Easy Cookie Butter Ice Cream – Creamy Biscoff Custard with Cookie Swirls in 45 Minute!
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Easy Cookie Butter Ice Cream: A Creamy Biscoff Lover’s Dream
Homemade cookie butter ice cream is an ice cream lover’s dream! We start with a super creamy cinnamon-scented base, churn it up with a handful of crushed Biscoff cookies, then swirl in thick ribbons of cookie butter. I’ll admit it, I’ve been late to the cookie butter game. It honestly just sounded too outrageous for me. Cookies, blended up with extra sugar and spread on toast? But as it has steadily taken the food world by storm, I finally gave in to see what the fuss was all about. And yeah, it’s good. I get it. It’s shockingly smooth and creamy for something made out of crunchy cookies. And it tastes exactly like a spoonful of Biscoff cookies. So now, I bring you a delicious treat: Biscoff ice cream. I’ve honored actual Biscoff cookies here (made by Lotus), since cookie butter is their brainchild. This Biscoff ice cream tastes like sweet, fresh cream with a delicate hint of cinnamon and a spiced trail of fudgy cookie butter. Full of crunchy, creamy, smooth texture, warm baking spices, and deeply caramelized cookies. For another incredible frozen treat, try our Coffee Ice Cream.
Why You’ll Love This Cookie Butter Ice Cream Recipe
- Incredible Creamy Custard Base: Rich, smooth, and perfectly spiced with cinnamon.
- Loaded with Crunchy Cookie Crumbles: Biscoff cookies add the perfect texture in every bite.
- Thick Ribbons of Cookie Butter: Decadent swirls of cookie butter take this ice cream over the top.
- No Artificial Flavors: Made with real cream, milk, eggs, and high-quality cookie butter.
- Better Than Store-Bought: A homemade version that’s absolutely irresistible.
Your Simple Ingredients for the Perfect Cookie Butter Ice Cream
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- ½ cup cookie butter (plus more for swirling)
- ¾ cup crumbled Biscoff cookies, divided
Pro Tip: The Secret to a Silky Smooth Custard
The key to a perfectly smooth, non-scrambled custard is tempering the egg yolks. When you add the hot milk mixture to the yolks, do it slowly while whisking constantly. This gradually raises the temperature of the yolks without cooking them. Also, never let the custard boil – it should just thicken enough to coat the back of a spoon.
How to Make Perfect Cookie Butter Ice Cream
Phase 1: Make the Custard Base
Whisk Yolks and Sugar: In a medium bowl, whisk together ½ cup of the sugar and the egg yolks. Set aside.
Heat Milk and Cream: In a medium saucepan over medium heat, combine the whole milk, heavy cream, the remaining ½ cup of sugar, salt, and cinnamon. Cook, stirring constantly, until the sugar is dissolved and the mixture just begins to simmer.
Temper the Eggs: Reduce the heat to low. Whisk about 1 cup of the hot milk mixture into the egg yolk mixture. Repeat with another cup, whisking vigorously. This tempers the eggs.
Thicken the Custard: Return the tempered egg mixture to the saucepan. Gently heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 10 minutes). Do not let it boil.
Strain and Chill: Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. Meanwhile, freeze a loaf pan.
Phase 2: Churn the Ice Cream
Churn: When ready to freeze the custard, churn in an ice cream maker according to the manufacturer’s instructions. For ease of drizzling, load the cookie butter into a pastry bag fitted with a ¼-inch round piping tip (or use a zip-top bag with a corner snipped off).
Phase 3: Add Mix-Ins and Swirl
Add Cookies: When the ice cream reaches a soft-serve consistency, add ½ cup of the crushed Biscoff cookies. Churn until well mixed.
Layer and Swirl: Spread half of the ice cream into an even layer in the frozen loaf pan. Pipe half of the cookie butter over the surface. Top with the remaining ice cream, then pipe on the remaining cookie butter. Use a knife or chopstick to gently marble the ice cream, then smooth the surface.
Top and Freeze: Sprinkle with the remaining ¼ cup of crumbled cookies. Cover and freeze until firm before serving.
Phase 4: Serve and Enjoy
Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve and enjoy this incredible Biscoff creation!
Pro Tips & Easy Variations for Your Cookie Butter Ice Cream
- Chill the Bowl: Make sure your ice cream maker bowl is fully frozen (usually 24 hours) for the best results.
- Use a Pastry Bag for Drizzling: Loading the cookie butter into a pastry bag or a zip-top bag makes it much easier to create those beautiful, even swirls.
- More Ways to Enjoy: Serve in a bowl with whipped cream and chocolate syrup, in a chocolate-dipped waffle cone, or as a cookie butter milkshake.
- Cookie Butter Ice Cream Truffles: Scoop into small balls, freeze until hard, dip in melted chocolate, and freeze again.
- Homemade Ice Cream Sandwiches: Use this ice cream to make sandwiches with snickerdoodle cookies.
- Make Your Own Cookie Butter: If you can’t find store-bought, you can make your own by blending Biscoff cookies with a little oil and sugar.
Serving Suggestions for the Ultimate Treat
This ice cream is spectacular on its own, but it’s even better with extra drizzles of warm cookie butter on top. Serve it in a bowl, in a waffle cone, or as part of an ice cream sandwich. A sprinkle of crushed Biscoff cookies adds the perfect finishing touch.
Nutrition Information
(Approximate per ½ cup serving) Calories: 397, Fat: 26g, Carbohydrates: 35g, Protein: 7g, Sugar: 26g. A rich, indulgent treat.
Storage & Make-Ahead Instructions
- Freeze: Store ice cream in an airtight container in the freezer for up to 2 months.
- Make Ahead: The custard base can be made up to 2 days in advance and stored in the refrigerator before churning.
Your Cookie Butter Ice Cream Questions Answered
- Can I use a different brand of cookie butter?
- Absolutely! You can use any brand of cookie butter you like, or even make your own by blending Biscoff cookies with a little oil and sugar.
- Can I make this without an ice cream maker?
- You can try a no-churn method, but the texture will be different. For the best creamy, custard-like texture, an ice cream maker is recommended.
- What if my custard curdles?
- If the custard starts to look grainy or has bits of cooked egg, you may have overheated it. Straining through a fine-mesh sieve will help, but for best results, keep the heat low and stir constantly.
- How long does the custard need to chill?
- At least 4 hours, but overnight is even better. A well-chilled base churns faster and has a smoother texture.
- Can I add other mix-ins?
- Yes! Chopped chocolate, toffee bits, or even a caramel swirl would be delicious additions.
More Incredible Homemade Ice Cream Recipes to Try
If you love this creamy, dreamy ice cream, you’ll adore our other homemade frozen treat creations. Our Coffee Ice Cream is another custard-based favorite, and our Orange Creamsicle Ice Cream is perfect for summer.
The Story Behind This Irresistible Biscoff Creation
Cookie Butter Ice Cream was born out of a late-adopter’s curiosity about the cookie butter craze. After finally giving in to taste the infamous spread, the connection was immediate – it tasted exactly like the Biscoff cookies that were a childhood treasure. This recipe is a love letter to that flavor, transforming it into a creamy, dreamy, frozen custard. With a cinnamon-spiced base, crunchy cookie crumbles, and thick ribbons of cookie butter in every bite, it’s the ultimate treat for any Biscoff lover. It’s a reminder that the best recipes often come from a simple “what if?” and a willingness to try something new. This wonderfully indulgent and delicious recipe is inspired by the version shared on With Spice by Indi Hampton.
Pin This Irresistible Recipe For Your Next Ice Cream Craving!
This cookie butter ice cream will be your new favorite frozen treat. Save this image to your “Ice Cream Recipes” or “Biscoff Desserts” Pinterest board so you always have this creamy, delicious recipe ready. Did you make this incredible, swirled ice cream? We’d love to see your creation – tag us in your photos!
Cookie Butter Ice Cream
Equipment
- Ice Cream Maker Essential for churning.
- Fine-Mesh Sieve For straining custard.
- Pastry Bag or Zip-Top Bag For drizzling cookie butter.
Ingredients
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- 0.5 tsp kosher salt
- 0.5 tsp ground cinnamon
- 1 tbsp vanilla extract
- 0.5 cup cookie butter
- 0.75 cup crumbled Biscoff cookies, divided
Instructions
- In a medium bowl, whisk together ½ cup sugar and egg yolks. Set aside.
- In a saucepan over medium heat, combine milk, cream, remaining ½ cup sugar, salt, and cinnamon. Cook, stirring, until mixture just begins to simmer.
- Reduce heat to low. Slowly whisk 1 cup of hot milk mixture into the egg yolk mixture. Repeat with another cup. Return custard to saucepan.
- Gently heat custard, stirring constantly, until it thickens and coats the back of a spoon (about 10 minutes). Do not boil. Strain into a bowl, stir in vanilla, and chill for at least 4 hours.
- Churn chilled custard in an ice cream maker. When it reaches soft-serve consistency, add ½ cup crushed cookies and churn to mix. Freeze a loaf pan.
- Spread half the ice cream in frozen loaf pan. Pipe half the cookie butter over top. Add remaining ice cream, then pipe remaining cookie butter. Swirl with a knife. Sprinkle with remaining cookies. Freeze until firm.
