I also needed a recent reason to use the jar of Biscoff spread aside from just dipping a spoon in it daily. These wants and needs led to making this Greek frozen yogurt adaptation of Katie's recipe. I've successfully used the Purple Cow recipe amounts to make a number of yogurt bases. This is one of my absolute favorites. The Greek yogurt tang is still slightly there but is well balanced by how sweet the Biscoff tastes. I don't think this is going to last long in our freezer!
You will need:
*1 cup Biscoff Spread + 2 tablespoons
*3 cups plain Greek yogurt (2%) nonfat does not work for frozen yogurt....it would for popsicles though!
*1 teaspoon vanilla extract
*3/4 cup sugar
1. In the bowl of a stand mixer, beat sugar and yogurt until smooth. Add one cup of Biscoff spread and continue to mix until creamy. Stir in the vanilla. Cover the mixture and chill in the fridge for about 30 minutes.
2. Stir the chilled yogurt mixture and then pour/spoon it into your ice cream maker. Churn for about 20-30 minutes depending on your ice cream maker. (I did 20 minutes in my Kitchen Aid attachment)
3. Stir in the additional 2 tablespoons of Biscoff. Place in an airtight freezable container. Freeze for a couple hours before serving; Freeze up to one week.
Note: Frozen yogurt often freezes more solid than ice cream. Allow it to sit at room temperature for about 5-10 minutes before serving. If you scoop earlier, the frozen yogurt chips off more like ice.