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Biscoff Cookie Butter Homemade Ice Cream Recipe [+ Video]

4 Reviews

Sweet cookie butter and Biscoff cookie crumbles fully loaded into rich and creamy vanilla ice cream! Did that grab your attention? We are obsessed!

A photo of several scoops of Biscoff cookie butter homemade ice cream in a dark gray bowl with cookie crumbles all over the top.

We try to live a balanced and healthy life, but come the weekend, we allow ourselves a treat. Cade is obsessed with ice cream! Especially homemade ice cream! It just doesn’t get any more summery or delicious!

We like to find any reason to use Biscoff! Have you tried our Biscoff banana bread or our Biscoff Rice Krispies? So good! Putting Biscoff cookies in ice cream not only seemed logical, but it also seemed like, why didn’t we do this a hundred years ago?! I mean, seriously!

What Flavor is Biscoff?

Biscoff cookies have a warm flavor of brown sugar and cinnamon. They are made with a fairly stiff dough, rolled out thin and the cut into cookie shapes similar to shortbread. They are crisp cookies which makes them perfect for crumbling up in this ice cream!

What is Cookie Butter?

Cookie butter is similar in texture to peanut or almond butter, but it is made of ground up speculoos cookies mixed with fat, flour and sugar. Biscoff cookies are a type of speculoos cookie. Cookie butter is spreadable just like nut butters or chocolate spread. It is not a nut butter, however, as doesn’t contain any nut products. We put dollops of it all over the completed vanilla ice cream and swirl it in. It adds the best flavor!

A photo of a container of biscoff cookie butter homemade ice cream with a jar of cookie butter next to it and a spoonfull of cookie butter right beside it.

Where Can I Buy Biscoff Cookies and Cookie Butter?

I have found Biscoff cookies and cookie butter at most grocery stores. They are at Target, Walmart, Smith’s, Trader Joe’s, etc. They will just be on the cookie aisle…no secret location!

How to Make Biscoff Homemade Ice Cream?

Homemade ice cream is one of the easiest desserts to make, but because we all grew up picking our favorite flavor at the store, we often forget that homemade ice cream is like homemade cookies, it’s just the best. Like BY FAR the best! Unless we are talking about Tillamook ice cream! It’s a close second to homemade! But I’m obsessed with all things Tillamook, so I’ll stop before I get too distracted. Here are the steps to making the ice cream:

A photo of a container full of biscoff cookie butter homemade ice cream.

  1. Fat: Let’s start with the basis for what makes ice cream so creamy and delicious…the fat! You want heavy cream and half and half for this recipe. The more fat, the creamier the ice cream! You can use whole milk instead of the half and half if you must, but don’t go lower than whole milk.
  2. Sugar: Add the sugar and vanilla to the cream and warm it all up in a sauce pan but do not let it boil.
  3. Eggs: While the milk and sugar are warming, whisk the heck out of your egg yolks until they become pale. The whisked eggs are the key to soft and creamy ice cream. Add a few tablespoons of the warm cream mixture into the eggs to temper them. Give them a good whisk and then add the egg yolks into the pot of cream. Heat everything until the cream coats the back of a wooden spoon. Again, don’t boil!

Pro tip: We like to use a candy thermometer just make sure the cream and eggs mixture does not go over 160 degrees.

A photo of several scoops of Biscoff cookie butter homemade ice cream in a dark gray bowl with cookie crumbles and melted cookie butter all over the top.

How to Make Biscoff Homemade Ice Cream…the Final Steps

Cool the custard mixture in the fridge for several hours or even overnight if you can.  Whisk everything one more time before pouring it into your ice cream maker. Freeze the ice cream per the instructions of your ice cream maker. We have linked our preferred ice cream maker in the recipe card.

Once the ice cream has formed, transfer 1/4 of the ice cream to another container, dot it with dollops of cookie butter and swirl it in with a knife. Then add Biscoff cookie crumbles. Repeat this process until you have thoroughly Biscoff’d the whole batch. Store it in a container in the freezer to finish setting up.

A photo of a container full of biscoff cookie butter homemade ice cream being scooped.

What Is The Best Way To Store Homemade Ice Cream?

Store your homemade ice cream in a freezer safe, airtight container. We prefer to use a shallow and flat container so that you have a lot of scooping real estate and it help keep the consistency of the ice cream just right. If you place a piece of plastic wrap on the top of the ice cream before putting on the lid, it will help prevent ice crystals from forming.

How Long Will Homemade Ice Cream Keep?

We have found that homemade ice cream is best eaten within 2 weeks. It will still be fine to eat after that but the quality starts to diminish a little. You should just have a heaping bowl every single night until it is gone!

Biscoff cookie butter homemade ice cream is our new favorite way to get our Biscoff fix! If you need another excuse (or two) to eat Biscoff, try our Oreo Biscoff spread or our Biscoff banana muffins! Ice scream, you scream, we all scream for Biscoff cookie butter ice cream!!

More Ice Cream Recipes You’re Sure to Love:




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A photo of several scoops of Biscoff cookie butter homemade ice cream in a dark gray bowl with cookie crumbles and melted cookie butter all over the top.

Biscoff Cookie Butter Homemade Ice Cream Recipe

5 from 4 votes
Prep Time: 2 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 17 minutes
Servings: 6 servings
A rich and creamy vanilla ice cream loaded with sweet cookie butter and bits of biscoff cookies!


  • 2 Cups Heavy Cream
  • 1 Cup Half and Half
  • 1 1/4 Cup Sugar
  • 1/2 Teaspoon Vanilla
  • 6 Egg Yolks
  • 6 Biscoff Cookies
  • 1/2 Cup Cookie Butter


  • In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla.
  • Stir occasionally, heating the mixture until bubbles form around the edges.
  • Remove from heat.
  • Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow.
  • After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.
  • Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.
  • Heat, stirring constantly, until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you're done. Don't cook hotter than 160 degrees.
  • Remove from heat and chill in the refrigerator (for several hours or overnight).
  • Once the mixture is chilled, whisk it to combine everything one last time and freeze according to your ice cream maker’s instructions (a 4-5 quart machine).
  • When the ice cream is done, spoon 1/4 of the ice cream into a container and dot with dollops of cookie butter and swirl with a knife.
  • Add biscoff cookie bits. Repeat layers until you reach the top.
  • Freeze over night for the best results for consistency.


Biscoff cookie butter ice cream can be frozen for 2 weeks.
Nutrition Facts
Biscoff Cookie Butter Homemade Ice Cream Recipe
Amount Per Serving (1 g)
Calories 521 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 15g
Cholesterol 216mg72%
Sodium 102mg4%
Carbohydrates 47g16%
Sugar 40g44%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of several scoops of Biscoff cookie butter homemade ice cream in a dark gray bowl with cookie crumbles all over the top.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I was wondering what brand of ice cream maker I should buy..can’t wait to try this recipe!

    • Reply
    • Hi LuVena! I’ve added a link in the post to our new favorite! Here’s the link: https://amzn.to/3r2qqn1
      This ice cream is so good! Let is know what you think!

      • Reply
  • This is perfection! Soooooo creamy and rich, absolutely divine. Thank you!

    • Reply
    • Yes, Wendy!! I am so obsessed with this ice cream! Thank you for the feedback and review!

      • Reply
  • What’s the meaning half and half in the recipe thank you

    • Reply
    • It is a dairy product that is made of half whole milk and half cream.

      • Reply

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