Sweet, creamy, and irresistibly spiced, this Biscoff Cookie Butter Homemade Ice Cream brings together rich vanilla custard, velvety swirls of cookie butter, and crunchy Biscoff cookie crumbles. It’s a dreamy frozen treat that turns a simple scoop into something unforgettable.
Why You’ll Love This Recipe
This homemade ice cream stands out for its silky custard base and warm Biscoff flavor. The combination of creamy sweetness, cinnamon-spiced cookie notes, and delightful crunch makes every bite special. It’s easy to make, requires only a few ingredients, and transforms into a luxurious dessert perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups heavy cream
1 cup half and half
1 1/4 cups sugar
1/2 teaspoon vanilla extract
6 egg yolks
1/2 cup cookie butter
6 Biscoff cookies, crushed
Directions
In a saucepan over medium-low heat, combine the heavy cream, half and half, sugar, and vanilla. Stir occasionally until small bubbles form around the edges, but do not boil. Remove from heat.
In a separate bowl, whisk the egg yolks vigorously until pale and thick.
Temper the eggs by slowly adding a few tablespoons of the warm cream mixture to the yolks while whisking constantly. Add about 5 tablespoons in total.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
Return the pan to medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Keep the temperature below 160°F.
Remove from heat and chill the custard for several hours or overnight.
Once chilled, whisk the mixture briefly and churn in your ice cream maker according to the manufacturer’s instructions (suitable for a 4–5 quart machine).
When the ice cream finishes churning, transfer one-quarter of it into a freezer-safe container. Add dollops of cookie butter and swirl lightly with a knife.
Sprinkle crushed Biscoff cookies over the layer.
Repeat layering and swirling until all the ice cream is used.
Freeze overnight for best texture.
Servings and timing
This recipe makes about 8 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Chilling and freezing time: 8–12 hours total
Variations
Add a caramel ribbon by swirling a few tablespoons of caramel sauce between layers.
Fold in mini chocolate chips for extra texture and richness.
Swap vanilla extract for a touch of almond or maple extract for a slightly different flavor profile.
Use crunchy cookie butter instead of smooth for added bite.
Storage/Reheating
Store your homemade ice cream in an airtight, freezer-safe container. Press a piece of plastic wrap directly onto the surface before closing the lid to prevent ice crystals from forming. The ice cream will be at its best within 2 weeks, maintaining a smooth and creamy texture.
FAQs
How long does homemade Biscoff ice cream last in the freezer?
Homemade ice cream stays fresh for up to 2 weeks when stored properly in an airtight container.
Can I make this recipe without an ice cream maker?
Yes. Freeze the custard in a shallow pan, stirring every 30 minutes until it reaches ice cream consistency.
Is cookie butter the same as peanut butter?
No. Cookie butter is made from speculoos cookies and contains no nuts.
Can I use low-fat milk instead of half and half?
You may use whole milk, but anything lower will reduce creaminess.
Do I need to temper the eggs?
Yes. Tempering prevents the eggs from scrambling and ensures a smooth custard base.
Can I increase the amount of Biscoff cookies?
Absolutely. Add extra cookie crumbles if you prefer more crunch.
Should the custard sit overnight?
Chilling overnight improves texture and flavor, but at least 4 hours is acceptable.
Can I use crunchy cookie butter?
Yes. Crunchy cookie butter works well and adds a pleasant texture.
How do I prevent the ice cream from becoming icy?
Use full-fat dairy, chill the custard thoroughly, and press plastic wrap on top before freezing.
Can I make this recipe dairy-free?
You can experiment with coconut cream and non-dairy milk alternatives, though the texture will be different.
Conclusion
This Biscoff Cookie Butter Homemade Ice Cream is a rich, creamy indulgence that delivers warm spice, buttery sweetness, and irresistible crunch in every spoonful. It’s simple to prepare, wonderfully decadent, and sure to become a favorite treat for Biscoff lovers and ice cream enthusiasts alike. Enjoy it on warm summer days, special occasions, or anytime you crave a luscious homemade dessert.
This Biscoff Cookie Butter Homemade Ice Cream features a creamy vanilla custard base swirled with smooth cookie butter and layered with crunchy Biscoff cookie crumbles. Rich, spiced, and indulgent, it’s a dreamy frozen dessert perfect for any occasion.
Ingredients
2 cups heavy cream
1 cup half and half
1 1/4 cups sugar
1/2 teaspoon vanilla extract
6 egg yolks
1/2 cup cookie butter
6 Biscoff cookies, crushed
Instructions
In a saucepan over medium-low heat, combine heavy cream, half and half, sugar, and vanilla. Stir until small bubbles form at the edges. Do not boil. Remove from heat.
In a separate bowl, whisk egg yolks until pale and thick.
Temper the yolks by slowly whisking in about 5 tablespoons of the warm cream mixture.
Pour the tempered yolks back into the saucepan with the remaining cream mixture.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (below 160°F).
Remove from heat and refrigerate until completely chilled (at least 4 hours or overnight).
Whisk chilled custard briefly, then churn in an ice cream maker according to manufacturer’s instructions.
Transfer 1/4 of the churned ice cream to a freezer-safe container. Swirl in dollops of cookie butter and sprinkle with crushed Biscoff cookies.
Repeat layering and swirling until all ice cream is in the container.
Freeze for 8–12 hours for a scoopable consistency.
Notes
Press plastic wrap directly on the surface before sealing to prevent ice crystals.
Use full-fat dairy for the creamiest result.
Chilling the custard overnight enhances the flavor and texture.
Crunchy cookie butter adds an extra layer of texture if preferred.
Swirl in caramel or chocolate chips for added variety.
