This creamy homemade Biscoff ice cream is a dreamy treat for cookie lovers! With delicious Biscoff cookies blended in, it’s both sweet and a little bit crunchy.
Whenever I make this, I feel like a kid again! It’s super easy to whip up and perfect for hot days. Don’t forget to sprinkle some extra cookies on top—you know you want to! 🍦
Key Ingredients & Substitutions
Heavy Cream: This gives the ice cream its creamy texture. If you’re looking for a lighter option, you could try half-and-half or full-fat coconut milk for a dairy-free version, but it might not be as rich.
Sweetened Condensed Milk: It adds sweetness and creaminess. If you’re looking for a dairy-free substitute, use coconut condensed milk, which works well and has a slight coconut flavor that can be delicious!
Biscoff Cookie Spread: This is the star of the ice cream! If you can’t find it, try using any other cookie butter or even Nutella for a different flavor, though it will change the character of the ice cream.
Crushed Biscoff Cookies: These provide awesome texture. If you run out, any crunchy cookies like gingersnaps or graham crackers can be used. Just make sure they complement the flavors!
How Do I Get the Perfect Creamy Texture?
To achieve that dreamily creamy texture, the key is whipping the heavy cream until stiff peaks form. This means it’s fluffy and will trap air, creating a light ice cream.
- Use a cold metal bowl and beaters to help the cream whip up faster.
- Fold the whipped cream gently into the Biscoff mixture. This helps keep the air in.
- Freeze the mixture well—at least 6 hours is best to let it solidify completely.
- Let the ice cream sit out briefly before scooping for easier serving.
Easy Homemade Biscoff Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup Biscoff cookie spread (speculoos spread)
- 1 teaspoon vanilla extract
- 3/4 cup crushed Biscoff cookies (plus extra for topping)
How Much Time Will You Need?
This delightful ice cream recipe takes about 15 minutes to prepare. After that, you’ll need to freeze it for at least 6 hours or overnight to get that perfect scoopable texture. So, set aside some time to enjoy the anticipation!
Step-by-Step Instructions:
1. Whip the Heavy Cream:
In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This means that when you lift the beaters, the cream holds its shape well. It should look fluffy and feel light—this is key to creamy ice cream!
2. Mix the Base:
In another bowl, combine the sweetened condensed milk, Biscoff cookie spread, and vanilla extract. Stir until the mixture is smooth and creamy. You’re creating the flavor base for your ice cream here!
3. Combine the Mixtures:
Carefully fold the whipped cream into the Biscoff mixture. Use a spatula to gently mix it together, ensuring you keep everything nice and airy. Be patient—this part is important for a light ice cream!
4. Add the Crunch:
Next, fold in the crushed Biscoff cookies throughout the mixture. This adds the yummy cookie bits that you’ll love in each bite. Make sure they’re evenly distributed so every scoop is packed with flavor!
5. Freeze the Mixture:
Transfer all of the ice cream mixture into a freezer-safe container and smooth the top with a spatula. Seal it tightly to prevent ice crystals from forming, then pop it in the freezer.
6. Let It Firm Up:
Allow your ice cream to freeze for at least 6 hours, or better yet, overnight. This helps it solidify perfectly so that you can enjoy a delightful scoop later!
7. Serve and Enjoy:
Once frozen, let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve. Use a scoop to portion it into bowls or cones—and don’t forget to sprinkle those extra crushed Biscoff cookies on top for a fantastic finish!
There you have it! Your delicious, creamy, and crunchy homemade Biscoff ice cream is ready to be devoured. Enjoy every sweet bite!
FAQ for Homemade Biscoff Ice Cream
Can I Use Low-Fat Cream Instead of Heavy Cream?
For the best texture, heavy cream is recommended as it whips up nicely and gives a rich, creamy flavor. However, you can use a lighter cream, but expect the texture to be less creamy and possibly a bit icy.
How Long Can I Store This Ice Cream?
You can store your Biscoff ice cream in an airtight container in the freezer for up to 2 weeks. Just be sure to keep it tightly sealed to maintain its flavor and texture!
Can I Customize This Recipe with Other Flavors?
Absolutely! You can mix in other cookie spreads, add chocolate chips, or swirl in caramel or fudge for a twist. Just remember to maintain a balance so it doesn’t overpower the Biscoff flavor.
What If I Don’t Have Biscoff Cookies?
If you’re out of Biscoff cookies, you can substitute them with other cookies like gingersnaps or shortbread. Just ensure they complement the flavors of the ice cream for the best results!
