Biscoff Ice Cream Recipe
Fall in love with your new favorite ice cream flavor, fellow cookie lovers — this Biscoff ice cream! Made with a brown sugar-cinnamon custard base and studded with crushed Biscoff cookies, every bite of this rich and creamy ice cream is full of scrumptious Biscoff flavor.
How to Make the Best Biscoff Ice Cream
Homemade Biscoff Ice Cream
If you’re a fan of Biscoff cookies, this ice cream is an absolute must-try. This Biscoff ice cream recipe combines a silky-smooth brown sugar and cinnamon custard base with generous chunks of everyone’s favorite caramelized cookie. The result is a rich, creamy frozen treat that tastes like pure indulgence.
The beauty of this homemade ice cream lies in its simplicity and the quality of its ingredients. By making your own custard from scratch, you control exactly how much Biscoff flavor goes into every spoonful. The brown sugar and cinnamon in the base complement the caramel notes of the Biscoff cookies perfectly, creating a sophisticated and deeply satisfying dessert.
Whether you’re hosting a summer gathering, treating yourself on a hot day, or simply want to impress friends and family with a homemade dessert, this Biscoff ice cream delivers restaurant-quality results from your own kitchen. Pair it with your favorite desserts or enjoy it on its own—either way, you’ll understand why Biscoff lovers are obsessed with this frozen confection.
Biscoff Ice Cream
Fall in love with your new favorite ice cream flavor, fellow cookie lovers — this Biscoff ice cream! Made with a brown sugar-cinnamon custard base and studded with crushed Biscoff cookies, every bite of this rich and creamy ice cream is full of scrumptious Biscoff flavor.
Ingredients
Ice Cream Base
Mix-In
Instructions
Prepare Custard Base
- Whisk together the heavy cream, whole milk, dark brown sugar and pinch of salt in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
- Whisk egg yolks, vanilla and cinnamon until it thickens for about three minutes.
- Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
- Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
Chill and Churn
- Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning, though overnight is recommended if possible.
- Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the crushed Biscoff cookies to the ice cream machine.
- Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!
Notes
- Ensure the custard is properly chilled before churning for best results.
- Do not allow the cream mixture to boil, as this can cause separation.