Blend the base

• Add the milk, monk fruit sweetener, vanilla bean paste, salt and xanthan gum to the blender.
• Blend until completely smooth.

Freeze the base

• Pour the base into the pint container.
• Freeze for at least 16 hours.

Prepare the mix-ins

• Freeze the Biscoff cookies so they firm up and resist the mixing blade.

Soften the pint

• Run the pint under hot water for at least 60 seconds.

Spin the ice cream

• Spin on the “Lite Ice Cream” setting.
• Spin again on the “Respin” setting if the texture is very powdery.

Add the cookies

• Make a hole down to the bottom with a butter knife on the side of the pint, instead of the center, to keep the cookies from getting pulverized.
• Fill the hole with the frozen Biscoff cookies.

Mix in and serve

• Run the “Mix-in” cycle so the cookies stay in slightly bigger pieces.
• Serve immediately, with an extra Biscoff cookie as a spoon if you like.