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Katie's Cucina » Recipes » Dessert

Biscoff Ice Cream

Published: Jul 13, 2012 · Modified: Jun 8, 2020 by Katie · This post may contain affiliate links

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biscoff ice cream

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.
Biscoff Ice Cream

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.
Biscoff 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!
Biscoff Ice Cream

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.

Biscoff Ice Cream

Katie Original Recipe

biscoff ice cream

Biscoff Ice Cream

Homemade Biscoff Ice Cream is made with just four ingredients and in about a half hours time. The hardest part of this recipe is waiting for it to freeze all the way to enjoy. If you love Biscoff cookies you'll love this ice cream.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 30 minutes minutes
Freeze: 4 hours hours
Total Time: 4 hours hours 30 minutes minutes
Servings: 10
Calories: 344kcal
Author: Katie

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

Serving: 0.5cup | Calories: 344kcal | Carbohydrates: 20g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 31mg | Potassium: 76mg | Sugar: 14g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: This post includes affiliate links. If you buy something I’ll make a small percentage off your sale.

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Jamie

    January 25, 2014 at 5:09 pm

    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

    Reply
    • Katie

      January 28, 2014 at 4:45 pm

      Jamie–so glad to read you loved it! It’s so good and very addicting!!!

  2. Laura

    July 26, 2012 at 11:49 am

    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!

    Reply
    • Katie

      July 27, 2012 at 9:29 am

      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!

  3. Amy at Kid Cultivation

    July 15, 2012 at 4:42 pm

    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!

    Reply
    • Katie

      July 16, 2012 at 6:58 am

      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! 🙂

  4. Harry T

    July 14, 2012 at 9:52 pm

    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!

    Reply
  5. Robin @ Simply Southern Baking

    July 14, 2012 at 4:42 pm

    Katie, this sounds perfect for the hot weather we’re having right now! Yum!

    Reply
    • Katie

      July 15, 2012 at 11:14 am

      Oh it is!!!

  6. Cathy @ Noble Pig

    July 14, 2012 at 9:19 am

    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.

    Reply
    • Katie

      July 14, 2012 at 12:08 pm

      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…

  7. Kiran @ KiranTarun.com

    July 14, 2012 at 3:33 am

    Biscoff ice cream!!! Looks so delicious. The only thing I need now is the Kitchenaid attachment 😀

    Reply
    • Katie

      July 14, 2012 at 12:06 pm

      Kiran thanks for the kind compliments. Well… swing by tomorrow… you may just be in luck! 😉

  8. Naomi

    July 14, 2012 at 12:35 am

    I LOVE that this is an egglessice cream recipe! Love it!

    Reply
    • Katie

      July 14, 2012 at 12:06 pm

      Naomi–I’m all about eggless recipes! They are way better.

  9. Jocelyn @BruCrew Life

    July 14, 2012 at 12:34 am

    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!!!

    Reply
    • Katie

      July 14, 2012 at 12:06 pm

      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!

  10. MommyNamedApril

    July 13, 2012 at 9:54 pm

    you’re just killing me with all these yummy sweet treats!

    Reply
    • Katie

      July 14, 2012 at 12:05 pm

      Sorry April! lol… don’t visit next week–its all ice cream all week long!

  11. JulieD

    July 13, 2012 at 7:35 pm

    This looks so good, Katie!!! Trade ya cupcakes for ice cream!!!

    Reply
    • Katie

      July 14, 2012 at 12:05 pm

      Deal!!!

  12. Danae (The Busty Baker)

    July 13, 2012 at 3:04 pm

    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!

    Reply
    • Katie

      July 13, 2012 at 3:44 pm

      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!

  13. Cassie

    July 13, 2012 at 2:45 pm

    Love, love, love. I’m a fool for biscoff!

    Reply
  14. Rachel @ Baked by Rachel

    July 13, 2012 at 1:54 pm

    Pretty please make this magically appear in front of me to eat!?

    Reply
    • Katie

      July 13, 2012 at 2:24 pm

      ha ha Rachel… I would if you lived closer!

  15. Ali @ Gimme Some Oven

    July 13, 2012 at 10:12 am

    That looks HEAVENLY!!! Loving the BIscoff love. 🙂

    Reply
    • Katie

      July 13, 2012 at 2:25 pm

      Thanks Ali! It is beyond heavenly!

  16. Samantha

    July 13, 2012 at 7:56 am

    I cant wait to make this. I happen to have a jar in my closet!

    Reply
    • Katie

      July 13, 2012 at 2:25 pm

      DO IT!

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