Speculoos Biscoff Cookie Butter Ice Cream

speculoos ice cream in waffle cones with cookies crumbled

Have you ever had cookie butter or Speculoos cookies? Have you ever had them in ice cream? You’re in for a treat!

I grew up LOVING speculoos cookies. They are like gingerbread cookies and Teddy Grahams all rolled into one. So when I was thinking about what recipe I should do next, the answer was of course… cookie butter. 

I found cookie butter at a local grocery store, but it can be a bit harder to find. I had a hard time finding the cookies but ended up ordering some from amazon. The crumbled cookies add a great texture, and really amps up the cookie flavour of the ice cream! 

Speculoos Biscoff Cookie Butter Ice Cream

Print Recipe
Serves: 8 Cooking Time: 10 minutes

Ingredients

  • 1 1/4 cups heavy cream
  • 1 3/4 cups milk
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cookie butter
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons creme de cacao liquor (optional- helps keep the ice cream soft)

  • Mix-Ins:
  • 8 - 12 Biscoff / Speculoos cookies, crumbled (keep some larger chunks and some smaller)

Instructions

1

To make the ice cream base, combine the milk, cream, sugar, and salt in a saucepan and bring to a gentle simmer.

2

Whisk together the egg yolks and cookie butter in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly to avoid any scrambled egg bits.

3

Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil and is slightly thickened.

4

Remove from heat, add the vanilla and creme de cacao, and strain through a sieve into another bowl to remove any egg bits. Set over an ice bath to cool, or empty into a large container with a lid and allow to cool slightly before placing in the fridge for 4-8 hours. The mixture should be cold before churning.

5

Churn the ice cream according to your ice cream maker's instructions.

6

Layer 1/2 of the ice cream into a container (I like to use a 9x5inch loaf pan). Sprinkle 1/2 of the cookie crumbles in evenly. Repeat this process with the rest of your ice cream, and cookie crumbles.

7

Freeze for 2-4 hours until your desired consistency is reached.

8

Once the ice cream is frozen solid, you may need to remove from the fridge for 5 minutes before scooping for the best texture.

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2 Comments

  • Reply
    Ice Cream Enthusiast
    July 3, 2021 at 7:10 pm

    This elemental custard is missing a few key elements from the method. When does one add the salt and Vanilla?

    • Reply
      mara_admin
      July 5, 2021 at 4:24 pm

      Thanks so much for catching that! I have added the information in that is missing.

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