So there’s this cookie:
And with those cookies, they made this cookie spread
And with that cookie spread, I made Biscoff ice cream
Ingredients:
- 2 cups almond milk
- 3/4 cup Biscoff spread
- 1/4 cup brown sugar
-1 tablespoon vanilla
Directions:
In a saucepan over low-medium heat, whisk together almond milk, Biscoff spread and brown sugar. When combined, remove from heat and whisk in vanilla. Transfer to a bowl chill in the refrigerate, about 2 hours. Follow directions for your ice cream maker and freeze finished product overnight.
It tastes great on its own, but is amazing with apple pie.
Posted by Kylie on October 2, 2012 at 10:44 pm
OH MY GOD!!! I have to make this!
Posted by Cindy on October 2, 2012 at 10:48 pm
This looks easy and delicious. I hope I still have a jar in my pantry.
Posted by Lisa Marie @ MidwestVeg on October 3, 2012 at 2:17 am
You are my hero! That looks TOO good!
Posted by Sal on October 3, 2012 at 4:11 am
Biscoff Ice Cream? I think I love you!
My ice cream maker has been relegated to the attic, might have to go drag it out!
Posted by sarahappifanie on October 3, 2012 at 10:25 am
EVIL GENIUS.
Posted by Thanksvegan 2012 « Suburban Vegan on November 26, 2012 at 7:49 am
[...] H’s family came up for Thanksgiving this year. On Wednesday, we had their traditional holiday meal. His parents made lots of vegetable dishes for me. As always, it was very good. On Thursday, we ran the Hillstriders Thanksgiving 5K, ate leftovers for breakfast and then I started preparation for Thanksvegan. Eight hours of cooking! Everything went fairly smoothly, except the Celebration Roast took forever to warm up. It was tasty though. The squash looked pretty, but it was too hard. Everything else was a success, especially the apple pie with Biscoff ice cream. [...]