Serves 6
Prep time: 40 minutes
Total time: 4 hours 40 mins
Macronutrient Breakdown
Calories 202
Protein 13.6g
Carbohydrates 17.6g
Fat 8.7g
Ingredients
3 cups whole milk
60g or 8 metric tbsps True Protein WPI 90 in French Vanilla
3 tbsp smooth Biscoff spread
2 tsp granulated sweetener
6 biscoff biscuits, crushed
Topping:
1 tbsp smooth Biscoff spread
1 tsp coconut oil
Method
1. Place the milk, protein powder, Biscoff spread and sweetener into a high-speed blender and blend until smooth.
2. Turn the ice cream maker on and pour mixture into the frozen bowl. Churn for 30 minutes.
3. In the meantime, make the Biscoff topping by microwaving the spread and coconut oil for 15-20 seconds, stirring half way and when done.
4. Next, once the ice cream is done, fold in the crushed Biscoff biscuits, reserving some for sprinkling on top.
5. Pour the ice cream into a freezer safe container and drizzle over the biscoff topping and sprinkle with the remaining biscuits.
6. Allow to set in the freezer for 4 hours and enjoy!
