Frozen yogurt with gingerbread paste and Biscoff cookies
3 servings
30 minutes
Frozen yogurt with gingerbread paste and Biscoff cookies is a delightful combination of creamy Greek yogurt and aromatic Biscoff caramel paste. This dessert is inspired by Italian cuisine, which values the balance between rich flavor and lightness. The crunchy Biscoff cookies add an extra textural twist. Each bite is a harmony of spicy, sweet, and creamy flavors, perfect for a summer treat or cozy evening. Serve it with extra cookie crumbs or a drizzle of caramel sauce to enhance its sophistication. This dessert not only refreshes but also offers a moment of enjoyment, awakening warm memories of comfort.
1
In a small saucepan over medium heat, mix cream, salt, and sugar; cook until the latter dissolves. Add Biscoff paste and cook until it dissolves. Remove from heat, add yogurt, stir until smooth, cool to room temperature, and refrigerate overnight.
- Cream 20% fat: 100 ml
- Salt: pinch
- Sugar: 50 g
- Speculoos (Biscoff-style) cookie butter: 130 g
- Greek yoghurt: 300 g
2
Freeze in the freezer for ice cream according to the instructions, adding crushed Biscoff cookies in the last few minutes of freezing. Transfer the finished yogurt to a container and place it in the freezer for at least 4 hours to firm up.
- Speculoos (Biscoff-style) biscuits: 75 g
