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    You are here: Home / Ice cream / Biscoff ice cream

    Biscoff ice cream

    Published: Sep 9, 2020 · Modified: Sep 9, 2020 by Sarah Brooks

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    Jump to Recipe Print Recipe
    Biscoff ice cream in a glass bow, with biscoff biscuits.

    This Biscoff ice cream takes the crunchy, buttery caramel flavors of Biscoff biscuits and turns them into a delicious ice cream.

    Side view close up of scoop of biscoff ice cream with biscoff jar and packet of biscoff biscuits in the background.
    A scoop of Biscoff ice cream
    Jump to:
    • Ingredients
    • How to make Biscoff ice cream
    • How to serve
    • How to store
    • Looking for more yummy Biscoff recipes?
    • 📋 Recipe
    • 💬 Comments

    What is Biscoff?

    Biscoff also called Lotus Biscoff is a type of spice biscuit or cookie made in Belgium, Europe. It has a buttery caramel flavours. The generic name for this type of traditional crispy, spice cookies from Belgium is Speculoos. Biscoff is a particular brand of these biscuits. The biscuits are the original but you can get this delicious flavour in spreads and other sweet treats.

    Hungry for more Biscoff desserts (and let's face it who isn't??). I've got you covered! Why not try making my Biscoff cheesecake, Biscoff Buttercream, Biscoff cake, Biscoff rocky road or Biscoff cinnamon rolls. Delicious!

    Ingredients

    Biscoff ice cream ingredients, biscoff spread, cream, biscoff biscuits, milk, brown sugar, salt.
    Biscoff ice cream ingredients

    Biscoff spread: available from some supermarkets, speciality stores and online. I use crunchy biscoff spread in this recipe because that's what I could get, but you could use smooth to if you prefer.

    Biscoff biscuits: an optional mix in to add extra crunch and texture to the ice cream, and to serve it with.

    Brown sugar: also called light brown sugar, to add some extra sweetness to the ice cream. Brown sugar complements the caramel notes in this recipe but you could use other types of sugar such as white or raw if you prefer.

    Full cream milk: gotta be the full cream stuff, so around 3.5% fat. Anything less is going to make your ice cream icy.

    Thickened cream: I use thicken cream. You could also use whipping cream or heavy whipping cream. The key thing is it needs to have a fat content of around 35%.

    How to make Biscoff ice cream

    adding cream to a glass bowl, on a wooded chopping board.
    adding biscoff spread to cream in a glass bowl, on a chopping board.

    Add cream and biscoff spread to a deep mixing bowl and mix well to ensure all the biscoff spread is mixed in well. Mix will with hand held electric beaters or stand mixer. You can use an immersion blender for this but only blend briefly or you will over mix the cream and it will split.

    side view measuring brown sugar in a table spoon.
    adding glucose syrup to glass bowl with cream and biscoff spread, on a chopping board.
    adding milk to ice cream mix in glass bowl, on a chopping board.
    adding salt to ice cream mix.

    Add the milk, brown sugar, salt and glucose syrup if using. Mix well using a spoon or spatular, making sure the sugar and syrup is well mixed in.

    Chill well in fridge for about four hours (no need to chill overnight).

    Put your ice cream storage container in the freezer to chill. If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Other wise take the churning bowl out of the freezer right before churning.

    top down view of ice cream churning in ice cream churner.
    top down view of churned biscoff ice cream in churning bowl, on a chopping board.

    Pour the mix into ice cream churner and churn. It will be the consistency of soft serve when done.

    crushing up biscoff biscuits in a metal bowl with a stone pestle, on a wooded chopping board.
    Crushing optional Biscoff biscuits

    Crush up the Biscoff biscuits into bite sized pieces. You can use a bowl with a pestle or you can put them in to a plastic bag, cover with a tea-towel and gently bash with a rolling pit. Melt the Biscoff spread for the mix in in a microwave for about thirty seconds. Stir to ensure the spread is melted evenly.

    first layer of biscoff ice cream, melted biscoff spread and crushed up biscoff biscuits.
    second layer of biscoff ice cream, melted biscoff spread and crushed up biscoff biscuits.
    top down view of biscoff ice cream showing spread and crushed biscuits mushed into top layer.

    To assemble the ice cream transfer half the churned ice cream mix into the chilled container. Drizzle with half the melted biscoff spread and sprinkle with half the crushed up Biscoff biscuits. Add the remaining ice cream, drizzle with remaining melted biscoff spread and sprinkle with the rest of the crushed up biscoff biscuits. Gently swirl and press into incorporate the spread and biscuits.

    Cover and freeze overnight until firm.

    How to serve

    Scoop of biscoff ice cream in loaf pan on top of ice cream, with biscoff biscuit and edge of ice cream scooper.
    Biscoff ice cream in loaf pan

    To serve this ice cream remove from the freezer, scoop and enjoy. The high fat content can make the ice cream freeze a little firm, if its to hard to scoop put it in the fridge for ten minutes or so to let it soften up a bit. Great on its own or with some extra crushed up biscoff biscuits sprinkled over the top. Delicious!

    How to store

    This ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy Biscoff recipes?

    Why not try making

    • Biscoff Cheescake
    • Butterscotch Ice Cream
    • Biscoff Rocky Road
    • Biscoff Cinnamon Rolls
    • Biscoff baked donuts by Eight Forest Lane
    • Biscoff Brownies by Sugar Salt Magic
    Side view scoop of biscoff ice cream with biscoff biscuit on top, in a brown bowl, with biscoff biscuits around, biscoff jar and packet of biscoff biscuits in the background, on a wooded board.
    Biscoff ice cream with extra Biscoff biscuits

    📋 Recipe

    Side view close up of scoop of biscoff ice cream with biscoff jar and packet of biscoff biscuits in the background.
    Print Recipe
    5 from 2 votes

    Biscoff ice cream

    This Biscoff ice cream is takes the crunchy, buttery caramel flavours of Biscoff biscuits and turns them into a delicous ice cream.
    Prep Time15 mins
    Plus freezing time or overnight4 hrs
    Total Time4 hrs 15 mins
    Course: Dessert, Snack
    Cuisine: Austalian
    Keyword: Biscoff, Biscoff ice cream, Lotus Biscoff, speculoos, speculoos ice cream

    Equipment

    • ice cream churner
    • electric hand mixer, stand mixer or immersion blender.

    Ingredients

    • 2 cups (500mls) thickened cream
    • ½ cup (140gms) biscoff spread - smooth or crunchy
    • 1 cup (250mls) full fat milk (around 3.5%)
    • 1 pinch salt
    • 1 tablespoon (15gms) tightly packed brown sugar
    • ½ flat tablespoon (15gms) glucose syrup *optional

    Optional swirl and crunch

    • ½ cup (140gms) biscoff spread - smooth or crunchy
    • 10 biscoff biscuits

    Instructions

    • Add cream and Biscoff spread to a deep bowl you can use an immersion blender in
    • Blend BRIEFLY to blend Biscoff spread into cream. Do not over blend or you will curdle the cream.
    • Add milk, brown sugar, salt and glucose syrup if using, mix with a spoon or spatular.
    • Chill well in fridge, about four hours.
    • Put your ice cream storage container in the freezer to chill.
    • If using a self churning machine, turn it on ten minutes before churning to chill the machine, other wise take the bowl out of the freezer right before churning.
    • Churn the ice cream. It will be the consistency of soft serve when done.
    • Heat the Biscoff spread for the swirl in the microwave for thirty seconds to melt it. Crush the Biscoff biscuits into small bite sized pieces.
    • Get the chilled ice cream storage container out of the freezer.
    • Working quickly, put approx half the ice cream into the container, drizzle over half the melted Biscoff spread and sprinkle over half the broken up biscuits.
    • Repeat with the rest of the ice cream, melted Biscoff spread and biscuits. Very gently swirl the top to mix in the spread and biscuits on top.
    • Freeze until firm.
    • To serve, remove from freezer, scoop and enjoy! If its a little firm leave it in the fridge for five or so minutes to soften up before scooping. Great on its own, or with some extra crushed up Biscoff biscuits over the top. Delicious!

    Notes

    Biscoff spread is available from some supermarkets, specialty stores and online.
    You can use smooth or crunch Biscoff spread in this ice cream as you prefer.  

    Pin it for later!

    Side view of scoops of biscoff ice cream in grey bowl, with biscuit in ice cream on an an angle, with biscoff jar in the background, and text overlay, biscoff ice cream and KCAEIC.
    For more great recipes from talented food bloggers around the world, check out these recipe sharing communities.
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    Comments

    1. Michelle

      September 14, 2020 at 10:35 am

      5 stars
      I love the idea of all this ice cream, as personally there is no such thing as too much! 🙂 Thanks for linking up to #CookBlogShare. Michelle

      Reply
    2. Rachi

      September 17, 2020 at 12:16 pm

      5 stars
      Love biscoff, love how you have combined the flavours.

      Reply

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