If you’re obsessed with cookie butter, this Biscoff Ice Cream is about to be your new favorite homemade dessert. Creamy, rich, and loaded with swirls of Biscoff spread and crunchy cookie pieces, this easy churned ice cream tastes like pure caramelized cookie heaven. With just a handful of simple ingredients and an ice cream maker, you can create a scoop-shop worthy treat right at home. Perfect for summer parties, holidays, or whenever you need a decadent dessert, this Biscoff cookie butter ice cream is completely irresistible.
table of contents
Time Breakdown
- Prep Time: 10 minutes
- Churn Time: 25–30 minutes
- Freeze Time: 1–2 hours
- Total Time: About 2 hours 40 minutes
- Servings/Yield: 2 quarts
- Course: Dessert
- Cuisine: Ice Cream
Ingredients List
- 3 cups (693 g) heavy cream
- 1 ½ cups (360 g) whole milk
- 1 cup (200 g) granulated sugar
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 cup (250 g) Biscoff spread (plus extra for drizzle)
- 8–10 Biscoff cookies, broken into chunks
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Whisk
- Ice cream maker (2-quart capacity)
- Rubber spatula
- 9×9-inch baking dish or freezer-safe container
- Measuring cups
Step-by-Step Beginner-Friendly Instructions
1️⃣ Make the Ice Cream Base
In a large bowl, combine heavy cream, whole milk, sugar, and vanilla extract.
Whisk for about 2 minutes, until the sugar dissolves completely.
The mixture should feel smooth, not grainy.
2️⃣ Churn the Base
Pour the mixture into your ice cream maker.
Churn for 20 minutes, or according to manufacturer instructions.
The mixture should look thick and soft-serve-like.
3️⃣ Add the Biscoff Swirl 🍪
With the machine running, slowly add 1 cup Biscoff spread.
Let it churn for another 5–10 minutes until fully incorporated.
Add broken Biscoff cookie pieces and churn briefly to distribute evenly.
4️⃣ Layer for Extra Swirl
Pour half of the churned ice cream into a freezer-safe dish.
Drizzle a few tablespoons of Biscoff spread over the top.
Add remaining ice cream, drizzle again, and sprinkle extra cookie pieces.
Use a knife to gently swirl if desired.
5️⃣ Freeze Until Firm
Freeze for 1–2 hours to firm up before serving.
Let sit at room temperature for 5 minutes before scooping for the perfect texture.
Pro Tips
- Extra Swirl: Warm Biscoff spread slightly for easier drizzling.
- Deeper Flavor: Add a pinch of sea salt for a salted cookie butter twist.
- Make Ahead: Keeps in freezer up to 1 month in airtight container.
- No Ice Cream Maker? Freeze mixture in a loaf pan and stir every 30 minutes for 3 hours.
Nutrition Table (Estimated)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredient brands and portion sizes. Please consult a nutritionist for precise dietary advice.
Biscoff Ice Cream
Ingredients
Equipment
Method
- Whisk heavy cream, whole milk, sugar, and vanilla extract together until the sugar dissolves completely.
- Pour mixture into an ice cream maker and churn for about 20 minutes until thickened.
- Add Biscoff spread and continue churning for 5–10 minutes until fully incorporated.
- Fold in chopped Biscoff cookies gently.
- Transfer to a freezer-safe container, layer with extra Biscoff drizzle if desired, and freeze 1–2 hours until firm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Biscoff Ice Cream is the ultimate treat for cookie butter fans. Creamy, rich, and swirled with caramelized cookie flavor, it’s simple to make yet tastes bakery-quality. Whether for summer parties or cozy nights in, this dessert is guaranteed to impress.