Homemade Biscoff Ice Cream is made with just four ingredients and in about a half hours time. The hardest part of this recipe is waiting for it to freeze all the way to enjoy. If you love Biscoff cookies you'll love this ice cream.
Using a KitchenAid Stand Mixer begin to cream the Biscoff spread and white sugar together (for about 1 minute).
Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
Pour the Biscoff mixture into an ice cream machine and follow your manufacturers directions.
Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Freeze for at least 4 hours and then enjoy.
Yield - This recipe for Biscoff Ice Cream makes 2-½ pints of ice cream. That will yield about 10 half cup servings.
Ice Cream Machine - I use the KitchenAid Ice Cream Attachment, and it takes about 20 minutes to churn the ice cream.
Storage - Place the ice cream in a freeze safe container. Store in the freezer for up to 1 week.
Toppings - Top ice cream with whipped cream and crumbled Biscoff cookies.