I have a confession to make: Before a few weeks ago, I had never tried Biscoff spread. Never ever. (I know, I know…) But now I have. And I estimate that in about three months I’ll probably weigh somewhere around 400 pounds. Thanks in advance, Biscoff.
Now, I know that Biscoff cannot legally list “crack” as an ingredient on the jar, but who are they kidding? There must be crack in this product. Why else have I dipped anything and everything straight into the jar, including, but not limited to, spoons, knives, and my fingers.
Biscoff spread has been consuming my brain and I’ve been thinking about ways to use it in a dessert, although as previously discussed, straight out of the jar does not hurt my feelings one bit. But I took the plunge and added a large amount of Biscoff into my cheesecake ice cream base, which resulted in a heavenly frozen concoction that I could eat all day, every day. The texture here is more like semifreddo than typical ice cream and about 9 zillion times better.
Biscoff Cheesecake Ice Cream
Makes about 1 quart
8 ounces cream cheese
4 ounces sweetened condensed milk
1/2 cup Biscoff spread
1/2 cup frozen whipped topping
1/4 cup milk
2-4 Biscoff cookies
Combine cream cheese and sweetened condensed milk in an electric mixer until smooth. Mix in Biscoff spread, then add frozen whipped topping and milk. Lastly, crumble 2-4 cookies (depending on how much crunch you want) into the mixer and run until incorporated.
Pour into a container and freeze until set. Let soften for several minutes prior to scooping.
Do I really even need to say anything else about this ice cream? If a recipe has “Biscoff” and “cheesecake” in its name, you should just go make it…really soon.