Description
A premium coffee ice cream base with chunks of fudgy biscoff butter.
Tasting notes
- The ice cream paired very well with the biscoff, but the chunks as shown in the image were too large and overwhelmed the palate. Will chop them up more finely next time.
- The texture of the biscoff chunks worked very well with the ice cream, soft and very slightly chewy.
Instructions
- Prepare the biscoff butter at least one night before churning. Leave spread out on a plate or in cut-up chunks until ready.
- Prepare the coffee ice cream base the night before churning, age in freezer up to one day.
- Churn your ice cream base.
- Layer the ice cream and biscoff chunks into your container.
- Transfer to freezer and wait at least 4 hours before eating.
Bases
- 1 batch
Mix-ins
- 0.5 batches
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 258 kcal | 3,210 kcal |
| Total fat | 16.3 g | 202.6 g |
| Saturated fat | 8.1 g | 100.7 g |
| Trans fat | 0 g | 0.5 g |
| Carbohydrates | 25.3 g | 314.6 g |
| Sugars | 22.1 g | 274.7 g |
| Fiber | 0 g | 0 g |
| Protein | 4 g | 49.3 g |
