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After getting my hands on some of Biscoff’s spiced cookie spread, I wasn’t sure what to do with it, because it tasted like graham crackers but was smooth like peanut butter. It reminded me of a graham cracker crust on a strawberry cheesecake, so I decided to transform it into an ingredient in a strawberry cheesecake ice cream. First, spread the cookie butter into a thin layer on a baking sheet and put it in the freezer to harden. Then make a sweet strawberry sauce. The ice cream base of cream cheese, milk, sugar, and lemon juice comes together quickly in a blender and is frozen in an ice cream maker. Finally, the hardened pieces of cookie spread and the strawberry sauce are swirled in and it’s all frozen together until ready to eat.
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
The strawberry mixture can be refrigerated in a container with a tightfitting lid for up to 3 weeks.
This recipe was featured as part of our Summer Strawberry Desserts.
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