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5
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6
votes
Cookie Butter Ice Cream
Biscoff Ice Cream is easy to make with a sweet endearing flavor.
Course
Dessert
Cuisine
Ice Cream
Prep Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Servings
Calories
78
kcal
Author
Ginny McMeans
Ingredients
15
ounces
coconut milk, 1 can, it may be a little over or under 15 ounces, usually about 17% to 22% fat
2
tablespoons
maple syrup
½
cup
Biscoff cookie butter spread
Instructions
Make sure your Ice Cream Maker bowl has been in the freezer for about 18 hours.
Take the ice maker bowl out of the freezer and put it in your ice cream maker.
In a blender, mix the coconut milk, Biscoff spread and maple syrup together.
Pour the mixture into your ice cream maker.
Turn on your ice cream maker and let run for 15 to 20 minutes. All done!
Eat soft serve, as is, or place in a freezer container to harden for scoops later.
Notes
This makes 21 ounces ice cream and a serving is 7 ounces.
Nutrition
Serving:
7
ounces
|
Calories:
78
kcal
|
Carbohydrates:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Sodium:
2
mg
|
Potassium:
48
mg
|
Sugar:
3
g
|
Vitamin C:
0.2
mg
|
Calcium:
6
mg
|
Iron:
0.7
mg