Biscoff Ice Cream Cups
Creamy Biscoff Ice Cream made in small tubs with a smooth texture and strong cookie flavor. Eggless and no churn with simple ingredients.
Servings 15 Mini Cups
Calories 294kcal
INGREDIENTS
- 600 ml (2.½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 2 tablespoon powdered milk optional but recommended
- ½ cup Biscoff spread or cookie butter
- 8 (8) Biscoff cookies extra for topping
INSTRUCTIONS
- Add the cream, sweetened condensed milk, and powdered milk to a bowl. Use a large mixing bowl so you have space to whip.
- Mix with a hand mixer until the mixture begins to thicken. Stop once the cream looks slightly heavier and holds soft lines.
- Add the Biscoff spread to the bowl. It helps if the spread is room temperature so it blends well.
- Mix again until the volume increases and the mixture thickens. You want the mixture to look airy and smooth with no streaks.
- Blend the Biscoff cookies into crumbs. Make them fine or leave small pieces for crunch.
- Fold the crumbs through the ice cream base. Use a spatula so you keep the mixture light and fluffy.
- Spoon the mixture into small tubs sealing with lids. Fill each tub to the top so the surface freezes smooth.
- Freeze for six hours or overnight.
NOTES
- Powdered milk is optional but helps reduce ice crystals.
- Use cold cream for fast whipping.
- Mix until thick before adding the Biscoff spread.
- Fold the crumbs gently through the ice cream.
NUTRITION
Serving: 1Cup | Calories: 294kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 48mg | Potassium: 149mg | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 0.1mg
