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Homemade Cookie Butter Ice Cream

Homemade cookie butter ice cream with a deeply spiced, caramelized Biscoff (speculoos) base and a smooth custard churned for a creamy scoop. The cookie butter is warmed and whisked in until completely smooth, then you chill, churn, fold in crushed Biscoff, and freeze until firm.
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Prep Time 20 minutes
Cook Time 15 minutes
hours 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Homemade cookie butter ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 0.75 cup Biscoff cookie butter spread Warm until pourable before mixing in.
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 8 Biscoff cookies Crushed for fold-in.

Equipment

  • 1 ice cream maker

Method
 

Make the custard
  1. Heat the heavy cream and whole milk in a saucepan just until steaming, then whisk them slowly into the egg yolks that have been beaten with the granulated sugar while keeping the mixture smooth.
  2. Return the mixture to the saucepan and cook to 175F, stirring constantly until it thickens enough to coat the back of a spoon (visual cue: the custard looks lightly velvety).
  3. Remove from heat and whisk in the warmed Biscoff cookie butter spread until completely smooth, with no streaks left.
  4. Stir in vanilla extract, cinnamon, and salt, then strain the custard for a silky texture (visual cue: a smooth, even stream through the strainer).
  5. Cool the custard completely before chilling, leaving it at room temperature until no longer hot to the touch (visual cue: it stops steaming).
Chill, churn, and freeze
  1. Refrigerate the custard for 4 hours to chill thoroughly (visual cue: cold throughout, with a thicker feel).
  2. Churn in an ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency (visual cue: increased volume and a creamy churned texture).
  3. Fold in the crushed Biscoff cookies at the end, just until evenly distributed (visual cue: cookie bits suspended throughout).
  4. Transfer to a freezer-safe container and freeze until firm, about 4 hours (visual cue: scoops hold shape and look dense).

Notes

Pro tip: when cooking to 175F, keep the heat steady and stir constantly so the egg yolks thicken without scrambling. Refrigerate leftover ice cream in a sealed container for up to 5 days; freeze for up to 2 months for best texture. Freezing is yes. For a dairy-light swap, replace heavy cream with half-and-half and use whole milk as directed, but expect a slightly softer churn.