Biscoff Chocolate Chunk Ice Cream

Biscoff Ice Cream

If Americans love Oreos…then Europeans love Biscoff.

1 in 5 cookies eaten in Belgium are these crisp caramel flavor cookies (source: Biscoff)

And 1 in 3 cookies eaten by me are these crisp caramel flavor cookies, and I’m not even Belgian.

They’re good, people. They’re really good.

Biscoff Chocolate Chip Ice Cream

Haven’t had Biscoff cookies before?

Well maybe you’ve had Biscoff spread (aka Speculoos).

…you know…cookie spread.

That’s right, you can now spread your cookies.

On toast.

Or eat it by the spoonful.

OR…swirl it into ice cream.

That’s what I did.

Biscoff Spread Ice Cream

The stuff spreads like smooth peanut butter but tastes like you’re eating a creamy cinnamon graham cracker.

But my ice cream wouldn’t be complete with just the Biscoff spread.

I had to put crumbled Biscoff cookies in there too:

Biscoff Cookie Ice Cream

Add some chocolate chunks in there too and you’ve got my absolute favorite ice cream.

The stuff is magical.

Biscoff Speculoos Ice Cream

So break out those ice cream makers (!!! They now have pink ice cream makers???), because summer is coming to a close!

Other Frozen Treats to make before summer’s end:

Pumpkin Chip Gingersnap Cookie Ice Cream

 Raspberry Lemon Frozen Yogurt

Mint Chip Gelato Ice Cream Sandwiches

Note: I have no affiliation with Biscoff. I just love their products! This post contains Amazon afilliate links.

Biscoff Chocolate Chunk Ice Cream


  • 2 cups milk
  • 4 tsp cornstarch
  • 1.25 cups heavy whipping cream
  • 1 cup sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp fine sea salt
  • 3 tbsp cream cheese, softened
  • 2 tbsp Biscoff spread
  • 10 Biscoff cookies, crumbled
  • 2 ounces chopped bittersweet chocolate


  1. Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set it aside.
  2. In a 4-quart saucepan, bring the rest of the milk, the heavy cream, sugar, corn syrup, and sea salt to a boil over medium high heat. Whisk the bottom occasionally to make sure it doesn’t burn. Once the mixture reaches a boil, cook the mixture for 4 minutes. Stir in the cornstarch slurry, and bring the mixture to a boil again, then cook for 2 more minutes, until the cornstarch has worked its magic and the liquid has thickened.
  3. Place the cream cheese in a bowl, and whisk 1/4 cup of the milk cream mixture to it. Whisk until the cream cheese has dissolved a bit and has evenly dispersed. Then, whisk in the remainder of the hot ice cream liquid.
  4. Pour the mixture into a plastic bag, and seal it up nice and tight. Immerse the bag in ice water, until thoroughly chilled, which will take about 15 minutes.
  5. Pour the chilled ice cream mixture into your prepared ice cream maker, and add the biscoff spread spoonfuls, crumbled biscoff cookies, and chopped bittersweet chocolate. Spin the ice cream for about 15 minutes, then scoop into a container and freeze for another couple hours or so. Enjoy!!!!

The base of this recipe is from Jeni Britton Bauer’s ice cream base of Jeni’s Splendid Ice Creams.