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Biscoff Cookie Butter Ice Cream Recipe

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4.4 from 81 reviews

  • Author: Ava
  • 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

  1. Whisk Eggs: In a mixing bowl with a spout, whisk 2 eggs until light and fluffy to create a smooth custard base.
  2. 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.
  3. Combine Dairy: Pour in 1 cup milk and 2 cups heavy whipping cream and whisk thoroughly until the mixture is completely combined and smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://quickandsweetrecipes.com/biscoff-cookie-butter-ice-cream-recipe/