Name: Biscoff Ice Cream
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 1 cup whole milk; 3/4 cup granulated sugar; 2 cups heavy cream, divided; Pinch of salt; 1 vanilla bean, split in half lengthwise; 6 egg yolks; 3/4 teaspoon vanilla extract; 1/2 cup Biscoff Spread (or Cookie Butter Spread); 1/2 cup Biscoff Cookies, crushed

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Biscoff Cookie Butter Ice Cream – Homemade vanilla ice cream with chunks of crushed Biscoff cookies and swirls of Cookie Butter. A delectable summer treat!

If you have had Biscoff Spread or Speculoos Spread or Cookie Butter Spread from Trader Joe’s you know just how good and addicting it can be! Trader Joe’s now has a cookie butter ice cream that adds swirls of the spread in the ice cream and it is absolutely delicious!

Well, I can up with this recipe years before the Trader Joe’s version after I had it in Florida at a small ice cream shop. And I have to say, adding in pieces of Biscoff cookie makes it even better!

What Is Cookie Butter

If you haven’t ever tried it, it sounds really strange. So it is a basic question that should be answered. It is the consistency of peanut butter that is made from speculoos cookies. Speculoos cookies are a European spiced shortbread cookie. They almost have a little gingerbread flavor with a hint of caramel. It is down right addicting! If you have seen the Biscoff cookies in the grocery store, or had them on an airplane, is basically a spread made from them.

Depending on where you are located you will find it under different names. Many grocery stores in the United States sell Biscoff Spread. Trader Joes has their version which is called Cookie Butter. And in lots of other areas you will see it called Speculoos Spread. It all tastes almost exactly the same and can be used interchangeably.

How To Make Cookie Butter Ice Cream

Ice cream has a lot of steps, but it is really very easy to make. And it makes the most luscious, creamy ice cream ever! So trust me, it is definitely worth the time to make the custard and let it chill.

In a saucepan over low heat, heat the milk, sugar, 1 cup of the heavy cream and the salt. Stir this until the sugar is dissolved.
Then add in your vanilla bean. Scrape the seeds from a vanilla bean, and add to the milk. Put the cover on, remove it from the heat and let it steep for 30 minutes. This infuses the vanilla flavor into the milk.
Pour 1 cup heavy cream into a large heat safe bowl. Place a fine-mesh sieve on top. Set this aside, you will use it in a couple of steps.
In a separate medium sized bowl whisk the egg yolks. Slowly add the warm milk mixture to the eggs, whisking constantly. Be careful to whisk quickly and pour slowly so you don’t scramble the eggs. Pour the mixture back into the saucepan.
Return the saucepan to the stove and heat over medium-low. Using a rubber spatula stir constantly, until the mixture thickens to coat the back of the spatula (170-175 degrees).
Pour the mixture through the sieve into the bowl with the heavy cream. Add the vanilla extract and stir until well combined. Put the vanilla bean into the mixture as well. Cover and place in the fridge until cold. Can take up to 8 hours, over night works great.
Once milk mixture is cold churn in an ice cream maker following the manufacturer’s instructions. Once finished transfer to an air tight container.
Stir in the crushed Biscoff cookie pieces.
Heat Biscoff Cookie Butter Spread in the microwave for about 20 seconds, just to get it easier to mix in. Using a spoon, drizzle a few spoonfuls of the spread over the ice cream. Gently fold it in. Repeat until all of the Biscoff is used.
Place in the freezer for at least an hour before serving.

How To Store Homemade Ice Cream

The best way to store homemade ice cream is in a freezer safe, air tight container. I like to use a shallow plastic container with a tight fitting lid, so that it is easier to scoop out than a deep container.

It should keep in the freezer for up to a month before it starts to get ice crystals and go bad. It does not have the preservatives that store bought ice cream does, so it won’t last quite as long as the stuff you might be used to.

close up of scoops of cookie butter ice cream in a bowl

More Frozen Treats You’ll Love

Yield: 10

Biscoff Ice Cream

Biscoff Ice Cream - Homemade vanilla ice cream with chunks of crushed Biscoff cookies and swirls of Cookie Butter. A delectable summer treat!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half lengthwise
6 egg yolks
3/4 teaspoon vanilla extract
1/2 cup Biscoff Spread (or Cookie Butter Spread)
1/2 cup Biscoff Cookies, crushed

Instructions

In a saucepan over low heat, heat the milk, sugar, 1 cup of the heavy cream and the salt. Stir until the sugar is dissolved. Scrape the seeds from a vanilla bean, and add to the milk, add the rest of the bean as well. Cover. Remove from heat and let steep at room temperature for 30 minutes.
Pour 1 cup heavy cream into a large heat safe bowl. Place a fine-mesh sieve on top.
In a separate medium sized bowl whisk the egg yolks. Slowly add the warm milk mixture to the eggs, whisking constantly. Pour back into the saucepan.
Return the saucepan to the stove and heat over medium-low. Using a rubber spatula stir constantly, until the mixture thickens to coat the back of the spatula (170-175 degrees).
Pour the mixture through the sieve into the bowl with the heavy cream. Add the vanilla extract and stir until well combined. Put the bean into the mixture as well. Cover and place in the fridge until cold. Can take up to 8 hours, over night works great.
Once milk mixture is cold churn in an ice cream maker following the manufacturer's instructions. Once finished transfer to an air tight container.
Add crushed Biscoff cookies, stirring to combined.
Heat Biscoff Spread in the microwave for about 20 seconds, just to get it easier to mix in. Using a spoon, drizzle a few spoonfuls of the spread over the ice cream. Gently fold it in. Repeat until all of the Biscoff is used.
Place in the freezer for at least an hour before serving.

Notes

Vanilla Ice Cream Base from Brown Eyed Baker

Nutrition Information

Yield

Serving Size

1 Servings
Amount Per Serving Calories 396Total Fat 29gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 171mgSodium 109mgCarbohydrates 32gFiber 0gSugar 23gProtein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.