Biscoff-Macaroon Ice Cream

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What else is there to say? Things hang around in my kitchen, and end up together… David’s super easy-n-tasty Peanut Butter recipe, but with Biscoff spread, and then one of the uses for the byproduct egg whites – macaroons! Although, perhaps ironically – or maybe appropriately? – this recipe does not use eggs. Nice combo! It might even work with just sweetened coconut rather than having to go through the whole making the macaroons thing, but they did have some nice crispy bits that were a little extra special. And of course not all the macaroons went into the ice cream. (oh! *light bulb moment* could just toast the coconut!)

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