Creamy, smooth Biscoff Ice Cream loaded with my favorite Cinnamon Chips!
My husband wants me to go camping this weekend. I’m not talking “glamping” I’m saying camp.ing. Like in a tent, bugs, sleeping bags, no running water, sleeping on the ground with a 7 month old…camping. Ugh. I am really not trying to sound like a bizznatch, or a snob, because I used to loooove camping. My parents used to take us every single Summer for two weeks. We always looked forward to it. We did have an actual camper though, with mattresses. (And running water.)
My point is. It would be a blast to rough it with my husband and a shit ton of beer. But roughin’ it, with two babes…its like hes never traveled with kids before, like he doesn’t realized how much crap you have to bring. I mean, I can totally get down on only bringing the bare essentials. Bug spray. diapers. wipes. A pile of t shirts. Beer. But if I can avoid it, I totally will. I mean… “Why do people go camping? We have houses!!” (Bonus points to whoever can tell me what show that is from!)
But for realz…lets just rent a cabin. Capiche? Moving on. We all love biscoff. yes, we can’t get enough of it. It’s everywhere right now. Nobody can stop eating it or baking with it, or talking about. Its the greatest thing since sliced bread..or something like that…maybe not, but with its continuing popularity, you would think it is!
Anyhoo..I’m definitely on the biscoff-loving-bandwagon. I eat it by the spoonful’s on a daily basis. I feel like it can do no wrong. Especially in ice cream. Especially. It just even more creamy and irresistible. Add Cinnamon Chips
The combination here, of three of my favorite things…ice cream, cinnamon chips, and biscoff, is AMAZING. I can’t stop making this. Try it in a milkshake too. Ugh. Yes. I have another post coming soon using this heavenly, creamy, biscoff-y goodness! Make it, you’ll find yourself walking back to the freezer an embarrassing amount for spoonful’s..eventually you’ll just give up and grab the entire container.
Creamy, smooth Biscoff Ice Cream loaded with my favorite Cinnamon Chips!
Ingredients
- 3 Tablespoons Cream Cheese, softened
- 1 Cup Biscoff
- 2 cups whole milk
- 1 1/2 Tablespoons Cornstarch
- 1 1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 Tablespoons light corn syrup
- 1 cup Cinnamon Chips
Directions
- In a large bowl cream together the cream cheese and cookie butter, set aside.
- Fill a separate large bowl with cold water and ice cubes.
- In a small bowl whisk together 2 tablespoons of milk with the cornstarch and set aside.
- In a medium sized saucepan over medium heat, stir together the remaining milk, cream, salt, sugar, and corn syrup.
- Whisking occasionally bringing it to a rolling boil, where the milk is bubbling but not boiling over, for about 4-5 minutes.
- Then remove from heat, and slowly whisk in the cornstarch slurry.
- Bring back onto the stove, with a rubber spatula, constantly stir for about two minutes.
- Remove from heat, and slowly pour into the large bowl with the biscoff-cream cheese mixture. Going back and forth between the whisk and the rubber spatula, stir until the biscoff is fully melted into the milk mixture. It may take 2-3 minutes, but it will fully melt and you'll have a golden brown liquid!
- Once everything is mixed together well, set the bowl in the ice bath for 30-40 minutes, adding additional ice cubes if necessary to fully cool the liquid.
- Once cooled all the way through, pour the mixture into your ice cream maker and churn according to manufacturers instructions. Mine takes about 20-25 minutes.
- In the remaining 2 minutes, pour in the cinnamon chips.
- When its done transfer to a freezer safe container, cover with a lid, or plastic wrap pressed onto the ice cream. Freeze at least two hours. Enjoy!
Ice Cream Base adapted from Jeni’s Splendid Ice Creams
