Description
A premium, clean, banana ice cream with soft chunks of biscoff butter.
Instructions
- Prepare banana ice cream base and biscoff the night before
- Spread biscoff mixture onto a plate lined with parchment paper, and place in freezer
- The next day, strain bananas from the base and churn. Chop biscoff into small chunks. Alternate layers of the churned base and biscoff chunks
Bases
- 1 batch
Mix-ins
- 0.5 batches
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 256 kcal | 3,113 kcal |
| Total fat | 16.5 g | 200.4 g |
| Saturated fat | 8.2 g | 99.6 g |
| Trans fat | 0 g | 0.5 g |
| Carbohydrates | 23.8 g | 289.4 g |
| Sugars | 20.6 g | 249.6 g |
| Fiber | 0 g | 0 g |
| Protein | 4 g | 49 g |
