BISCOFF COOKIE BUTTER ICE CREAM
BISCOFF COOKIE BUTTER ICE CREAM
The base of this Biscoff Cookie Butter Ice Cream contains just four ingredients that are likely already in your fridge and pantry. a half cup of cookie butter is whisked into the base and added to your ice cream maker and just before it’s finished, a cup of coarsely crushed speculoos cookies are swirled into it. The end result is nothing short of what ice cream dreams are made of.
Prep Time: 10 mins
Total Time: 10 mins
Course: Dessert
Cuisine: american
Servings: 6
Nutrition
Calories: 534kcal | Carbohydrates: 39g | Protein: 6g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 167mg | Sodium: 68mg | Potassium: 133mg | Sugar: 33g | Vitamin a: 26.2% | Vitamin C: 0.6% | Calcium: 10.6% | Iron: 1.4%
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 cup milk
- 2 cups heavy whipping cream
- 1/2 cup cookie butter
- 1 cup coarsely crumbled Biscoff cookies
Instructions
1. In a mixing bowl, whisk eggs until light and fluffy.
2. Slowly add sugar, whisking after each addition, until light and fluffy.
3. add milk and heavy whipping cream, whisking until completely combined.
4. In a smaller mixing bowl, add peanut butter and approximately one cup of milk mixture. Whisk together until fully incorporated.
5. Pour peanut butter mixture into mixing bowl with milk mixture, whisking together until combined.
6. Pour combined mixture into prepared ice cream mixture and churn according to manufacturer's instructions.
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