Biscoff Cheesecake Ice Cream
Equipment:
Loaf Pan
Hand or Stand Mixer
Prep time: 10 min
Freeze: 6-8 hours
Total: 6-8 hours
Yield: 8-10 servings
Ingredients:
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 1/2 cups no bake cheesecake
- 5-7 Biscoff cookies
- 1/4 cup Biscoff cookie butter
- 1 tablespoons vanilla extract
Instructions:
Whip the heavy cream for about 2-3 mins until frothy.
Add in the vanilla & sweetened condensed milk and mix on high until soft peaks form.
Stir in crushed Biscoff cookies.
Add 1/3 to your pan.
Add melted Biscoff cookie butter and a few dollops of no bake cheesecake.
Add another layer of whipped cream mixture.
Top with cookie butter and no bake cheesecake.
Add a final layer of whipped cream, cookie butter and no bake cheesecake.
Cover with plastic wrap and freeze 6 hours for a soft set or 8+ hours until ready to serve.
