INGREDIENTS
- 3 cups whole milk
- 2 scoops True Protein WPI 90 vanilla protein powder
- 3 tbsp smooth Biscoff spread
- 2 tsp granulated sweetener
- 6 biscoff biscuits, crushed
- Topping:
- 1 tbsp smooth Biscoff spread
- 1 tsp coconut oil
METHOD
- Place the milk, protein powder, Biscoff spread and sweetener into a high-speed blender and blend until smooth.
- Turn the Cuisinart Ice Cream Maker on and pour mixture into the frozen bowl. Churn for 30 minutes.
- In the meantime, make the Biscoff topping by microwaving the spread and coconut oil for 15-20 seconds, stirring half way and when done.
- Next, once the ice cream is done, fold in the crushed Biscoff biscuits, reserving some for sprinkling on top.
- Pour the ice cream into a freezer safe container and drizzle over the biscoff topping and sprinkle with the remaining biscuits.
- Allow to set in the freezer for 4 hours and enjoy!
MACROS
- Calories- 202
- Protein- 13.6g
- Carbohydrates- 17.6g
- Fat- 8.7g