Main Ingredients: 

1. 3 ½ cups cream base
2. 1 cup Biscoff cookie butter
3. 1 cup Biscoff cookie crumbs (16 cookies)
4. 1 tsp vanilla extract 

Biscoff Cookie Crumbs: 

1. In a blender or food processor pulse biscoff cookies until you have one cup of crumbs, set aside.

Pourable Biscoff Cookie Butter: 

1. Put 1 cup cookie butter in a microwave safe bowl and microwave in 30 second increments, stirring in between start times. (Butter should not be completely melted, just soft enough to pour.)

Ice Cream: 

1. Combine cream base, vanilla, and ¼ cup pourable cookie butter in a bowl, whisk until well combined. 
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Layer ice cream, cookie crumbs, and the remaining ¾ cup pourable cookie butter into an ice cream container. 
5. Cover and freeze for 8 hours or overnight.