Description
This homemade Biscoff cookie butter ice cream is rich, creamy, and loaded with crumbled Biscoff cookies and a ribbon of extra cookie butter. Peak summer dessert.
Ingredients
Units
Scale
- 1.5 cups Heavy Cream
- 1/2 cup whole milk
- 1/2 cup biscoff spread (smooth, loosened)
- 3 tbsp light brown sugar (packed)
- 1 tsp Vanilla Extract
- pinch of fine sea salt
- 10 biscoff cookies (coarsely crumbled)
- 3 tbsp biscoff spread (for optional swirl)
- caramel syrup (to taste, for topping)
Equipment
- Ice cream maker (compressor-style)
- Mixing Bowls
- Whisk
Instructions
- Loosen the cookie butter: Gently warm the 1/2 cup biscoff spread (microwave a few seconds or whisk with a splash of warm Heavy Cream) until loose and pourable.
- Make the base: Whisk the warmed cookie butter with Heavy Cream, whole milk, light brown sugar, Vanilla Extract, and salt until completely smooth.
- Chill (optional): Cover and refrigerate the base for 30 minutes for a smoother churn.
- Crumble cookies: Coarsely crumble the biscoff cookies, keeping some bigger shards. Reserve a handful for topping.
- Churn: Pour the base into your ice cream maker and run the ice cream program until thick and scoopable.
- Add mix-ins: In the last 3 minutes, fold in the crumbled cookies. For the swirl, drizzle warmed biscoff spread over the top and fold 2-3 times only.
- Serve or freeze: Scoop fresh for crunchy cookies, or freeze 2-4 hours in a chilled container to firm up. Top with reserved cookies and caramel syrup.
Notes
- Warm the cookie butter first so it blends smoothly into the cream, cold spread won’t incorporate well.
- A cold base churns smoother. If you have time, refrigerate 30 minutes before churning.
- Add crumbled cookies in the last 3 minutes so they stay as distinct pieces, not blended in.
- For the swirl, fold just 2-3 times. Over-folding blends it in and kills the ribbon effect.
- Eat fresh from the machine for maximum cookie crunch, or freeze up to 2 weeks (cookies will soften over time).
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 490 kcal
- Sugar: 37g
- Sodium: 120mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg