Homemade Biscoff Ice Cream is going to knock your socks off! A creamy vanilla ice cream base with Biscoff cookie pieces and swirls of cookie butter throughout. It’s out of this world delicious!
It’s Jodi from 5 Boys Baker here, and I have the most amazing homemade ice cream recipe to share with you today. We are huge ice cream lovers at our house. It’s pretty much in our blood. haha 😉 We make it year-round, especially during the hot summer months.
This Homemade Biscoff Ice Cream might just be our favorite homemade ice cream yet.
We love Biscoff cookies! Any time we fly we can’t wait for the flight attendants to pass out the snacks and we all go for the Biscoff cookies. Who wants pretzels or peanuts when you can have Biscoff cookies?! 😀
When I saw Biscoff cookie butter in the stores several years ago I knew it was going to be a dangerous thing to have in my house. A spread made from those delicious cookies!? How could it not be amazing!?
After tasting it for the first time, I had to hide the jar because I wanted to eat the entire thing on my own. It’s delicious on waffles, crepes, toast and of course spread on top of a Biscoff cookie! Honestly though, most of the time I just grab a spoonful of it.
The idea for this ice cream came after having Biscoff ice cream at Rockwell Ice Cream Co. Our son Zach’s friends told us about it and I think my husband and I went that very next day. After one bite I knew I needed to create my own version of it. We think mine is even better.
You definitely need to give this one a try.
WHAT KIND OF ICE CREAM MAKER SHOULD I USE? For this particular recipe, it’s best if you use an ice cream maker that has an ingredient spout (meaning, it allows you to add ingredients while the ice cream is churning). I use my 2-quart Cuisinart ice cream maker. I keep the canister in my freezer at all times so it’s always ready to use whenever I want to make ice cream. You could use an ice cream maker that requires ice and rock salt, but you will have to stop it, remove the motor and the lid, add the cookies in and then start it back up. It’s just so much easier if you have one of the “open top” ice cream makers.
WHAT IS BISCOFF COOKIE BUTTER AND WHERE DO I BUY IT? Biscoff cookie butter is a sweet creamy spread made with Biscoff cookies. You can buy it in almost any grocery store by the peanut butter.
WHERE CAN I FIND BISCOFF COOKIES? Biscoff cookies are also sold in most grocery stores. You’ll find them down the cookie aisle. If you can’t find them at your local grocery store, they’re available online on from several places.
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Homemade Biscoff Ice Cream
- 3 cups heavy cream
- 1 ¼ cups half-n-half (or whole milk is fine)
- 1¼ cups sugar
- 1 ½ Tablespoons vanilla
- 16 Biscoff cookies roughly chopped
- 3/4 cup Biscoff Cookie Butter slightly warmed
- In a large Pyrex measuring cup (or a large bowl) mix heavy cream, half-n-half, sugar and vanilla. Stir until sugar is dissolved. Place in fridge for about 30 minutes to get good and cold.
- Once ice cream mixture is chilled, pour into a 2-quart canister ice cream maker. Turn ice cream machine on. Allow ice cream to churn until it becomes almost completely set up (it should be the consistency of a thick milk shake). With the ice cream maker still going, add in the chopped cookies one large spoonful at a time. Let ice cream maker continue to churn until thick and cookies are all mixed in (just a few more minutes).
- While the ice cream is churning those last few minutes after adding the cookies, warm the Biscoff cookie butter in the microwave for 15 to 20 seconds. Stir well.
- Once ice cream is set up, turn off ice cream maker and remove paddle (make sure you clean off all the ice cream). Scoop 1/3 of the ice cream into a large freezer safe container, dollop several spoonfuls of the warmed Biscoff (use 1/3 of it) over the ice cream and give a few gentle swirls. Scoop another 1/3 of the ice cream into the bowl and dollop more spoonfuls of Bisoff cookie butter, and then a few gentle swirls. Repeat one more time with remaining ice cream and cookie butter. Place a piece of Saran Wrap directly onto the top of the ice cream and put lid on container and freeze for several hours.
- Serve with a few extra cookie crumbs/pieces on top if desired.
I like to take about 4 or 5 of the cookies and chop them into small pieces (almost crumbs) and then leave the rest in bigger pieces.