Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup Biscoff spread
1 cup crushed Oreo cookies
Directions:
Whisk together cream, milk, sugar, vanilla extract, and Biscoff spread until smooth.
Gently fold in crushed Oreo cookies.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
For an extra crunchy texture, reserve some crushed Oreos to sprinkle on top before serving.
Drizzle with extra Biscoff spread for a delightful touch!
