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Biscoff Ice Cream

Helen T. Patterson
This Biscoff Ice Cream recipe combines the irresistible flavor of spiced, caramelized Biscoff cookies with a creamy, velvety ice cream base. It’s a perfect dessert for any occasion, offering both smoothness and texture with every spoonful. Homemade and customizable, this ice cream is a delightful treat that everyone will love. Whether you make it in an ice cream maker or by hand, the result is guaranteed to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Belgian
Servings 6 servings
Calories 350 kcal

Equipment

  • Ice cream maker (Optional)
  • Mixing bowl
  • Whisk
  • Food Processor (Optional)
  • Airtight container

Ingredients
  

Biscoff Cookies

  • Amount: 10-12
  • Unit: cookies
  • Name: Biscoff cookies crushed

Heavy Cream

  • Amount: 2
  • Unit: cups
  • Name: Heavy cream

Whole Milk

  • Amount: 1
  • Unit: cup
  • Name: Whole milk

Granulated Sugar

  • Amount: 3/4
  • Unit: cup
  • Name: Granulated sugar

Vanilla Extract

  • Amount: 1
  • Unit: teaspoon
  • Name: Vanilla extract

Salt

  • Amount: 1
  • Unit: pinch
  • Name: Salt

Biscoff Cookie Butter (Optional)

  • Amount: 2
  • Unit: tablespoons
  • Name: Biscoff cookie butter for extra flavor

Instructions
 

Crush the Biscoff Cookies:

  • Using a food processor or a rolling pin and ziplock bag, crush the Biscoff cookies into fine crumbs or chunks, depending on your preference.

Prepare the Ice Cream Base:

  • In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar has fully dissolved.

Add the Cookie Crumbs:

  • Fold the crushed Biscoff cookies into the ice cream base. If using, add the Biscoff cookie butter and gently swirl it into the mixture for extra flavor.

Churn the Ice Cream:

  • Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes). The ice cream should reach a soft-serve consistency.

Freeze the Ice Cream:

  • Transfer the churned ice cream into an airtight container and smooth out the top. Cover tightly and freeze for 4-6 hours or overnight until firm.

Serve and Enjoy:

  • Scoop the Biscoff ice cream into bowls or cones, and enjoy the rich, spiced flavor!

Notes

  • No Ice Cream Maker?
    If you don’t have an ice cream maker, simply pour the mixture into an airtight container and place it in the freezer. Stir every 30 minutes for 3-4 hours to break up ice crystals and achieve a creamy texture.
  • Storage:
    Store homemade ice cream in an airtight container in the freezer for up to 1-2 weeks. Be sure to keep it tightly covered to maintain its texture and flavor.
  • Customizations:
    Add other mix-ins such as chocolate chips, caramel ribbons, or crushed nuts for an extra flavor twist. You can also mix in extra crushed Biscoff cookies if you want a more intense cookie flavor.
  • Dairy-Free Version:
    To make this recipe dairy-free, swap the heavy cream and milk for coconut milk or almond milk. Also, check that the Biscoff cookies and cookie butter are dairy-free.
Keyword Biscoff Ice Cream