Biscoff Cookie Butter Homemade Ice Cream
- Indulge in the rich caramelized flavors of Biscoff cookies transformed into a luxuriously smooth frozen dessert.
- This homemade ice cream perfectly captures the distinctive cinnamon-spice notes of cookie butter in every creamy spoonful.
- Easily customizable with mix-ins and swirls for your ultimate cookie butter dessert experience.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 1 quart (about 8 servings) 1x
- Category: Dessert
- Method: Churning
- Cuisine: European-Inspired
Ingredients
Scale
- 1 cup Biscoff cookie butter (creamy variety)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- Pinch of salt
- 1 teaspoon vanilla extract
- 8–10 Biscoff cookies, crushed (optional, for mix-ins)
- 1/4 cup caramel sauce (optional, for swirling)
- 2 tablespoons brown sugar (optional)
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- In a medium saucepan, combine milk, cream, half the sugar, and salt. Heat over medium heat until simmering around the edges (5-7 minutes). Do not boil.
- In a medium bowl, whisk egg yolks with remaining sugar until pale yellow and slightly thickened (2-3 minutes).
- Carefully ladle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Continue adding hot liquid in 1/2 cup increments while whisking.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
- Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (3-5 minutes).
- Remove from heat and whisk in the Biscoff cookie butter and vanilla until completely smooth.
- Transfer custard to a large bowl and cool to room temperature, then cover with plastic wrap pressed directly onto the surface.
- Refrigerate for at least 4 hours, preferably overnight.
- Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes).
- In the last minute of churning, add any optional mix-ins like crushed Biscoff cookies.
- Transfer to an airtight container, adding swirls of additional ingredients if desired.
- Freeze for at least 4 hours or until firm. Let sit at room temperature for 5-10 minutes before serving.
Notes
- For the best texture, ensure your custard base is completely chilled before churning.
- If you don’t have an ice cream maker, pour the chilled custard into a shallow container and freeze for 45 minutes, then vigorously whisk. Repeat every 30 minutes for 3-4 hours.
- Store with plastic wrap pressed directly on the surface to prevent ice crystals.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1/2 cup
- Calories: 385
- Sugar: 28
- Sodium: 185
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 165
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