Biscoff Chocolate Chunk Ice Cream
This homemade ice cream is loaded with Biscoff flavor, with crumbled Biscoff cookies plus Biscoff spread swirled right in. It’s creamy and delicious!
If Americans love Oreos…then Europeans love Biscoff.
1 in 5 cookies eaten in Belgium are these crisp caramel flavor cookies. 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.
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.
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:
Add some chocolate chunks in there too and you’ve got my absolute favorite ice cream.
The stuff is magical.
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
Ingredients
- 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
Instructions
- Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set it aside.
- 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.
- 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.
- 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.
- 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!!!!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
23 Comments on “Biscoff Chocolate Chunk Ice Cream”
I came across this recipe a couple weeks ago when I got an ice cream maker and just made it tonight. HOLY MOLY it’s good! I mean, wow. Delicious! Thank you!
My family and I lived in Belgium for four years. We love speculoos! There was an ice cream shop in the village that we lived in that made speculoos ice cream. Since moving back to the states we make our own speculoos ice cream by adding either crushed Biscoff cookies or the Biscoff spread to vanilla ice cream. But I think we will have to purchase an ice cream maker to try your homemade recipe (it sounds amazing). I love the addition of chocolate chunks. My favorite speculoos cookies are the ones with a layer of chocolate on the back.
That’s really neat! I have never seen speculoos with chocolate on the back. And where in Belgium? My husband and I are thinking of vacationing there in April or May…maybe Bruges or Brussels. We’ll see!
We lived in the Wallonia region the closest town was Mons (20 minutes away). I would go to both Brussels and Bruges. Both are amazing. Have a Liege waffle. There are small waffle shops around the Grande Place (one is on the rue toward the Mannequin Pis) in Brussels, they sell the Brussels waffles and Liege waffles. The Brussels waffles are good but oh my the Liege waffles are amazing. You can get them with chocolate, strawberries and Chantilly cream but they are wonderful plain. If you get a chance to go to a Carrefour (local grocery store) you can find the speculoos with chocolate on the back they are made by Lotus (the same company that makes Biscoff). One final tip. On the weekends (Friday evening through Sunday evening) round trip train tickets within Belgium are half price, but only on round trip and the ticket must be used the same weekend. That way if you decide to stay Brussels you can still take an inexpensive day trip to Bruges. Safe travels…love your blog!
Wonderful, thank you for all of the inside info, very helpful!!