Fudgy biscoff butter chunks

Biscoff butter mixed with cream and oil, then frozen, to achieve a fudge-like consistency.

This made a little too much for 1L of ice cream base, so I would recommend to scale down a bit.

Refined coconut oil would be a better sub for oil (but I didn't have it on hand for this batch).

1. Warm the biscoff butter
2. Whisk in oil and cream until smooth
3. Spread onto parchment paper and place in freezer
4. Once frozen, chop into chunks of your desired size