So there’s this cookie:
And with those cookies, they made this cookie spread
And with that cookie spread, I made Biscoff ice cream
- 2 cups almond milk
- 3/4 cup Biscoff spread
- 1/4 cup brown sugar
-1 tablespoon vanilla
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.