This Biscoff ice cream is takes the crunchy, buttery caramel flavours of Biscoff biscuits and turns them into a delicous ice cream.
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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.
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
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.
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.
Pour the mix into ice cream churner and churn. It will be the consistency of soft serve when done.
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.
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
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 dessert recipes?
Why not try making
- Nutella peanut butter ice cream
- No churn Nutella ice cream
- Peanut butter and jelly ice cream
- Biscoff baked donuts by Eight Forest Lane
- Biscoff Brownies by Sugar Salt Magic
📋 Recipe
Biscoff ice cream
Equipment
- ice cream churner
- electric hand mixer, stand mixer or immersion blender.
Ingredients
- 2 cups (500mls) thickened cream
- 1/2 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
- 1/2 flat tablespoon (15gms) glucose syrup *optional
Optional swirl and crunch
- 1/2 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
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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
Love biscoff, love how you have combined the flavours.