Rich, creamy, and delightful Biscoff Ice Cream is made with plenty of crunchy Biscoff cookies and a generous swirl of sweet cookie butter. This French-style ice cream recipe starts with a wonderfully silky custard, and is churned in your ice cream maker to perfection.
Get ready for an easy and amazing homemade Biscoff ice cream recipe made with cinnamon-spiced Biscoff cookies and cookie butter! Ice cream with cookies is always a favorite in my house. Be sure to try our Cookie Monster Ice Cream, with a fun blue base packed with two types of cookies.
Why You’re Going to Love This Biscoff Ice Cream Recipe
- It’s sweet, gently spiced, and packed with the caramelized flavor that you can only get from these classic Belgian cookies.
- This Biscoff Ice Cream uses a more traditional French ice cream making method, which means that it is extra rich and creamy.
- It also has a creamy vanilla custard ice cream base, with the cookie butter and Biscoff pieces swirled in at the end to give it amazing texture and flavor contrast.
As soon as you taste this Biscoff Ice Cream you’ll fall in love! Drizzle your bowl with a bit of warm cookie butter for an extra special treat.
Ingredients in Homemade Biscoff Ice Cream
- Egg Yolks – These create the base for our ice cream custard. We’ll gently heat the egg yolks to pasteurize them, but you can also purchase pasteurized eggs if you prefer.
- Granulated Sugar – Any good ice cream will have a generous amount of sugar in it, both for sweetness and texture.
- Whole Milk – Milk is cooked with egg yolks and sugar to create our custard base. Don’t try to use low-fat milk. It just won’t work the same way.
- Heavy Cream – Making homemade ice cream with both heavy cream and whole milk is what gives us the best creamy texture.
- Pure Vanilla Extract – Vanilla elevates the simple flavors of milk, sugar, and cream.
- Biscoff Cookie Butter – The classic creamy Biscoff cookie butter spread is added twice. First, it’s mixed in as a swirl, and then it’s drizzled over the pan, just before the final freezing step. If you can’t find the Lotus brand cookie butter, feel free to substitute it with cookie butter from Trader Joe’s or Target.
- Biscoff Cookies – These cookies are enjoyed all over the world for a reason! They have a wonderful caramelized flavor and are super crunchy.
For the complete list of ingredients and instructions on how to make Biscoff Ice Cream, please see the recipe below.
How to Store Biscoff Ice Cream
Store this homemade Biscoff Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month. The paper keeps air from touching the ice cream, which keeps it fresher for longer.
No Churn Biscoff Ice Cream Directions
No ice cream maker? No problem! Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours.
Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture. Swirl in the extra cookie butter and additional crushed cookies at the end of the two-hour period.
Biscoff Ice Cream Add-Ins
The flavor of Biscoff and cookie butter is already incredibly complex and interesting, so there is no real need to add anything else to this homemade Biscoff cookie ice cream recipe.
However, I never say never when it comes to ice cream add-ins! Get creative and try some new things. Dark or semisweet chocolate chunks would be lovely.
A sweet fruit addition such as a swirl of raspberry compote or caramelized bananas could also work really well. If you want your ice cream to have more cinnamon flavor, add a teaspoon of ground cinnamon to the ice cream base.
More Homemade Ice Cream Recipes:
- Rum Raisin Ice Cream
- Toasted Almond Ice Cream
- Stracciatella Ice Cream
- Mascarpone Ice Cream
- Lemon Custard Ice Cream
- Dulce De Leche Ice Cream
- Birthday Cake Ice Cream
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- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup Biscoff cookie butter, divided
- 1 cup crushed Biscoff cookies, divided
- Freeze your ice cream bowl according to the manufacturer’s instructions.
- In a medium bowl, whisk together the egg yolks and granulated sugar until they are pale and fluffy.
- Add the whole milk and heavy cream to a medium-sized saucepan set over medium heat. Bring the milk to a gentle simmer.
- When the milk is just bubbling around the edges, remove it from the heat and slowly pour it into the bowl with the egg yolks and sugar, whisking constantly.
- Transfer the tempered egg mixture back to the saucepan and set it over medium-low heat. Cook, stirring constantly, until it thickens enough to coat the back of a spoon– about 5-7 minutes. If your ice cream base has any lumps, pour it through a fine mesh sieve before chilling.
- Place the ice cream in a small bowl and cover it with plastic wrap, making sure that the plastic wrap touches the surface of the ice cream so it doesn’t form a skin. Chill the ice cream base in the refrigerator for at least 4 hours or up to overnight.
- Once the mixture is fully chilled, churn it in your ice cream maker according to the manufacturer’s instructions– in my Kitchenaid Ice Cream Maker, this took about 20 minutes. Transfer the soft serve ice cream to a large bowl.
- Warm the cookie butter for 15-20 seconds in the microwave, or just until it is pourable. Add half of the cookie butter and half of the crushed cookies to the ice cream and fold them quickly to combine.
- Add half of the ice cream base to a loaf pan and drizzle over cookie butter and sprinkle with crushed cookies. Top with the remaining ice cream and any remaining cookie butter and cookies.
- Cover the pan tightly with plastic wrap and freeze for at least 4 hours, but preferably overnight.
- Scoop and enjoy.
- Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours before you're going to make ice cream.
- Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.
- Homemade ice cream should be easy to scoop if you let it soften at room temperature for 5 minutes after removing it from the freezer.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 402Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 137mgSodium: 156mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 6g