Biscoff shipment arrived. The spread was warm and liquid from from sitting outside on such a warm day and I immediately whisked it together with some cream and sugar and poured it into my ice cream maker. (This all happened before I even finished opening the other packages!)
The ice cream was so popular in my house, I have already made it a couple more times. With the abundance of new ice cream ideas flying through my mind these days, that says a lot. My youngest son calls this "cookie ice cream" and he's right. It tastes just like creamy, frozen Biscoff cookies.
Biscoff Banana Split Ice Cream Sundaes was an idea that I just couldn't get out of my head. I loved the bananas with the Biscoff in the Biscoff Banana Bread Baked Oatmeal, so I layered the ice cream with fresh bananas and hot fudge sauce and made myself one heck of an afternoon snack. Sometimes, I just LOVE nap times!
Biscoff "Cookie" Ice Cream
Yield: 6 servings
2 cups half and half (or 1 cup milk, plus 1 cup heavy cream)
1/8 teaspoon fine sea salt
1/4 cup sugar
1 teaspoon vanilla
1/2 cup Biscoff spread, melted and mostly cooled
Melt the Biscoff spread in a small glass dish in the microwave at medium power. This should take about 30-45 seconds. Do not overcook or it will burn. Let it cool for a few minutes. Whisk together all the ingredients until well combined and chill for at least a couple hours.
Pour into your ice cream machine and freeze according to manufacturer's directions. Scoop straight from the machine for soft-serve ice cream or transfer to an airtight container and freeze for a firmer ice cream. Enjoy!
To assemble the sundaes, scoop ice cream into bowls and top with sliced bananas. Pour warm chocolate sauce over the ice cream and top with nuts, whipped cream or even drizzle with melted Biscoff if you desire!
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