Biscoff Ice Cream Sandwich

Delightful ice cream sandwiches with a creamy mascarpone-infused center, wrapped in a crunchy Biscoff cookie layer and a touch of dulce de leche.

By @thepurplecupcake_

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 6.17 oz Biscoff crumbs divided
• 3.53 oz butter divided
• 100 g mascarpone
• 250 ml heavy cream
• 0 salt big pinch
• 150 ml condensed milk
• 1 tbsp vanilla extract
• 1 vanilla bean scraped
• 0 dulce de leche
• 0 sea salt
• 0 chocolate optional

Instructions

1. Spray and line a 6” x 6” pan. Set aside.
2. In a bowl, weigh out 175 g (about 6.17 oz) of Biscoff crumbs.
3. Melt 100 g (about 3.53 oz) of butter and add to the crumbs. Mix together and press into the base of lined pan. Set aside.
4. Whisk together the mascarpone, heavy cream, and salt until a thick whipped cream forms.
5. Add the condensed milk, vanilla extract, and scraped vanilla bean. Mix together carefully, deflating as little as possible.
6. Swirl in the dulce de leche, or layer it between the ice cream.
7. Freeze for 4-5 hours, or until firm and set.
8. Repeat the process of making the cookie crust and top the set base with it.
9. Freeze for 2 hours.
10. Cut into pieces. Coat in chocolate if desired, and serve.