This six ingredient Biscoff Cookie Butter Ice Cream contains not only a cookie butter but coarsely crushed speculoos cookies, too!
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Original content posted August 2018. Updated August 2021.
School begins tomorrow and I’m in complete denial. We’ll have a 5th grader, 3rd grader, 1st grader and then the ruler of the menagerie begins her second year of preschool next week. That makes the blow a little lighter knowing that I’ll have my Starbucks and Target buddy along for the ride for a bit longer.
So if you need me, I’ll be over here drowning my sorrows of another summer gone too quickly with a quadruple scoop of this Biscoff Cookie Butter Ice Cream.
For my birthday a few weeks ago, I received the mother of all ice cream makers. I have had various ice cream makers vying for real estate in my kitchen for years, but this one has already been used so many times that it has yet to be put away in a cabinet. Instead, it’s still reigning in all it’s glory on the kitchen counter.
What makes it so special, you ask? The fact that it has a compressor and I don’t have to pre-chill a bowl in the freezer a day before I want to make ice cream. Instead, anytime I feel like making ice cream, it’s ready and waiting. And the fact that I can make batch after batch of this Biscoff Cookie Butter Ice Cream without taking a rest makes my husband endlessly happy.
What is Cookie Butter?
You see, cookie butter is his favorite. If you’ve never tried it, cookie butter is a food paste made primarily from speculoos cookies, oil, flour and sugar. The ingredients are mixed until it becomes spreadable like peanut butter and even comes in creamy and crunchy varieties.
I’ve found it everywhere from Trader Joe’s to Target to my local grocery store. And of course, online. Because I buy nearly everything from the comfort of home. And my Biscoff Cookie Butter Ice Cream contains not only this amazing cookie butter but also the delicious cookies that are used to make it.
This six ingredient Biscoff Cookie Butter Ice Cream contains not only a cookie butter but coarsely crushed speculoos cookies, too! A half cup of cookie butter is whisked into the ice cream base and just before the ice cream is complete, a cup of coarsely crushed cookies are swirled into it. The end result is nothing short of what ice cream dreams are made of.
Just think of how absolutely amazing this Biscoff Cookie Butter Ice Cream would be as a substitute for the vanilla ice cream called for in my Hot Fudge Ice Cream Pie! Or how it would be the ultimate topping to my Cake Mix Fresh Peach Cobbler or Snickerdoodle Apple Crisp. The possibilities to turn up the flavor the next time you serve dessert are absolutely endless!
How to Make Cookie Butter Ice Cream
[1] In a mixing bowl, add eggs.
TIP: I like to use a mixing bowl with a spout as it makes pouring the finished ice cream base into the machine so much easier!
[2] Whisk eggs until light and fluffy.
[3] Add sugar to bowl.
[4] Whisk until sugar has dissolved into eggs.
[5] Add milk and heavy whipping cream.
[6] Whisk until completely combined.
[7] In a smaller mixing bowl, add cookie butter and approximately one cup of milk mixture.
[8] Whisk together until fully incorporated.
[9] Pour cookie butter mixture into mixing bowl with milk mixture. Whisk together until combined.
[10] Pour combined mixture into prepared ice cream mixture and churn according to manufacturer’s instructions.
[11] Approximately five minutes before ice cream is complete, or according to manufacturer’s instructions, add Biscoff cookies.
[12] Spoon ice cream into freezer safe container and allow to freeze completely prior to serving.
TIP: I have five of these Koji ice cream containers that I use to store all of my ice cream. They’re definitely my favorite of all that I’ve tried.
If you’ve tried this Biscoff Cookie Butter Ice Cream or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
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Biscoff Cookie Butter Ice Cream
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 cup milk
- 2 cups heavy whipping cream
- 1/2 cup cookie butter
- 1 cup coarsely crumbled Biscoff cookies
Instructions
- In a mixing bowl, add eggs.TIP: I like to use a mixing bowl with a spout as it makes pouring the finished ice cream base into the machine so much easier!
- Whisk eggs until light and fluffy.
- Add sugar to bowl.
- Whisk until sugar has dissolved into eggs.
- Add milk and heavy whipping cream.
- Whisk until completely combined.
- In a smaller mixing bowl, add cookie butter and approximately one cup of milk mixture.
- Whisk together until fully incorporated.
- Pour cookie butter mixture into mixing bowl with milk mixture. Whisk together until combined.
- Pour combined mixture into prepared ice cream mixture and churn according to manufacturer's instructions.
- Approximately five minutes before ice cream is complete, or according to manufacturer's instructions, add Biscoff cookies.
- Spoon ice cream into freezer safe container and allow to freeze completely prior to serving.TIP: I have five of these Koji ice cream containers that I use to store all of my ice cream. They're definitely my favorite of all that I've tried.
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