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 534kcal

Author: Melanie Bauer | Melanie Makes

This six ingredient Biscoff Cookie Butter Ice Cream contains not only a cookie butter but coarsely crushed speculoos cookies, too!

In a mixing bowl, add eggs.
TIP: I like to use a mixing bowl with a spout as it makes pouring the finished ice cream base into the machine so much easier!
Whisk eggs until light and fluffy.
Add sugar to bowl.
Whisk until sugar has dissolved into eggs.
Add milk and heavy whipping cream.
Whisk until completely combined.
In a smaller mixing bowl, add cookie butter and approximately one cup of milk mixture.
Whisk together until fully incorporated.
Pour cookie butter mixture into mixing bowl with milk mixture. Whisk together until combined.
Pour combined mixture into prepared ice cream mixture and churn according to manufacturer's instructions.
Approximately five minutes before ice cream is complete, or according to manufacturer's instructions, add Biscoff cookies.
Spoon ice cream into freezer safe container and allow to freeze completely prior to serving.
TIP: I have five of these Koji ice cream containers that I use to store all of my ice cream. They're definitely my favorite of all that I've tried.