Making biscoff ice cream sandwiches

Ingredients

• 2 cups Heavy Cream (cold, preferably 35% fat)
• 1 can (14 oz) Sweetened Condensed Milk (full‑fat, unopened)
• 12 cookies Biscoff Cookies (about 1 cup crushed for flavor, plus extra for layers)
• 1 pinch Salt (enhances flavor)

Instructions

1. Crush Biscoff Cookies

   Place 8‑10 Biscoff cookies in the food processor and pulse until fine crumbs form. If you don’t have a processor, put the cookies in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

2. Blend Some Cookies Into the Base

   Transfer about 1/2 cup of the crushed cookies to a small bowl and set aside; the rest will be used for layering later.

   Time: PT2M

3. Combine Cream and Condensed Milk

   In a large mixing bowl, pour the heavy cream and the can of sweetened condensed milk. Add a pinch of salt.

   Time: PT3M

4. Whip the Ice‑Cream Base

   Using a hand whisk, whip the mixture vigorously for about 20 minutes until it thickens and holds soft peaks. The mixture should roughly double in volume.

   Time: PT20M

5. Fold in Cookie Chunks

   Gently fold the reserved 1/2 cup of crushed Biscoff crumbs into the whipped cream mixture until evenly distributed.

   Time: PT3M

6. Line the Bottom of the Dish

   Arrange whole Biscoff cookies in a single layer on the bottom of the freezer‑safe dish, slightly overlapping if needed.

   Time: PT3M

7. Add the Ice‑Cream Base

   Pour the whipped ice‑cream mixture over the bottom cookies, spreading it evenly with a spatula.

   Time: PT2M

8. Top Layer of Cookies

   Place the remaining whole Biscoff cookies on top of the ice‑cream layer, pressing lightly so they adhere.

   Time: PT2M

9. Cover and Freeze

   Cover the dish tightly with plastic wrap (or a lid) and place it in the freezer for at least 24 hours to set.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g