Biscoff Ice Cream
Ingredients
2 cups (500 ml) cold heavy whipping cream
1 cup (300 g) sweetened condensed milk
½ cup (125 g) Biscoff spread (softened)
½ cup crushed Biscoff cookies (optional but amazing!)
2–3 tbsp warmed Biscoff spread for swirling
Instructions
In a large bowl, whip the cold heavy cream until stiff peaks form.
In another bowl, mix sweetened condensed milk + ½ cup Biscoff spread until smooth.
Fold the whipped cream gently into the Biscoff mixture.
Add crushed Biscoff cookies and fold again.
Pour into a freezer-safe container.
Drizzle warmed Biscoff spread on top and swirl with a knife.
Cover and freeze for 6–8 hours