Biscoff Ice Cream
Biscoff Ice Cream takes the iconic caramelized crunch of Biscoff cookies and blends it into a rich, creamy ice cream infused with smooth cookie butter. If you’ve ever chosen the famous “airplane cookies” over pretzels, this flavor is for you! The buttery, spiced flavor of Biscoff cookies is perfectly complemented by the silky texture of the ice cream, creating a treat that’s both comforting and indulgent.
Every scoop delivers crunchy bits of cookie and swirls of luscious cookie butter, ensuring a perfect balance of texture and flavor. Whether enjoyed straight from the pint, in a cone, or as the base for an epic sundae, Biscoff Ice Cream is a must-try for cookie lovers everywhere!
Ice Cream Recipe
Download Digital Recipe
Ingredients
- 3 ½ cups cream base
- 1 cup Biscoff cookie butter
- 1 cup Biscoff cookie crumbs (16 cookies)
- 1 tsp vanilla extract
Instructions
- In a blender or food processor pulse biscoff cookies until you have one cup of crumbs, set aside.
- Put 1 cup cookie butter in a microwave safe bowl and microwave in 30 second increments, stirring in between start times. (Butter should not be completely melted, just soft enough to pour.)
- Combine cream base, vanilla, and ¼ cup pourable cookie butter in a bowl, whisk until well combined.
- Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Layer ice cream, cookie crumbs, and the remaining ¾ cup pourable cookie butter into an ice cream container.
- Cover and freeze for 8 hours or overnight.
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