Description
This Homemade Biscoff Ice Cream recipe offers a rich and creamy frozen treat infused with the unique, spicy sweetness of Biscoff cookie butter. Made from a smooth blend of heavy cream, whole milk, and crushed Biscoff cookies, it delivers a delightful texture and irresistible flavor that’s perfect for dessert lovers seeking a homemade twist on a classic favorite.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup creamy Biscoff cookie butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Add-ins
- 1/2 cup crushed Biscoff cookies
Instructions
- Prepare the Milk Mixture: In a medium mixing bowl, whisk together the whole milk and granulated sugar until the sugar is fully dissolved, creating a smooth base.
- Incorporate Biscoff Cookie Butter: Add the creamy Biscoff cookie butter to the milk mixture and whisk until it is fully smooth and incorporated, ensuring even flavor distribution.
- Add Remaining Ingredients: Stir in the heavy whipping cream, vanilla extract, and salt until the mixture is well combined and creamy.
- Churn the Ice Cream: Pour the prepared mixture into an ice cream maker and churn following the manufacturer’s instructions, usually about 20 to 25 minutes, until the mixture reaches a soft-serve consistency.
- Add Crushed Cookies: During the last 2 minutes of churning, add the crushed Biscoff cookies to incorporate texture and bursts of cookie flavor throughout.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
- Serve: Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping and optimal creaminess.
Notes
- For a stronger cookie butter flavor, swirl in an extra 1/4 cup of warmed Biscoff spread before the final freeze.
- If an ice cream maker is unavailable, whip the heavy cream to stiff peaks separately, fold it into the sweetened milk and Biscoff mixture, then freeze in a loaf pan, stirring once halfway through to improve texture.
