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.
- Biscoff Cookies (known in Europe as Lotus Speculoos cookies) made there way into America as in-flight treat in the 1980’s. (We took a trip to Europe this past Summer and we definitely had these on our flight)
- In 2007 there was a recipe contest where Els Scheppers combined Lotus Speculoos cookies into a creamy spread. Lotus Bakeries contacted her after the show and they were together to release the Biscoff Spread. ( I need to start making spreads)
- The product sold out in Belgium just 3 hours after its first initial release. (Whowza)
- Biscoff Products are all natural ingredients, preservative free, free of trans fat and cholesterol, made without GMO ingredients, vegan and they don’t contain nuts. (Yay for nut free)
ENJOY ~ Meagan
Biscoff Ice Cream
Ingredients
- 1 14.1 oz. container Biscoff Spread
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 cup whole milk
- 1 16fl oz. container heavy whipping cream
- 1/2 cup chocolate chip morsels plus extra for topping, chopped
Instructions
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.