Biscoff… what? Yes, I went there. I created an ice cream recipe that is going to rock your socks. If you are a lover of the sweet and buttery cookie then you are going to fall head over heals in love with this ice cream recipe. Ever since I whipped up my first batch of this I haven’t be able to put the spoon down. I even brought in a container to my office where I find myself sneaking the break room freezer to get a spoonful of this buttery cookie goodness.
Julie from The Little Kitchen and Naomi from Bakers Royale have declared this week as Biscoff week on their blogs. So if you’re a biscoff lover [like me] then you better get your bums over to their blogs and take a look at the sinful recipes they’ve developed! Both of their blog post on monday sent me over the edge and that’s when I knew it was finally time to break open the container of biscoff spread and make an ice cream.
Yes, that’s right. I purchased a jar of biscoff spread back at the beginning of May and managed to not open it and try it. I honestly wasn’t excpecting it to taste like the cookie–oh my, was I wrong! Forget peanut butter… this spread is 10 times better than peanut butter… Now that I’ve created this recipe I’ve now got the biscoff itch… the sky is the limit as to what you could create!
Ok, so let’s talk about this ice cream. First thing is first, there are a handful of recipes out in blog land for Biscoff ice cream; however, I wasn’t a fan of any of the recipes. You see… I wanted to make the ice cream that night… not cook down eggs and milk mixtures and wait 24 hours for it to cool so I can churn.
I wanted it now (as Veronica from Willy Wonka would say).
I got to work and developed my own biscoff recipe. My version contains not one egg which means that once you mix the batter together you can instantly churn! Then to step it up to the next notch… I added a few swirls of biscoff spread in the final pints; swirling through out the ice cream. I hope you’ll give this super simple recipe a try and once you do–try not to eat it all in one sitting.
Katie Original Recipe
Biscoff Ice Cream
- 1 cup Biscoff Spread + 2 tablespoons
- ¼ cup White Sugar
- 1-¼ cups Whole Milk
- 2 cups Heavy Whipping Cream
- Using a KitchenAid Stand Mixer begin to cream the Biscoff spread and white sugar together (for about 1 minute).
- Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
- Pour the Biscoff mixture into an ice cream machine and follow your manufacturers directions.
- Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Freeze for at least 4 hours and then enjoy.
- Yield - This recipe for Biscoff Ice Cream makes 2-½ pints of ice cream. That will yield about 10 half cup servings.
- Ice Cream Machine - I use the KitchenAid Ice Cream Attachment, and it takes about 20 minutes to churn the ice cream.
- Storage - Place the ice cream in a freeze safe container. Store in the freezer for up to 1 week.
- Toppings - Top ice cream with whipped cream and crumbled Biscoff cookies.
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