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
Equipment
- 1 KitchenAid Stand Mixer
- 1 KitchenAid Ice Cream Attachment
Ingredients
- 1 cup Biscoff Spread + 2 tablespoons
- ¼ cup White Sugar
- 1-¼ cups Whole Milk
- 2 cups Heavy Whipping Cream
Instructions
- 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.
Notes
- 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.
Nutrition
Disclosure: This post includes affiliate links. If you buy something I’ll make a small percentage off your sale.
Jamie
A-maz-ing! this was super easy and tastes great. Thankfully I poured into three smaller ice cream containers so I can give some away and not be tempted to eat it all myself! Thanks for sharing
Katie
Jamie–so glad to read you loved it! It’s so good and very addicting!!!
Laura
Oh my. This looks amazing. I can’t wait to try it! I better plan to have some people over though. There is no doubt that I wouldn’t be able to hold back from this treat!
Katie
Laura I agree–I think your idea of having people over to eat the ice cream is good since I pretty much devoured it all by myself!
Amy at Kid Cultivation
Holy crap I can’t wait to make this! My 4-yr-old egg-allergic, nut-allergic son is sending a huge virtual hug your way. Thank you!
Katie
Hi Amy! Glad your son will be able to enjoy this tasty treat. Just double check on the biscoff spread label to make sure he is clear to eat it! If so, I hope he loves it times 10! 🙂
Harry T
I’ve got a recipe that would make this seem like just a bump in the road! (…actually may benefit from a German addition) I’m talking blending US, Belgian and German ingredients into an ice cream dish of epic proportions!!!
BTW, It’s amazing how these are catching on in the US after having had my first Lotus cookie in Antwerp, BE in 2000!
Robin @ Simply Southern Baking
Katie, this sounds perfect for the hot weather we’re having right now! Yum!
Katie
Oh it is!!!
Cathy @ Noble Pig
How ironic, because I was just talking about Biscoff ice cream with someone. I am in love with the stuff, especially the crunchy version, which i admit has been carried around in my purse! This ice cream is on my list to make this summer. I am envious you actually got the cookies whic i haven’t run into here.
Katie
Cathy–great minds think a like! You must make this! So I’ll tell you a very funny and maybe embarrassing story about the cookies… the last time we flew Delta the flight attendant hooked us up and gave us a “barf bag” full of biscoff cookies…
Kiran @ KiranTarun.com
Biscoff ice cream!!! Looks so delicious. The only thing I need now is the Kitchenaid attachment 😀
Katie
Kiran thanks for the kind compliments. Well… swing by tomorrow… you may just be in luck! 😉
Naomi
I LOVE that this is an egglessice cream recipe! Love it!
Katie
Naomi–I’m all about eggless recipes! They are way better.
Jocelyn @BruCrew Life
First thing…you had a jar that long and didn’t try it??? That is crazy!!! I go through mine by the spoonfuls…just can’t get enough of the goodness. And I agree…totally better than peanut butter!! Second thing…I need this ice cream. Creamy and full of the deliciousness that is Biscoff!!! I love it!!!
Katie
Jocelyn, I know–how I managed to not dig in right away is beyond me. Part of me is glad that I waited those 2 months because it probably spared me from gaining 10+ pounds!
MommyNamedApril
you’re just killing me with all these yummy sweet treats!
Katie
Sorry April! lol… don’t visit next week–its all ice cream all week long!
JulieD
This looks so good, Katie!!! Trade ya cupcakes for ice cream!!!
Katie
Deal!!!
Danae (The Busty Baker)
I saw Rachel post this on Pinterest and I actually yelled “YES!!!” outloud. If I can stop eating my Biscoff straight out of the jar long enough, I’m SO making this!
Katie
Danae! So glad I could fulfill your Biscoff fantasies! lol. Super easy recipe to make… promise! I’d love to hear your feedback once you’ve made it!
Cassie
Love, love, love. I’m a fool for biscoff!
Rachel @ Baked by Rachel
Pretty please make this magically appear in front of me to eat!?
Katie
ha ha Rachel… I would if you lived closer!
Ali @ Gimme Some Oven
That looks HEAVENLY!!! Loving the BIscoff love. 🙂
Katie
Thanks Ali! It is beyond heavenly!
Samantha
I cant wait to make this. I happen to have a jar in my closet!
Katie
DO IT!