Ice Cream

Gochujang Biscoff Crunch Ice Cream

Name: Gochujang Biscoff Crunch Ice Cream
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 1 tsp vanilla extract; 1 tbsp vegan cream cheese; ¾ cup coconut cream; 1 cup plant-based milk; ⅓ cup dark brown sugar; 1 tbsp maple syrup; 1 tbsp gochujang paste; 1 tbsp Biscoff cookie butter; 6 Biscoff cookies, crushed

16 oz pint · adapted from u/Affectionate-Code751 on r/ninjacreami

1530kcal

15gprotein

172gcarbs

90gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramIce Cream

Ingredients · 16 oz

vanilla extract1 tsp

vegan cream cheese1 tbsp

coconut cream¾ cup

plant-based milk1 cup

dark brown sugar⅓ cup

maple syrup1 tbsp

gochujang paste1 tbsp

Biscoff cookie butter1 tbsp

Biscoff cookies, crushed6

Steps

1. Blend everything except the cookies with a hand blender until smooth.

2. Freeze the pint 24 hours, then spin until creamy.

3. Mix in the crushed Biscoff cookies.

Adapted from u/Affectionate-Code751 on r/ninjacreami