Go Back

Homemade Cookie Butter Ice Cream

Homemade cookie butter ice cream made with a custard base, cooked to 175°F and whisked smooth with warmed Biscoff cookie butter. Churned until thick, then folded with crushed Biscoff cookies for spiced, caramelized speculoos flavor in every scoop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie butter ice cream base
  • 2 cup heavy cream For a creamy custard base.
  • 1 cup whole milk Helps thin the custard for easier cooking and churning.
  • 0.75 cup granulated sugar Sweetens the custard.
  • 5 egg yolks Thickens the custard when cooked.
  • 0.75 cup Biscoff cookie butter spread Warmed so it blends smooth.
  • 1 tsp vanilla extract Adds rounded sweetness.
  • 0.25 tsp cinnamon Provides speculoos-style warmth.
  • 0.25 tsp salt Balances sweetness and spices.
  • 8 Biscoff cookies Crushed for fold-in texture.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the spiced custard
  1. In a saucepan, combine heavy cream and whole milk and heat until steaming, then keep it just below a simmer. Visual cue: small bubbles form at the edges and you can see steam rising.
  2. In a bowl, whisk egg yolks with granulated sugar until smooth and slightly paler. Visual cue: ribbons from the whisk hold briefly on the surface.
  3. Slowly whisk the steaming cream mixture into the beaten egg yolks. Visual cue: the mixture thickens slightly as it combines, without curdling.
  4. Return everything to the saucepan and cook to 175°F, stirring constantly. Visual cue: the custard coats the back of a spoon and you can draw a line with your finger that stays momentarily.
Blend in cookie butter and finish
  1. Remove the saucepan from heat and whisk in warmed Biscoff cookie butter spread until completely smooth. Visual cue: no streaks remain and the color turns golden-tan.
  2. Whisk in vanilla extract, cinnamon, and salt, then strain the custard. Visual cue: strained custard looks silky with no spice lumps.
  3. Cool the custard completely before chilling. Visual cue: it reaches cool room temperature and no longer feels warm to the touch.
Chill, churn, and freeze
  1. Refrigerate the custard for 4 hours until very cold. Visual cue: the mixture feels chilled throughout when the container is held.
  2. Churn the chilled custard in an ice cream maker until thick and scoopable. Visual cue: it expands and becomes the texture of soft-serve.
  3. Fold in crushed Biscoff cookies. Visual cue: cookie bits distribute evenly with visible speckles.
  4. Transfer to a freezer-safe container and freeze until firm. Visual cue: it holds its shape when scooped and looks dense, not airy.

Notes

Pro tip: warm the cookie butter until pourable (not hot) so it blends instantly into the custard and stays silky. Store in the freezer in an airtight container for up to 2 weeks; for best scoopability, let sit 5–10 minutes before serving. Freezing: yes. Dietary swap: substitute lactose-free whole milk and lactose-free cream (and lactose-free cookies if needed) for a lactose-friendly version.