Homemade Biscoff Ice Cream
Who fancies some homemade ice creams with swirls of Biscoff spread and cookie crumbles...divine for a hot and sunny day. If you haven't heard or tried Biscoff...you're missing out big time! Biscoff is a cookie, with a divine caramelised flavour! You definitely need to give this one a try.
This Homemade Biscoff Ice Cream is going to knock your socks off! A creamy vanilla ice cream base with Biscoff cookie pieces and swirls of cookie butter throughout. It’s out of this world delicious!
When I saw cookie butter in the stores several years ago I knew it was going to be a dangerous thing to have in my house. A spread made from the delicious Biscoff cookies!? How could it not be amazing! After tasting it for the first time, I had to hide the jar because I wanted to eat the entire thing on my own. It’s delicious on waffles, crepes, toast…..Honestly though, most of the time I just grab a spoonful of it.
For this particular recipe, it’s best if you use an ice cream maker that has an ingredient spouter opening (meaning, it allows you to add ingredients while the ice cream is churning). I use my kitchen aid ice cream maker attachment for my stand mixer. I keep the canister in my freezer at all times so it’s always ready to use whenever I want to make ice cream. You could use an ice cream maker that requires ice and rock salt, but you will have to stop it, remove the motor and the lid, add the cookies in and then start it back up. It’s just so much easier if you have one of the “open top” ice cream makers.
Ingredients
2 cups heavy cream chilled
1 cup low fat or whole milk is fine— chilled
3/4 cups sugar
1 tablespoons vanilla essence
16 Biscoff cookies roughly chopped
3/4 cup Biscoff Cookie Butter slightly warmed
Instructions
In a large Pyrex measuring cup (or a large bowl) mix heavy cream, low fat milk, sugar and vanilla. Stir until sugar is dissolved.
Next pour into your ice cream maker. Turn ice cream machine on. Allow ice cream to churn until it becomes almost completely set up (it should be the consistency of a thick milk shake). With the ice cream maker still going, add in the chopped cookies one large spoonful at a time. Let ice cream maker continue to churn until thick and cookies are all mixed in (just a few more minutes).
While the ice cream is churning those last few minutes after adding the cookies, warm the Biscoff cookie butter in the microwave for 15 to 20 seconds. Stir well.
Once ice cream is set up, turn off ice cream maker and remove paddle (make sure you clean off all the ice cream). Scoop 1/3 of the ice cream into a large freezer safe container, dollop several spoonfuls of the warmed Biscoff (use 1/3 of it) over the ice cream and give a few gentle swirls. Scoop another 1/3 of the ice cream into the bowl and dollop more spoonfuls of Bisoff cookie butter, and then a few gentle swirls. Repeat one more time with remaining ice cream and cookie butter. Place a piece of clingfilm directly onto the top of the ice cream and put lid on container and freeze for 2-3 hours and enjoy.
Serve with a few extra cookie crumbs/pieces on top if desired.
Notes:
Don’t over swirl the cookie butter into the ice cream. You want to have “pockets of cookie butter” throughout the ice cream. I like to take about 4 or 5 of the cookies and chop them into small pieces (almost crumbs) and then leave the rest in bigger pieces.
