Step 1

Blend the milk, sugar, cookie butter, and salt using a hand blender or stand mixer until sugar is dissolved.

Step 2

Mix the heavy cream with a spatula (do not blend).

Step 3

Optionally, refrigerate the mixture for about 1 hour before churning.

Step 4

Stir the mixture and transfer it to the ice cream maker bowl.

Step 5

Churn the mixture for about 25-30 minutes.

Step 6

Transfer the Biscoff ice cream to a freezer-safe container.

Step 7

Put the crushed Biscoff cookies at the bottom, middle, and on the top layer of the ice cream.

Step 8

Freeze the ice cream for about 5-6 hours before serving.