Biscoff Ice Cream

 Biscoff Ice Cream

3 c. heavy cream

1 1/4 c. whole milk

1 1/4 c. sugar

1 1/2 T. vanilla

16 Biscoff Cookies

3/4 c. Biscoff Cookie Butter

In a large bowl, combine heavy cream, whole milk, sugar and vanilla.  Stir until the sugar is dissolved.  Place in the refrigerator for at least 30 minutes.  Roughly chop 6 of the cookies and finely chop the other 10 cookies.  Set aside.

When the ice cream mixture is chilled, pour into a 2-quart canister ice cream maker.  Turn the ice cream machine on.  Allow ice cream to churn until almost completely set up.  With the ice cream maker still going, gradually add in the chopped cookies.  Let the ice cream churn until the cookies are mixed in.  While this is happening, warm the Biscoff Cookie butter in the microwave for 15 to 20 seconds.  Stir well.

Turn off the ice cream maker and remove the paddle.  Scoop 1/3 of the ice cream into a large freezer safe container.  Drizzle the warmed Biscoff butter over the ice cream.  Scoop another 1/3 of the ice cream into the container then drizzle another 1/3 of the cookie butter.  Repeat one more time with ice cream and cookie butter.  Place a piece of plastic wrap over the top of the ice cream then put the lid on the container and freeze for several hours.