If you want to drown your sorrows with a quadruple scoop of this Biscoff Cookie Butter Ice Cream, don’t wait any longer and make it with this amazing Biscoff cookie butter ice cream recipe!
Biscoff Cookie Butter Ice Cream
This flavored ice cream is packed with the crunch of speculoos cookies and spicy flavors. The creamy Biscoff ice cream is a dream dessert for all cookie butter lovers. Moreover, it’s a delicious homemade ice cream recipe for the most decadent summer treat ever!
Why Do We Love This Recipe?
- Biscoff is a unique cookie. When it meets your favorite homemade ice cream, you get the richest and most flavorful summer dessert ever.
- This recipe is packed with sweet and spicy flavors combining a churned Biscoff ice cream with a Cookie Butter Swirl and Crunchy Lotus Biscoff Cookies crumbs.
Ingredients for Biscoff Cookie Butter Ice Cream
Milk and Cream: Use whole milk and thickened /heavy cream. Don’t use skim milk or light cream as fat is necessary for the creamy texture of the ice cream.
Egg Yolks: the traditional component that gives ice cream a thick, creamy, and velvety texture. Keep in mind that an egg substitute will not work here.
Brown Sugar: You can also use white sugar in the place of brown sugar, but brown sugar adds a caramelized flavor to the dessert.
Biscoff Spread: Cookie butter spread or Speculoos spread is used both in the Biscoff custard base and for a swirl.
Lotus Biscoff Cookies: Lotus Biscoff Cookies or Speculoos Cookies are used in addition to the cookie butter swirl to add a crunch to the frozen treat.
Speculoos Spices: It’s an optional spice to make the classic Belgian Speculoos cookies.
Optional Ingredients: You can use a little bit of salt to balance the sweet flavor of the ice cream.
How to make Biscoff Cookie Butter Ice Cream
Follow these instructions to make delicious Biscoff Cookie Butter Ice Cream:
Place the bowl of your ice maker in the freezer 24 hours before you make the ice cream (for more details, read the manufacturer’s instructions.)
Prepare Biscoff Ice Cream
Add the cream, milk, and Biscoff spread in a saucepan. Let it simmer on low heat. Whisk occasionally to avoid the burning of Biscoff spread.
In the meantime, whisk egg yolks, brown sugar, and speculoos spices in a separate heat-proof bowl.
Add the prepared warm milk mixture over the yolks while whisking it. Mix it well until there are no lumps remaining in the mixture.
Put the whole mixture back into the pan, and cook it on low to medium heat for 5 to 10 minutes or until it starts thickening.
Take your bowl of ice cream machine out of the freezer and fit it in the ice cream maker.
Add the cool custard mixture into the bowl and turn the machine on.
Churn it for 10 to 15 minutes, until it reaches a consistent thick whipped cream. You may see some small ice crystals – that’s normal.
Crunchy Biscoff Swirl
Put half of the ice cream in a large loaf pan.
Drizzle half of the melted cookie butter and half of the Biscoff cookie crumbs.
Pour the remaining ice cream into the pan, spread the other half condiments, and swirl all the ingredients with a knife.
Put it in the freezer for 3 to 4 hours or until it becomes firm enough to scoop up.
Top with more melted cookie butter and nuts to serve.
How to check if the custard is cooked?
There are two easy ways to check if the custard is cooked and ready to chill:
- Use a kitchen thermometer to check the temperature of the custard base. When the temperature is 82 to 84 degrees Celsius, it means the custard is cooked.
- Dip the back of a spoon in the mixture and draw a line through the custard then tip it down. If the custard is liquid and runs over the line, it means it is not ready. If the line stays clear and its consistency appears to be slightly thick, then it’s ready.
Additional Recipe Tips
- If you find the custard base lumpy, you might cook it at a high temperature.
- You can try to pour the mixture into a thin mesh sieve to remove any bits of cooked eggs.
- Use a kitchen thermometer to know if the custard base is properly cooked or not.
- Check that the custard mixture is cold before churning it. You can refrigerate it overnight or put it in the freezer for 30 minutes before pouring it into the machine.
- Do not over-churn this ice cream, otherwise, it will become very hard and thick.
Storage
The Biscoff Cookie Butter Ice Cream is best eaten within a few days or up to a week. It will stay fresh and safe to eat for a long time in the freezer, but keep in mind that its consistency will change over time. The longer it stays in the freezer, the icier it will get.
Nutrition Facts
- Calories: 216 kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 91mg
- Sodium: 21mg
- Potassium: 78 mg
- Fiber: 0.1g
- Sugar: 11g
- Vitamin A: 433IU
- Vitamin C: 0.1mg
- Calcium: 64mg
- Iron: 0.2mg
Homemade Biscoff Cookie Butter Ice Cream – Recipe
Description
This flavored ice cream is packed with the crunch of speculoos cookies and spicy flavors. The creamy Biscoff ice cream is a dream dessert for all cookie butter lovers. Moreover, it’s a delicious homemade ice cream recipe for the most decadent summer treat ever!
Ingredients for Biscoff Ice Cream
For Crunchy Biscoff Swirl
Instructions
- Add the cream, milk, and Biscoff spread in a saucepan. Let it simmer on low heat. Whisk occasionally to avoid the burning of Biscoff spread.
- In the meantime, whisk egg yolks, brown sugar, and speculoos spices in a separate heat-proof bowl.
- Add the prepared warm milk mixture over the yolks while whisking it. Mix it well until there are no lumps remaining in the mixture.
- Put the whole mixture back into the pan, and cook it on low to medium heat for 5 to 10 minutes or until it starts thickening.
- Take your bowl of ice cream machine out of the freezer and fit it in the ice cream maker.
- Add the cool custard mixture into the bowl and turn the machine on.
- Churn it for 10 to 15 minutes, until it reaches a consistent thick whipped cream. You may see some small ice crystals – that’s normal.
- Put half of the ice cream in a large loaf pan.
- Drizzle half of the melted cookie butter and half of the Biscoff cookie crumbs.
- Pour the remaining ice cream into the pan, spread the other half condiments, and swirl all the ingredients with a knife.
- Put it in the freezer for 3 to 4 hours or until it becomes firm enough to scoop up.
- Top with more melted cookie butter and nuts to serve.
Prepare Biscoff Ice Cream
Crunchy Biscoff Swirl
Notes
- If you find the custard base lumpy, you might cook it at a high temperature.
- You can try to pour the mixture into a thin mesh sieve to remove any bits of cooked eggs.
- Use a kitchen thermometer to know if the custard base is properly cooked or not.
- Check that the custard mixture is cold before churning it. You can refrigerate it overnight or put it in the freezer for 30 minutes before pouring it into the machine.
- Do not over-churn this ice cream, otherwise, it will become very hard and thick.
Servings 8
- Amount Per Serving
- Calories 216
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 7<strong class="dr-nut-label dr-nut-measurement">g</strong>35%
- Cholesterol 91mg31%
- Sodium 21mg1%
- Potassium 78mg3%
- Total Carbohydrate 15g5%
- Dietary Fiber 0.1<strong class="dr-nut-label dr-nut-measurement">g</strong>1%
- Sugars 11<strong class="dr-nut-label dr-nut-measurement">g</strong>
- Protein 4g8%
- Vitamin A 433 IU
- Vitamin C 0.1 mg
- Calcium 64 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQs – Biscoff Cookie Butter Ice Cream
Can we make this ice cream without an ice cream maker?
No. You will need an ice cream maker for Biscoff cookie butter ice cream.
Is there a difference between Biscoff Spread and Cookie Butter?
Both are made from crushed speculoos cookie crumbs mixed with fat, flour, and sugar.
What are speculoos and how is it different from Biscoff?
Speculoos are classic Belgian spiced cookies eaten around Christmas Time. Biscoff was a brand name given to speculoos cookies by Belgian company Lotus when they started to sell these cookies outside of Europe.
What is Speculoos Spice Mix?
It’s the mix of spices used to make Speculoos cookies. It contains Cinnamon, Coriander seeds, Nutmeg, Ginger, Cloves, and Caraway seeds.
