Biscoff Cookie Butter Ice Cream – Homemade vanilla ice cream dotted with crushed Biscoff cookies and ribbons of cookie butter. A delicious summer treat!
If you’ve tried Biscoff (also labeled Speculoos or Cookie Butter) you know how irresistible it can be. Trader Joe’s sells a cookie butter ice cream with swirls of the spread, but this homemade version captures that same flavor—and I first tasted a version years earlier at a small shop in Florida. Adding crunchy Biscoff cookie pieces takes it over the top.
What is Cookie Butter
Cookie butter has the texture of peanut butter but is made from speculoos cookies, a European spiced shortbread. The cookies have warm notes of gingerbread and caramel, which translate into a rich, addictive spread. You’ll find it as Biscoff Spread in many U.S. stores, as Cookie Butter at Trader Joe’s, or as Speculoos Spread elsewhere—all very similar and interchangeable in recipes.
How to Make Cookie Butter Ice Cream
Making ice cream involves several steps, but it’s straightforward and yields an incredibly creamy custard base. Allowing the custard to chill before churning makes a big difference—so be patient, it’s worth it.
- In a saucepan over low heat, combine 1 cup whole milk, 3/4 cup granulated sugar, 1 cup heavy cream and a pinch of salt. Stir until the sugar dissolves.
- Split and scrape 1 vanilla bean, add the seeds and the pod to the milk mixture, cover, remove from heat and let steep for 30 minutes at room temperature to infuse the flavor.
- Pour 1 cup heavy cream into a large heat-safe bowl and place a fine-mesh sieve on top; set aside for straining later.
- Whisk 6 egg yolks in a medium bowl. Slowly whisk in the warm milk mixture a little at a time to temper the yolks, then return everything to the saucepan.
- Heat the mixture over medium-low and stir constantly with a rubber spatula until it thickens and coats the back of the spatula (about 170–175°F / 77–80°C).
- Strain the custard through the sieve into the bowl with the reserved heavy cream. Stir in 3/4 teaspoon vanilla extract. Add the vanilla pod if desired, cover and chill in the refrigerator until cold—this can take up to 8 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container.
- Fold in 1/2 cup crushed Biscoff cookies.
- Warm 1/2 cup Biscoff spread in the microwave about 15–20 seconds to loosen it. Spoon a few drizzles over the ice cream and gently fold to create ribbons. Repeat until the spread is used.
- Freeze the ice cream for at least an hour to firm up before serving.
How to Store Homemade Ice Cream
Store homemade ice cream in a freezer-safe, airtight container. A shallow container with a tight lid works best for easy scooping. Because it lacks commercial stabilizers and preservatives, it’s best eaten within a month; after that, ice crystals may form and texture will suffer.
More Frozen Treats You’ll Love
- Double Cookie Dough Ice Cream
- Chocolate Milkshakes
- Strawberry Popsicles
- No-Churn Mint Chocolate Chip Ice Cream
- Ice Cream Floats
- Swiss Roll Ice Cream Cake
- Cookie Ice Cream Sandwiches
Biscoff Ice Cream
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 1 vanilla bean, split lengthwise
- 6 egg yolks
- 3/4 teaspoon vanilla extract
- 1/2 cup Biscoff Spread (or Cookie Butter Spread)
- 1/2 cup Biscoff cookies, crushed
Instructions
- Heat the milk, sugar, 1 cup heavy cream and salt over low heat, stirring until the sugar dissolves. Add the vanilla seeds and pod, cover, and let steep 30 minutes.
- Place 1 cup heavy cream in a heat-safe bowl and set a fine-mesh sieve on top.
- Whisk the egg yolks in a medium bowl. Gradually whisk in the warm milk mixture, then return to the saucepan.
- Cook over medium-low, stirring constantly, until the custard thickens and coats a spatula (170–175°F).
- Strain the custard into the bowl with the reserved cream. Stir in the vanilla extract, cover, and chill until cold (up to 8 hours or overnight).
- Churn the cold custard in an ice cream maker, then transfer to an airtight container.
- Fold in crushed Biscoff cookies.
- Warm the Biscoff spread briefly, drizzle over the ice cream and gently fold to create swirls.
- Freeze at least 1 hour before serving.
Notes
Nutrition
Nutrition information is an approximation.
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This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are my own.