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Ingredients
▢2 cups heavy whipping cream
▢300 ml can sweetened condensed milk (14 oz)
▢½ cup Biscoff cookie butter
▢1 tablespoon vanilla
▢1 pinch salt (optional)
▢6 Biscoff cookies (crumbled)

Instructions
In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
Add sweetened condensed milk, cookie butter, vanilla, and salt (if using).
Beat on low speed just until combined (or use a spatula to fold it in).
Spread half of the ice cream into a loaf pan or 2-quart baking dish and sprinkle with half of the crumbled cookies. Repeat with the remaining ice cream mixture and cookies.
Freeze until firm.
Allow it to come to room temperature for 15-20 minutes before serving for the best texture.

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