This biscoff ice cream is a delicious, creamy vanilla ice cream swirled with cookie butter, and loaded with chunks of Biscoff cookies.
I am obsessed with cookie butter, and want to think of all the ways I can use it in different recipes. I mean, have you tried my white chocolate chip biscoff cookies? They might literally be my favorite cookie ever. And of course thinking of all the ways to use Biscoff Biscuits and Cookie Butter, that means Biscoff ice cream!
This Biscoff Cookie Butter Ice Cream is the perfect creamy vanilla ice cream that is loaded with chunks of Biscoff cookies and sweet creamy cookie butter. It’s one of my new favorite ice cream flavors.
It’s a philadelphia style ice cream which just means it’s made without eggs, so that means it’s cook free, and so easy to make! It’s a delicious ice cream, with a super creamy texture, with the best Biscoff cookie crunch, and cookie butter pockets in every bite!
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This is a quick overview of the ingredients you’ll need for this Biscoff Ice Cream recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- heavy cream – this gives the ice cream base the best rich and creamy flavor and texture.
- whole milk – I recommend using the highest fat level milk you can for the best creamy texture, but you can use a lower fat milk for a lighter ice cream
- granulated sugar
- vanilla extract – to give the ice cream base a nice vanilla flavor
- Biscoff cookies – these add a nice crunch to the ice cream. You can use Lotus Biscoff Cookies or TJ Speculoos cookies.
- Biscoff spread / Cookie Butter – I usually can find Biscoff cookie butter from any local grocery store, but Trader Joe’s Speculoos, Great Value, or even a homemade Cookie Butter will work.
Where can I buy Biscoff Cookies and Biscoff Cookie Butter?
You should be able to find Lotus Biscoff cookies and cookie butter at most grocery stores. I have seen them at Walmart, Target, Kroger brand stores, etc.
How to make Homemade Biscoff Ice Cream?
In a large bowl, add the heavy cream, milk, sugar, vanilla extract, and salt. Whisk that all together for a couple of minutes to help the sugar dissolve a bit.
Start your ice cream maker (ps. make sure your ice cream bowl is frozen the night before) and pour in the ice cream mixture, making sure to scrape the sides of the bowl to get it all in. And let it run according to the manufactures directions, mine says about 25 to 30 minutes.
Chop up some Biscoff Cookies and add them to the ice cream in the machine, and let it churn for another 3 to 4 minutes to mix them throughout the ice cream.
Melt the cookie butter in the microwave for 30 seconds to 1 minute, until it is smooth and creamy, and pourable.
Scoop about a quarter of the ice cream into a 2quart freezer safe container (a 9×5 bread pan usually works great) then drizzle about 1/4 of the cookie butter. Swirl it with a knife. Add more Biscoff cookie pieces if desired. Layer more ice cream, more cookie butter, more ice cream, more cookie butter, more ice cream, more cookie butter. Sprinkle the top with more Biscoff Cookie pieces.
Cover the ice cream all up with plastic wrap and place it in the freezer for at least 6 hours. Though I like it leave it overnight, so it’s more solid and scoopable.
Tips and Tricks:
- You need a 2QT ice cream maker for this recipe, otherwise the ice cream will overflow. You can try not pouring it all into the ice cream bowl if you use a 1.5 QT ice cream maker.
- Don’t forget to put your ice cream maker freezer bowl into the freezer at least 12 to 24 hours before you want to make your ice cream. (I like to just leave mine in the freezer so it’s always ready)
- Instead of heavy cream you can substitute half and half in this recipe to lower the fat and calories slightly, though naturally that will make the ice cream less creamy too.
How long will homemade Ice Cream last?
Homemade ice cream is best eaten within 2 weeks. It will still be safe to eat for longer than that, but the quality will start to go down after too long.
This is the perfect ice cream for cookie butter lovers. It’s sweet, creamy, and so lucious, swirled with creamy cookie butter and full of lots of Biscoff cookie crumbles. It’s delicious and the perfect recipe to make all summer long!
More ice cream recipes:
- Cookies and Cream Ice Cream
- Peanut Butter Ice Cream
- Chocolate Covered Oreos
- Cookies and Cream Cookies
- Mint Cookies and Cream Ice Cream
- Cookies and Cream Fudge
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Biscoff Ice Cream
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1/2 TBS vanilla extract
- 1 cup chopped Biscoff cookies
- 1/2 cup Cookie Butter
- Freeze the bowl of a 2QT ice cream maker at least overnight.
- Stir the milk, cream, sugar and vanilla together in a large bowl for a few minutes, until sugar dissolves.
- Pour the mixture into your 2qt ice cream maker and allow to run for 25-30 minutes (according to the directions on your machine).
- Add the chopped Biscoff cookies to the ice cream and let the ice cream continue to churn for another 3 to 4 minutes until they are mixed throughout.
- Melt the cookie butter for 30 seconds until nice and creamy.
- Scoop 1/4 of the ice cream into a 2QT pan and drizzle 1/4 of the cookie butter over the ice cream. Repeat with more ice cream, more cookie butter, more ice cream, more cookie butter, more ice cream, and more cookie butter.
- You can sprinkle more Biscoff cookie crumbs over the top too, if desired.
- Cover the ice cream with plastic wrap and place in the freezer to freeze solid for 6 hours, up to overnight.
Judith Delaney says
I just made this. Very watery. I think the cream to milk ratio is off. Without egg yolks this mixture won’t thicken. Very disappointed
Sorry you didn’t like it! I use these ratios for several ice cream recipes without issue. It’s not a custard style ice cream so you don’t need eggs. I’m happy to trouble shoot, if you want to tell me what ice cream maker you used, how long you churned it – and if you froze it for 6 hours after mixing as recommended?