Biscoff Cheesecake Ice Cream

Biscoff Cheesecake Ice Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    - 14.5 oz can sweetened condensed milk

  • 1

    - 8 oz. tub Cool Whip

  • 1 - 8

    oz brick of cream cheese, softened

  • ¼

    cup butter, softened

  • ½

    cup Biscoff (smooth or crunchy, you're choice!)

  • 1

    tbsp lemon juice

  • 1

    tsp vanilla extract

Directions

Use a hand mixer to beat together the cream cheese, butter, and Biscoff spread until smooth. Mix in the sweetened condensed milk, lemon juice, and vanilla extract. Fold in the Cool Whip. (sometimes I add a pinch of salt, just for fun) Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.


Nutrition

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