Packed with the warm spice and crunchy texture of Speculoos cookies, this creamy homemade Biscoff ice cream is a dream dessert for cookie butter fans.
Why we love this recipe
When spiced Speculoos cookies meet a rich homemade ice cream base, the result is an indulgent summer treat. This recipe combines a churned Biscoff custard with ribbons of cookie butter and crunchy Lotus Biscoff cookie crumbs for a layered texture and deep, spiced caramel flavour. Serve it on its own or spoon it over brownies or other desserts for extra decadence.
Ingredients
These are the main ingredients used in this Biscoff ice cream. Scroll to the recipe card for exact quantities.
- Full cream (whole) milk and heavy/thickened cream — use full-fat dairy to achieve a smooth, creamy texture.
- Egg yolks — make the custard base (crème anglaise) and provide velvety richness.
- Brown sugar — gives a subtle caramel note; white sugar can be used but the flavour will differ slightly.
- Biscoff spread (cookie butter) — used in the custard and for the swirl.
- Speculoos spice mix (optional) — adds authentic spiced cookie notes; see notes for substitutes.
- Lotus Biscoff cookies — crushed for texture and a crunchy swirl.
Optional: a pinch of salt and a teaspoon of vanilla extract can help balance and deepen the flavour.
How to make cookie butter ice cream
Follow these steps to make a smooth Biscoff custard and turn it into a swirled ice cream with crunchy cookie pieces.
- Gently heat the milk, cream and Biscoff spread in a saucepan over low heat until it just begins to simmer, whisking so the spread melts evenly and does not scorch.
- Whisk the egg yolks together with the brown sugar (and spices if using) in a separate heatproof bowl.
- Temper the yolks by slowly pouring the warm milk mixture into them while whisking continuously to avoid cooking the eggs too quickly.
- Return the combined mixture to the saucepan and cook over low–medium-low heat, stirring constantly, until it begins to thicken slightly (about 5–10 minutes).
To check doneness: either use a thermometer (custard is ready at 82–84°C / 180–183°F) or coat the back of a spoon—if a line drawn through the custard stays clear, it’s ready.
- Transfer the custard to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin forming, and chill thoroughly in the fridge for at least 3 hours, preferably overnight.
- If using an ice cream maker with a frozen bowl, freeze the bowl per the manufacturer’s instructions (usually 12–24 hours beforehand). Pour the chilled custard into the machine and churn until it reaches the consistency of thick whipped cream (roughly 10–15 minutes, depending on your machine).
- To assemble the swirl: spread half the churned ice cream in a loaf pan, drizzle half the melted cookie butter and sprinkle half the crushed cookies. Add the remaining ice cream, then the rest of the cookie butter and crumbs. Use a knife to gently ripple the layers to create swirls.
- Freeze for at least 3–4 hours, or until firm enough to scoop. For serving, optionally drizzle a little more melted cookie butter over each scoop.
Recipe FAQs
No — this is a churned custard-based recipe, so an ice cream maker is required for the proper texture.
Speculoos spice is a blend traditionally used for Belgian spiced cookies and often includes cinnamon, coriander seed, nutmeg, ginger, caraway seed and cloves. Mixed spice or pumpkin pie spice are acceptable substitutes; you can omit spices if you prefer.
Speculoos refers to the traditional spiced Belgian cookies. Biscoff is a branded name used by Lotus for these cookies when marketed internationally.
They are essentially the same concept—crushed Speculoos cookie crumbs blended with fats and sugar. Brands may vary slightly, but they are interchangeable for this recipe.
Tips for success
- If your custard looks lumpy, it may have been overheated and the eggs curdled; strain the mixture through a fine mesh sieve to remove cooked bits.
- Ensure the custard is thoroughly chilled before churning—refrigerate overnight if possible and cool briefly in the freezer just before churning for best texture.
- This recipe can churn faster than typical ice creams because of the fat content from the Biscoff spread. Avoid over-churning or the mixture can become dense and buttery.
Storing
Store the ice cream in an airtight container in the freezer. It’s best enjoyed within a few days (up to a week) when texture and flavour are at their peak. Over longer storage the texture will become icier and less smooth.
More Biscoff recipes
- Biscoff Truffles
- Easy Biscoff Cake
- Speculoos Tiramisu
- Baked Biscoff Cheesecake
- Biscoff Butter Cookies
- Mini Biscoff Cheesecakes
- Cookie Butter Cream Cheese Frosting
- Biscoff Cupcakes
- No Bake Biscoff Cheesecake
- 12 Delicious Recipes with Biscoff Spread
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Recipe
Biscoff Cookie Butter Ice Cream
Equipment
- Ice cream maker
Ingredients
Biscoff Ice Cream
- 360 ml (1 1/2 cup) full cream / whole milk
- 240 ml (1 cup) heavy / thickened cream
- 60 g (1/4 cup) Biscoff spread (or cookie butter)
- 4 egg yolks, medium, at room temperature
- 50 g (1/4 cup) brown sugar
- 1 teaspoon Speculoos spices (optional)
Crunchy Biscoff Swirl
- 120 g (1/2 cup) Biscoff spread, melted
- 6 Biscoff cookies, crushed (or to taste)
Instructions
Freeze the ice cream maker bowl per the manufacturer’s instructions (generally at least 12–24 hours) unless your machine has a compressor.
Biscoff Ice Cream
- Place the milk, cream and Biscoff spread in a saucepan. Heat gently over low heat until it begins to simmer, whisking occasionally so the spread melts evenly.
- In a separate bowl, whisk the egg yolks with the brown sugar and optional spices.
- Slowly pour the warm milk mixture into the yolks while whisking to temper them, then return everything to the saucepan.
- Cook over low–medium-low heat, stirring constantly, for 5–10 minutes until the custard thickens slightly. Check with a thermometer (82–84°C / 180–183°F) or the spoon test.
- Transfer to a shallow container, press plastic wrap onto the surface, and chill for at least 3 hours or overnight.
- Pour the chilled custard into your ice cream maker and churn until it reaches a thick, whipped-cream-like consistency (about 10–15 minutes).
Crunchy Biscoff Swirl
- Layer half the churned ice cream in a loaf pan, drizzle half the melted cookie butter and sprinkle half the crushed cookies. Top with remaining ice cream, cookie butter and crumbs. Gently swirl with a knife.
- Freeze for 3–4 hours or until firm enough to scoop.
Notes
- Speculoos spices usually include cinnamon, coriander seed, nutmeg, ginger, caraway seed and cloves. Mixed spice or pumpkin pie spice can substitute.
- If custard curdles (lumpy), strain through a fine mesh sieve. That typically means it was overheated.
- Use a shallow pan for cooling the custard quickly and evenly.
- Because of the Biscoff spread’s fat, this mixture can churn faster than standard ice creams—avoid over-churning.
Nutrition (per serving)
Carbohydrates: 15 g |
Protein: 4 g |
Fat: 16 g |
Saturated Fat: 7 g