Biscoff Cookie Butter Ice Cream

1 cup Biscoff cookie butter, divided

14 oz. canned sweetened condensed milk

1 tsp ground cinnamon

1 tsp vanilla extract

2 cups heavy cream

5 - 6 Biscoff cookies, crushed

Pour ¾ cup Biscoff cookie butter into a microwave safe bowl. Heat the cookie butter for 15 - 30 seconds or until the spread becomes more liquidy.

Reserve the remaining ¼ cup cookie butter for swirling into the ice cream.

Pour the Biscoff cookie butter, sweetened condensed milk, ground cinnamon and vanilla extract into a mixing bowl fitted with whisk attachment. Mix the ingredients together on medium speed until well combined. 

With the mixer on low speed, pour in the heavy cream into the cookie butter mixture. Once all the heavy cream has been added, increase the speed to medium until the cream mixture whips into soft-medium peaks. 

Layer ½ of the homemade Biscoff ice cream into the freezer proof container. Swirl in 2 T of Biscoff cookie butter and ½ of the crushed Biscoff cookies.

Repeat with the remaining Biscoff ice cream mixture, melted cookie butter and crushed cookies.

Transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight.

Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!