Biscoff ‘N’ice Cream


Biscoff ‘N’ice Cream

(makes approximately 1 pint)

  • 2 ripe bananas, sliced and frozen
  • 1/2 cup coconut cream**
  • 1/2 cup biscoff cookie spread
  • 6 biscoff cookies, broken up or smashed into small chunks
  1. Put frozen bananas, coconut cream and cookie spread in the bowl of a food processor and blend until smooth.  You will probably have to stop the machine a couple of times and scrape down the edges to get it all cohesive.
  2. Pour the Nice cream into a freezer safe container and stir in the broken up cookie chunks.
  3. Freeze a minimum of 4 hours.  Keeps for several weeks in the freezer (it may last longer than that, I’m not sure because it disappears into my tummy way before then.)
  4. Defrost on the counter 5-10 minutes before serving, to make it more scoopable.
  5. I served this with a scoop of coconut cream, drizzle of chocolate (chocolate chips melted with a little bit of coconut oil in the microwave to make it more pourable), a biscoff drizzle (just melted a bit in the microwave till it was runny), vegan dandies marshmallows, and more biscoff cookies.  It was amazing!!

** Some places sell straight coconut cream (like Trader Joe’s), but if you can’t find it, buy a can of full fat coconut milk and put it in the refrigerator for at least 8 hours.  The solids will separate from the liquid and when you open it, you can scoop the cream off the top.

This recipe originally appeared at the Lazy Vegan Baker.


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