This Easy Homemade Biscoff Ice Cream is a creamy treat that mixes sweet Biscoff cookies with rich vanilla ice cream. It’s like a hug in a bowl!
Key Ingredients & Substitutions
Biscoff Cookie Spread: This is the star of the show! If you can’t find the Lotus brand, any other cookie butter spread will work. Sunflower seed butter can be a nut-free option for those with allergies.
Heavy Cream: For the best texture, stick with heavy cream. If you’re looking for a lighter version, you can use half and half, but it won’t be quite as creamy. Some like to mix in a bit of Greek yogurt for tang and creaminess without the calories.
Whole Milk: Whole milk gives the ice cream richness. You could swap for 2% milk for a slightly less rich ice cream, though I wouldn’t recommend using skim milk; it’s too watery.
Granulated Sugar: White sugar works best, but you could try brown sugar for a deeper flavor. Maple syrup is another alternative; just note it might make the ice cream a bit softer.
How Do I Get the Right Whipped Cream Texture?
Whipping your cream to the right texture is key for fluffy ice cream. Aim for soft peaks, which means when you lift the beaters, the cream forms a peak that gently bends over. Overwhipping will lead to a grainy texture, so keep an eye on it!
- Start with cold heavy cream for better whipping.
- Beat at a medium speed to avoid splattering.
- Watch closely; stop once you see the soft peaks forming!
With these tips, you’ll have a smooth and creamy Biscoff ice cream that’s irresistible! Enjoy your homemade delight!
Easy Homemade Biscoff Ice Cream
Ingredients You’ll Need:
- 1 cup Biscoff cookie spread (Lotus Biscoff spread)
- 1 1/2 cups heavy cream, cold
- 1 1/2 cups whole milk, cold
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup crushed Biscoff cookies (plus extra for topping or mixing in)
How Much Time Will You Need?
This delicious Biscoff ice cream recipe takes about 15 minutes to prepare and requires at least 6 hours in the freezer to set. So, plan ahead and let it freeze overnight for the best results!
Step-by-Step Instructions:
1. Mixing the Base:
In a medium bowl, whisk together the cold whole milk, granulated sugar, and Biscoff cookie spread. You’ll want to keep whisking until the sugar has fully dissolved and everything is well combined. This will create a delicious sweet base for your ice cream!
2. Adding Vanilla:
Next, stir in the pure vanilla extract. This will boost the flavor and add a lovely aroma to your ice cream mixture.
3. Whipping the Cream:
In a separate large bowl, pour in the cold heavy cream. Using a hand mixer or a stand mixer, whip the cream until it forms soft peaks. This means when you lift the beaters, the cream will hold a peak that gently bends over. Be careful not to overwhip it, or it could turn grainy!
4. Combining the Mixtures:
Now, gently fold the Biscoff and milk mixture into the whipped cream. Use a spatula and mix just until combined and smooth. We want to keep the volume of the whipped cream for that light and fluffy texture.
5. Adding Cookie Crunch:
Next, fold in the crushed Biscoff cookies. This will give your ice cream those delightful crunchy bits that add texture and a burst of flavor!
6. Freezing the Ice Cream:
Pour the mixture into a lidded container or a loaf pan. Smooth the top with your spatula and cover it to prevent ice crystals from forming. Place it in the freezer for at least 6 hours, or until it’s completely firm.
7. Serving Up the Treat:
When you’re ready to serve, let the ice cream sit at room temperature for a few minutes so it softens slightly. This will make scooping much easier! Scoop it into bowls or cones and if desired, garnish with extra crushed Biscoff cookies on top for added crunch. Enjoy your creamy Biscoff delight!
This no-churn ice cream is rich, creamy, and bursting with Biscoff flavor and delightful cookie bits—perfect for cooling down or treating yourself!
FAQ for Easy Homemade Biscoff Ice Cream
Can I Use a Different Type of Cookie Spread?
Absolutely! If you can’t find Biscoff cookie spread, you can use any similar cookie butter spread. Brands like Speculoos work great too! For a nut-free option, consider sunflower seed butter; just keep in mind it will have a different flavor.
How Can I Adjust the Sweetness of the Ice Cream?
If you prefer a less sweet ice cream, simply reduce the amount of sugar. Start with 1/2 cup and taste the mixture before freezing. Remember, flavors become less pronounced when frozen, so taste your base first!
How Should I Store Leftover Ice Cream?
Store leftover Biscoff ice cream in an airtight container in the freezer. It should stay good for about 2-3 weeks. Just let it thaw for a few minutes at room temperature before scooping; this makes it easier to serve!
Can I Add Other Mix-Ins to This Recipe?
Definitely! Feel free to get creative and add mix-ins like chocolate chips, swirls of caramel, or chopped nuts to the ice cream base. Just be sure not to overload it, as this can affect the texture!
Enjoy making and eating your delicious homemade Biscoff ice cream! 🍦
