I am relatively new to Biscoff cookies and their lovely spread.
WHAT?!?!
I know I am definitely late to the biscoff bandwagon that took off a couple years ago. You can google biscoff recipes and a TON of interesting dishes will pop up. I received two different containers one creamy and the other one crunchy. Man oh man what was I going to make with these containers. Naturally I would have slathered it on my bread or dipped my apple slices into it. I needed to use one of these containers to make a delicious recipe. Well, with it being Summer I immediately thought of biscoff ice cream. Ice cream isn’t complete with at least a little bit of chocolate swirled or added to the top of it. Biscoff and chocolate are like peanut butter and jelly, a match made in heaven.
Here is a little Biscoff History for you just in case you wanted to know how it originally started.
In a large bowl combine the biscoff spread and sugars. Using a hand held mixer beat until it is well blended. Slowly stir in the whole milk and cream. Cover with saran wrap and place in refrigerator for at least 3 hours.
Chop up the chocolate chip morsels and put them aside.
Pour the ice cream mixture into the ice cream maker. Let the machine run for 15 minutes and then add the chocolate chip morsels. Let it run for an additional 5 minutes and then place in freezer container. Top with additional chocolate chip morsels.
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This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.