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Side view close up of scoop of biscoff ice cream with biscoff jar and packet of biscoff biscuits in the background.

Biscoff ice cream

Author: Sarah Brooks
This Biscoff ice cream is takes the crunchy, buttery caramel flavours of Biscoff biscuits and turns them into a delicous ice cream.
5 from 2 votes
Prep Time 15 mins
Plus chilling time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert, Snack
Cuisine European
Servings 8 serves (⅔ cup each), approx.
Calories 468 kcal

Equipment

  • ice cream maker
  • 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.  

Nutrition

Calories: 468kcalCarbohydrates: 29gProtein: 5gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 77mgPotassium: 114mgFiber: 0.2gSugar: 18gVitamin A: 928IUVitamin C: 0.4mgCalcium: 79mgIron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Cookie butter, Lotus Biscoff, speculoos, speculoos ice cream
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