After several attempts, I finally came up with the very best homemade biscoff ice cream recipe ever! It’s loaded with biscoff cookie pieces and swirls of cookie butter, and a touch of cinnamon boosts the biscoff flavor.
I tried a no churn biscoff ice cream recipe with sweetened condensed milk, as well as a few no cook ice cream recipes.
But this custard-based ice cream yields the smoothest, creamiest, most luscious biscoff ice cream you will ever try! Yes, it does take longer to prepare, but trust me, it is worth it.
I was inspired to come up with this recipe after I tried lotus biscoff ice cream at a local ice cream shop. I was hooked after one bite, and just knew I had to recreate it at home.
Dozens of bowls of ice cream and several months later, I finally reached ice cream perfection! If you love cookie butter as much as I do, this is going to be your new favorite ice cream flavor. 🙂
HOW TO MAKE BISCOFF ICE CREAM
- PREP – Crush or chop the biscoff speculoos cookies into small chunks. Set aside.
- COOK – Whisk together about 1/4 cup of the heavy whipping cream, brown sugar, cinnamon, salt, and eggs in a heavy saucepan until very smooth. Stir in the remaining cream and the cookie butter. Cook and stir over medium-low heat until thickened. The temperature should be 165 degrees.
- CHILL – Strain the mixture into a large bowl to remove any lumps. Stir in the vanilla and milk. Cover the bowl with plastic wrap or a lid and chill until very cold, at least 8 hours.
- CHURN – Pour the mixture into the bowl of an ice cream machine. I use this Cuisinart and I love it! Churn according to the manufacturer’s instructions.
- RIPEN – Layer a third of the ice cream, cookie pieces, and biscoff in a freezer-safe container. Repeat layers. Cover and freeze for several hours or until ice cream is firm enough to scoop.
- SERVE – For an extra special treat, serve the ice cream with additional cookie pieces and a drizzle of melted biscoff cookie butter spread.
PRO TIPS:
- If you make homemade ice cream often, invest in an insulated ice cream container. It works so much better than a loaf pan at keeping ice cream fresh and soft.
- For the best flavor and texture, use a high-quality cookie butter spread. I’ve had the best results with Lotus biscoff creamy spread and Trader Joe’s speculoos cookie butter.
- Whole milk makes the richest, creamiest ice cream, but 2% will also work. If you try to use skim milk, you can end up with ice crystals in your ice cream.
- If you don’t have time to let the cooked mixture chill for 8 hours, you can speed up the process by placing the pan in an ice-water bath. Stir occasionally and add more ice as needed. It will take about an hour to get the mixture cold.
VARIATIONS:
- Instead of using 2 whole eggs, you can use 4 egg yolks.
- For a deeper caramel flavor, use dark brown sugar instead of light.
MORE DELICIOUS ICE CREAM RECIPES:
- Peanut Butter Cup Ice Cream Recipe
- Chocolate Ice Cream with Cookie Dough
- Cheesecake Ice Cream Recipe
- Cookies and Cream Ice Cream
- Milky Way Ice Cream Recipe
- Eggless Vanilla Ice Cream Recipe
- Peach Ice Cream Recipe
Biscoff Ice Cream
Equipment
Ingredients
Custard Base:
- 2 cups heavy cream
- ¾ cup light brown sugar
- ¾ tsp ground cinnamon
- pinch of salt
- 2 large eggs
- ⅓ cup biscoff spread
- 2 tsp vanilla extract
- 1 cup milk
Swirl:
- 12 lotus biscoff cookies crushed into small pieces
- ¼ cup biscoff spread
Instructions
- In a large saucepan, combine about 1/4 cup of the cream, the brown sugar, cinnamon, salt, and eggs. Whisk until very smooth. Add the rest of the cream and the 1/3 cup of biscoff cookie butter spread.
- Cook and stir the mixture over medium-low heat for 8-10 minutes, or until the temperature reaches 165°. It should thicken enough to coat the back of a spoon.
- Strain the ice cream mixture through a fine-meshed wire strainer. Stir in the vanilla extract and milk.
- Cover and chill for 8 hours or overnight.
- Pour the chilled mixture into the canister of an ice cream maker. Churn according to the manufacturer's instructions.
- In a freezer safe container, layer a third of the ice cream, a third of the biscoff cookie pieces, and a third of the biscoff spread. Repeat two times.
- Cover and place in the freezer. Freeze for 3-4 hours, or until firm enough to scoop.
Notes
- Makes about 1 1/2 quarts.
Nutrition
Every bite of this biscoff cookie butter ice cream is sinfully delicious! If you are a fan of biscoff, it’s a must-try recipe!
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Error in recipe. No mention of what to do with the milk.
Well dang, how did I forget that? I have fixed the instructions. I add the milk with the vanilla after the mixture has been cooked.