Sweet cookie butter and Biscoff cookie crumbles fully loaded into rich and creamy vanilla ice cream! Did that grab your attention? We are obsessed!
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!
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:
- 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.
- Sugar: Add the sugar and vanilla to the cream and warm it all up in a sauce pan but do not let it boil.
- 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.
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.
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:
- Strawberry Ice Cream
- Dulce De Leche Ice Cream
- Berries and Cream Ice Cream
- Lemon Curd Frozen Custard
- Key Lime Pie Milkshake
- Cookies and Cream Frozen Custard
- Copycat Pinkberry Chocolate Crunch Sauce
- Chocolate Chip Cookie Ice Cream Sandwiches dipped in Milk Chocolate
- Apple Pie Fried Ice Cream Cake
- Loaded Salted Pretzel Ice Cream Sundae
- Mint Chocolate Stracciatella Ice Cream
- Nutella Chocolate Chip Ice Cream
- All our ICE CREAM RECIPES here!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Biscoff Cookie Butter Homemade Ice Cream Recipe
- 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.