Amazing Biscoff Ice Cream in Ninja Creami

Ingredients

• 286 g Heavy Cream (30-35% fat heavy whipping cream)
• 218 g Whole Milk (Any milk, whole milk recommended)
• 350 g Sweetened Condensed Milk (Entire 300 ml can (≈350 g))
• 156 g Biscoff Spread (Lotus Biscoff cookie butter, softened)

Instructions

1. Measure Cream

   Weigh 286 g of heavy cream using the kitchen scale.

   Time: PT2M

2. Measure Milk

   Weigh 218 g of whole milk.

   Time: PT2M

3. Add Condensed Milk

   Open the can of sweetened condensed milk and add the entire 350 g to the bowl.

   Time: PT1M

4. Measure Biscoff Spread

   Weigh 156 g of Biscoff spread (about a little more than half a 380 g jar).

   Time: PT2M

5. Mix Ingredients

   Combine the cream, milk, condensed milk and Biscoff spread in the mixing bowl. Stir vigorously until the mixture is completely smooth and the spread is fully incorporated.

   Time: PT5M

6. Fill Container

   Pour the mixture into the Ninja Creami pint container, smooth the top with a spatula, and securely attach the lid.

   Time: PT2M

7. Freeze

   Place the sealed container upright in the freezer for at least 5 hours (or overnight) until solid.

   Time: PT5H

8. Spin in Ninja Creami

   Insert the frozen container into the Ninja Creami, select the ‘Ice Cream’ function, and let the machine spin. If ice crystals appear, run a quick ‘Respin’ after 5 minutes.

   Time: PT5M

9. Serve

   Scoop the Biscoff ice cream into bowls or cones. Optional: garnish with crushed Biscoff biscuits for extra crunch.

   Time: PT1M

Nutrition Facts

Calories

801

Protein

11 g

Carbohydrates

98 g

Fat

35 g

Fiber

2 g