Speculoos Cheesecake Ice Cream

Speculoos Cheesecake Ice Cream

Ingredients

  • 1 – 14.5 oz can sweetened condensed milk
  • 1 – 8 oz. tub Cool Whip
  • 1 – 8 oz brick of cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup Speculoos Spread (smooth or crunchy, you’re choice!)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Use a hand mixer to beat together the cream cheese, butter, and Speculoos spread until smooth.
  2. Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
  3. Fold in the Cool Whip.
  4. (sometimes I add a pinch of salt, just for fun)
  5. Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.