If you have a sweet tooth and an affinity for deliciously creamy desserts, this Biscoff Cookie Butter Ice Cream Recipe is about to become your new obsession. Imagine velvety ice cream infused with the rich, caramelized flavor of cookie butter and studded with crunchy Biscoff cookie pieces that deliver the perfect balance between smooth and crunchy. It’s an absolute crowd-pleaser and unbelievably simple to make at home, turning any regular day into a special occasion with every scoop.
Ingredients You’ll Need
Each ingredient in this Biscoff Cookie Butter Ice Cream Recipe plays a crucial role in creating its signature texture and flavor. From the richness of the heavy whipping cream to the distinctive caramel notes of the cookie butter, these few simple ingredients come together beautifully to make a treat you’ll crave again and again.
- Eggs: Provide richness and help give the ice cream a creamy texture.
- Sugar: Sweetens the ice cream while aiding in smoothness.
- Milk: Lightens the heavy cream and balances creaminess.
- Heavy whipping cream: Adds luscious creaminess for that perfect ice cream mouthfeel.
- Cookie butter: The star ingredient that delivers the classic Biscoff flavor—warm, spiced, and caramelized.
- Coarsely crumbled Biscoff cookies: Offer delightful crunch and extra bursts of cinnamon-spiced sweetness.
How to Make Biscoff Cookie Butter Ice Cream Recipe
Step 1: Whisk the Eggs
Start by cracking two eggs into a mixing bowl, preferably one with a spout for easy pouring later on. Whisk them vigorously until they become light and fluffy. This helps incorporate air to give your ice cream a wonderful light texture.
Step 2: Sweeten the Eggs
Add three-quarters of a cup of sugar to the fluffy eggs and continue whisking until the sugar dissolves completely. This step is crucial to avoid any graininess in your final ice cream.
Step 3: Mix in Milk and Cream
Pour in one cup of milk and two cups of heavy whipping cream, then whisk everything together until fully combined. The mix of milk and cream ensures your ice cream is rich without being too heavy.
Step 4: Incorporate the Cookie Butter
In a separate smaller bowl, combine half a cup of cookie butter with about one cup of the milk and cream mixture. Whisk it until it’s completely smooth and blended. This makes it easier to fold evenly into your main ice cream base.
Step 5: Combine All Mixtures
Pour the cookie butter mixture into the larger bowl with the rest of the milk mixture and whisk until everything is perfectly combined. This is when your ice cream base starts to take on that irresistible Biscoff flavor.
Step 6: Churn the Ice Cream
Transfer the combined mixture into your ice cream maker and churn according to the manufacturer’s instructions. About five minutes before the ice cream reaches its final consistency, add one cup of coarsely crumbled Biscoff cookies. This ensures you get nice crunchy bits throughout.
Step 7: Freeze Until Firm
Spoon the churned ice cream into a freezer-safe container and let it freeze completely to firm up before serving. I personally love using specialized ice cream containers like the Koji brand for their perfect size and airtight seal.
How to Serve Biscoff Cookie Butter Ice Cream Recipe
Garnishes
Elevate your serving experience with simple garnishes such as a drizzle of warm caramel sauce, a sprinkle of crushed Biscoff cookies, or even a few toasted nuts for added texture. A sprig of fresh mint can also add a pop of color and freshness.
Side Dishes
This ice cream pairs wonderfully with warm desserts like apple pie, brownies, or a rich chocolate lava cake. The spiced, sweet flavors complement all kinds of baked goods and can help turn your dessert course into a showstopper.
Creative Ways to Present
Get playful by serving scoops in waffle cones or homemade cookie bowls. You can also layer the ice cream with crushed cookies and caramel sauce in parfait glasses for a visually stunning treat. The Biscoff Cookie Butter Ice Cream Recipe lends itself well to creative plating, so don’t be afraid to experiment!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Biscoff Cookie Butter Ice Cream Recipe (which might be tough), store it in an airtight container in the freezer. This will help maintain its creamy texture and keep the Biscoff cookie pieces from getting soggy.
Freezing
This ice cream freezes beautifully. After churning, simply place it in your preferred container and freeze for at least four hours or overnight. Properly sealed, it can keep fresh in the freezer for up to two weeks without losing flavor.
Reheating
Ice cream is best enjoyed cold, so reheating isn’t necessary. However, if the ice cream becomes too hard from the freezer, let it sit at room temperature for 5 to 10 minutes before scooping to soften it slightly without melting it completely.
FAQs
Can I make this Biscoff Cookie Butter Ice Cream Recipe without an ice cream maker?
Yes, you can! Just pour your ice cream base into a shallow freezer-safe dish, freeze it, and stir vigorously every 30 minutes to break up ice crystals until it’s creamy and frozen. It’s a bit more hands-on but totally doable.
Can I substitute the eggs in this recipe?
For the best traditional texture, eggs are preferred. But if you’re looking to avoid raw eggs, consider using pasteurized eggs or an egg substitute designed for custard recipes. Just note the texture might vary slightly.
How long will this ice cream keep in the freezer?
If stored properly in an airtight container, the ice cream will maintain its quality for up to two weeks. After that, it might develop freezer burn or ice crystals that affect the texture.
Can I use other cookie butter brands or flavors?
Definitely! While Biscoff is classic, you can experiment with other spiced or nutty cookie butters. Just keep in mind the flavor profile may shift a bit, but the creamy richness will still shine.
Is it okay to add the Biscoff cookie pieces earlier in the churning process?
Adding the cookie pieces too early can cause them to break down too much and lose their crunch. Adding them near the end of churning keeps the texture just right, with perfect bite-sized bits throughout.
Final Thoughts
If you want to treat yourself to a luscious, flavor-packed frozen dessert, you absolutely must try this Biscoff Cookie Butter Ice Cream Recipe. It’s simple, satisfying, and sure to delight anyone lucky enough to get a scoop. Once you experience that creamy texture combined with the warming notes of cookie butter and crunchy Biscoff cookies, you’ll understand why this recipe holds a special place in my heart.
Print
Biscoff Cookie Butter Ice Cream Recipe
- Total Time: 4 hours 10 minutes (including freezing time)
- Yield: 6 servings
Description
Delight in the creamy, indulgent flavor of Biscoff Cookie Butter Ice Cream, made with rich cookie butter, crumbled Biscoff cookies, and a smooth custard base. This no-churn inspired recipe blends eggs, sugar, milk, and heavy cream for a luscious treat that’s perfect for any ice cream lover.
Ingredients
Custard Base
- 2 eggs
- 3/4 cup sugar
- 1 cup milk
- 2 cups heavy whipping cream
Flavoring and Mix-ins
- 1/2 cup Biscoff cookie butter
- 1 cup coarsely crumbled Biscoff cookies
Instructions
- Whisk Eggs: In a mixing bowl with a spout, whisk 2 eggs until light and fluffy to create a smooth custard base.
- Add Sugar: Gradually add 3/4 cup sugar to the eggs and whisk until the sugar is fully dissolved, ensuring no graininess in the ice cream.
- Combine Dairy: Pour in 1 cup milk and 2 cups heavy whipping cream and whisk thoroughly until the mixture is completely combined and smooth.
- Incorporate Cookie Butter: In a smaller bowl, mix the 1/2 cup Biscoff cookie butter with about 1 cup of the milk and cream mixture, whisking until the cookie butter is fully incorporated and smooth.
- Combine Mixtures: Pour the cookie butter mixture back into the larger milk and cream custard bowl, whisk together until fully combined for a uniform flavor.
- Churn Ice Cream: Pour the combined mixture into the prepared ice cream maker and churn according to the manufacturer’s instructions, creating a creamy, soft ice cream texture.
- Add Cookie Crumbles: About five minutes before the churning is complete, or according to your ice cream maker’s instructions, add 1 cup coarsely crumbled Biscoff cookies to incorporate delightful crunchy bits.
- Freeze Before Serving: Transfer the churned ice cream into a freezer-safe container and freeze until fully set before serving, allowing flavors to meld and the texture to firm up.
Notes
- Using a mixing bowl with a spout helps with easy pouring into the ice cream maker.
- Be sure to fold the cookie crumbles in towards the end to prevent them from becoming soggy.
- Allow the ice cream to freeze completely for at least 4 hours for best texture.
- If you don’t have an ice cream maker, consider placing the mixture in a shallow container and stirring every 30 minutes while freezing to mimic the churning process.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
