Dessert
Lotus Biscoff Ice Cream
30 minPour 4Nutri-Score D€€
D
30 min
30 minLotus Biscoff Ice Cream
recette de
michellekornegay
@michellekornegay
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
heavy creamProduits laitiers300 ml- whole milkProduits laitiers200 ml
- sweetened condensed milkProduits laitiers150 ml
Lotus Biscoff spread (slightly warmed)Épicerie100 g- Lotus Biscoff cookies (crushed)Boulangerie80 g
- vanilla extractÉpicerie5 ml
saltÉpices1 g
par portion
Nutrition
386kcal
- Glucides
- 33 g
- Protéines
- 5 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
ice cream maker
pas à pas
Préparation
- Étape 1
Mix the base
- Pour the heavy cream, milk and sweetened condensed milk into a bowl.
- Add the vanilla extract and salt.
- Whisk until smooth and fully combined.
- Étape 2
Add the Biscoff
- Whisk the warmed Biscoff spread into the base until evenly incorporated.
- Fold in most of the crushed Biscoff cookies, keeping some for topping.
- Étape 3
Churn the ice cream
- Pour the mixture into the ice cream maker and churn until thick and creamy.
- If using a Ninja Creami, freeze the base in its tub first, then spin it.
- Étape 4
Freeze and serve
- Transfer to a container and freeze until firm.
- Scoop and top with the remaining crushed Biscoff cookies.