This easy-to-make homemade Biscoff ice cream is loaded with flavor and completely irresistible.
The Best Homemade Biscoff Ice Cream
You scream, I scream, we all scream for ice cream! But not just any ice cream. Biscoff ice cream!
This Biscoff ice cream is utterly divine and needs to be on your list of to-do’s THIS weekend.
I first made this ice cream YEARS ago (like back in 2017!) for a 4th of July party. Truth be told, I had actually never made ice cream before this party. The 4th of July is one of my husband’s favorite holidays. He grew up going to San Diego every summer to visit his grandma for the Fourth. And every year, they made homemade peach ice cream together. The tradition carried on, and any 4th of July we’ve spent at my in-laws, we’ve had homemade peach ice cream to celebrate.
To carry on the tradition, I made peach ice cream AND came up with this Biscoff Ice Cream.
How to Make Biscoff Ice Cream
The first step in my mission was to buy an ice cream maker! Honestly, I’m not sure how I’ve never owned one of these bad boys before. Ice cream is my husband’s dessert of choice. I’ve clearly been slacking as a wife 😉
What kind of ice cream maker should I use?
I read reviews for a few ice cream makers and landed on the Cuisinart 2-Quart Ice Cream Maker. It churns ice cream in 25 minutes and has one knob to turn it on. The one downside is that you have to remember to freeze the bowl for at least 12 hours before you make your ice cream. A friend gave me the tip to keep the bowl in my freezer whenever I’m not using it. So, when I’m done making a batch of ice cream, I simply rinse the bowl and put it right back into my freezer for next time.
You should also note that after the 25 minutes of churning, the ice cream will be soft. It’s totally still edible and delicious, but you’ll still want to plan to freeze it for a couple hours.
With your ice cream maker prepped, it’s time to grab your ingredients.
Ingredients for Biscoff Ice Cream
Step-by-Step Tutorial for Making Homemade Biscoff Ice Cream
Where can I get Biscoff cookie butter and cookies?
Most grocery stores, as well as Target and Walmart, sell Biscoff cookie butter and cookies. You can even use the Speculoos cookie butter and cookies from Trader Joes. You will most likely find these items near the peanut butter, but at some grocery stores you’ll find the spread and cookies near the bakery section.
I’m so excited for you to try this recipe!
Biscoff Ice Cream
Ingredients
- 3 cups (693 g) heavy cream
- 1 1/2 cups (360 g) whole milk
- 1 cup (200 g) sugar
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 cup (250 g) Biscoff spread, plus more for drizzle
- 8-10 Biscoff cookies
Instructions
- In a large-sized mixing bowl, combine the heavy cream, milk, sugar, and vanilla. Whisk the mixture for about 2 minutes, until the sugar has dissolved.
- Pour the mixture into your ice cream maker (this recipe is enough for a 2-quart bowl).
- Turn your ice cream maker on and churn for 20 minutes.
- At 20 minutes, slowly add 1 cup Biscoff spread to the mixture while the machine is churning.
- Once the Biscoff spread is added, add the broken up cookie pieces.
- Allow the mixture to churn for about 5 to 10 minutes, until the Biscoff spread and cookies are combined.
- Turn the ice cream maker off and pour half of the ice cream into a 9×9 baking dish. Drizzle a couple tablespoons of Biscoff spread over the ice cream. Add the remaining ice cream, followed by more drizzle and some additional broken cookie pieces.
- Freeze the ice cream for another hour or two to let it harden a bit more.
This look sooooo amazing. My husband LOVES biscoff and our anniversary is coming up so this will be perfect! Question: did you soften up the Biscoff a little bit before adding to the machine, or before drizzling? Thanks for this recipe!
I didn’t soften it to blend in the ice cream, but did soften it for the swirls. Enjoy!
Holy Moly!! This was DELIGHTFUL! It’s what dreams are made of! My husband and I were both surprised by the consistency (compared to other homemade ice cream) after churning it because it was so thick and creamy. It froze beautifully and DID NOT disappoint. We’ve got a very old school ice cream maker and we’ll need to soften the biscoff butter before we add it into the mixer next time because it didn’t spread itself out at all, but it didn’t make a difference at all in how delicious it was. THANKS FOR SHARING!
I’m so glad you liked it!!
It came so runny and didn’t even harden at all. I put it in the ice cream machine for 30 minutes and was still liquid. I wonder what went wrong 🤔
Was the bowl for the ice cream maker chilled? I find that per the instructions of my ice cream maker, I have to chill the bowl overnight or for 10-12 hours. I also still freeze the ice cream for a couple hours after I’ve churned it.