Have you ever been on a Delta Flight and been given those free Biscoff Cookies?? Did you know they have taken these delicious little spicy cookies and turned them into a cookie butter? If your answer is no, then I introducing you today to one of the greatest creations there ever was. Do yourself a favor and go out and buy some Biscoff Spread (Trader Joe’s has a version called ‘Cookie Butter’ or Speculoos), and put it one some vanilla wafers or just eat it straight out of the jar with a spoon like I do. YOU.ARE.WELCOME. Come back here and let me know how you like it. After you enjoy a few spoonfuls, use the rest to make this ice cream!
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls / Glass Measuring Cup
Recipe:
STEP 1: In a large bowl, mix together Biscoff spread and sugar.
Mixing Bowl
STEP 2: Mix in salt and vanilla.
Mixing Bowl
STEP 3: Slowly add in half and half and heavy cream until mixture is smooth.
Mixing Bowl
STEP 4: Refrigerate custard overnight.
STEP 5: When ready to freeze, pour custard into ice cream maker and churn according to manufacturers instructions.
STEP 6: Transfer to container and store in freezer.
Latte Bowl / Gold Spoons / Cloth Napkin / Biscoff Spread
Latte Bowl / Gold Spoons / Cloth Napkin / Biscoff Spread
Latte Bowl / Gold Spoons / Cloth Napkin / Biscoff Spread
Products I used:
Looking for another homemade ice cream recipe???
In a fruity mood, try Peach Ice Cream
For a nutty flavor, try the delish Jeni’s Roasted Pistachio Ice Cream
For another rich and creamy one, you HAVE to try Banana Buttered Pecan Ice Cream
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Biscoff Ice Cream
Adapted from Gimme Some Oven
Ingredients
- 2 cups Biscoff spread
- 1 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 4 cups half & half
- 2 cups heavy cream
Instructions
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In a large bowl, mix together Biscoff spread and sugar.
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Mix in salt and vanilla.
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Slowly add in half and half and heavy cream and mix until mixture is smooth.
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Refrigerate custard overnight.
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When ready to freeze, pour custard into ice cream maker and churn according to manufacturers instructions.
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Transfer to container and store in freezer.
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