Biscoff Ice Cream
This biscoff ice cream is loaded with chopped biscoff cookies and biscoff cookie butter for the most creamy and delicious ice cream ever! It's made with four easy ingredients and can be made with OR without an ice cream machine.
Add sweetened condensed milk and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth.
Add heavy cream and whip it until the mix has started to thicken. Don't overdo this part, you don't need it to be extremely thick, just thickened. It should still be pourable.
If you don't have an ice cream machine, then simply fold in chopped biscoff cookies, swirl in melted biscoff cookie butter, transfer to a 9x5 loaf pan and smooth down. Top with a drizzle of biscoff cookie butter and broken up biscoff cookie pieces. Cover and then place into the freezer to freeze.
If you do have an ice cream machine then transfer the mix to your ice cream machine and churn until it reaches a soft serve consistency. Add chopped biscoff cookies in the last minute of churning.
Pour in melted biscoff cookie butter in the last few seconds and let it swirl through briefly.
Transfer the mix to a 9x5 loaf pan and smooth down. Top with a drizzle of melted biscoff cookie butter and chopped biscoff cookies. Cover and then place into the freezer to freeze.
- Biscoff cookie butter - this can usually be found in the same section of the supermarket as peanut butter. You can also use Trader Joe’s Speculoos Cookie Butter.
- Heavy cream - this is known as double cream in the UK or thickened cream in Australia. It may be called something else where you are, but just make sure that you use a thick cream. Alternatively whipping cream can also work.
- Biscoff cookies - these are widely available now, but if you don't easily find them in your area, then you can definitely get them on Amazon.
- The heavy cream must be fridge cold when you add it to the condensed milk and biscoff cookie butter mixture. If the cream is not cold it may not thicken.
- Don't over-beat the mix once you add the cream. It's possible to over-whip cream so that it starts to separate and turn into butter. So definitely don't do that. You just want to let it thicken but still be pourable. If you're not churning it in the ice cream machine you can beat it a bit more so that it's quite thick, but keep a close eye so that you don't over-do it.
- To melt biscoff cookie butter - add biscoff cookie butter to a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Ice Cream Machine – there is only a small difference between this ice cream when it's made with an ice cream machine or without. The texture is a little more 'light and fluffy' after churning it in the ice cream machine so if you do have an ice cream machine you might as well use it for a very subtle (2% or so) better texture. But if you don't have one then no worries, the texture is still divine with the no-churn method so this is a perfect recipe to make if you don't have a machine.
- Storing: Your homemade ice cream will have the best taste and texture within 2 weeks of making it. Of course it will be fine for longer since it is frozen, but ice crystals may develop making the texture not as good beyond the first two weeks. So ideally, enjoy it within 2 weeks. It shouldn't be a problem at all with ice cream as good as this.
Serving: 1Serve | Calories: 672kcal | Carbohydrates: 71g | Protein: 9g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 339mg | Potassium: 297mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 2mg