Velvety Biscoff Ice Cream

Create the Most Velvety Biscoff Ice Cream

The smell of caramelized sugar and warm cinnamon hitting a simmering pot of cream is something you never forget. The first time I tried making this, I was actually hiding in my pantry eating cookie butter straight from the jar, wondering why I hadn't turned it into a frozen dessert yet.

When I finally combined that spiced spread with a rich egg yolk base, the aroma alone made me realize I’d found something special.

We've all had those "easy" recipes that end up icy or way too sweet, but this version is different. It’s a proper custard style ice cream that feels heavy on the spoon and melts slowly on your tongue.

We’re going to use a mix of whole milk and heavy whipping cream to get that exact fat balance that makes a scoop feel like luxury. If you’ve been looking for that specific "Lotus" flavor but want it with a homemade, artisanal texture, you’ve hit the jackpot.

Technical Specs for Perfect Results

The Speculoos Solubility Secret: The soy lecithin naturally present in the Biscoff spread acts as a secondary emulsifier alongside the egg yolks. This double emulsion prevents fat separation and ensures the cookie butter distributes evenly through the water based milk, creating a uniform, silky mouthfeel.

Using a high-quality machine makes a difference, but honestly, the magic is in how you handle the custard. If you chill the base properly, any method will give you a result that beats the grocery store tubs every single time.

Selecting Premium Ingredients for Flavor

Component Analysis

To get started, make sure you have everything laid out. We aren't just making frozen milk; we’re building a complex emulsion of fats and sugars.

• 480ml heavy whipping cream (36% fat): This is the backbone of the recipe. Why this? The high fat content is essential for trapping air during the churning process.
  • Substitute: Double cream (reduce milk by 50ml if using high fat double cream).
• 240ml whole milk: Provides the liquid volume without making the result too greasy. Why this? Balances the richness of the heavy cream.
  • Substitute: 2% milk (result will be slightly less creamy).
• 100g granulated sugar: Lowers the freezing point so the scoop isn't a brick. Why this? Essential for texture, not just for the sweet tooth.
  • Substitute: Light brown sugar (adds a deeper molasses note).
• 200g Lotus Biscoff Spread (Smooth): The star flavor component. Why this? Smooth spread integrates better into a custard than the crunchy version.
  • Substitute: Any speculoos style cookie butter.
• 4 large egg yolks: These create the thick, custard like consistency. Why this? They provide the fat and emulsifiers that stop ice crystals from forming.
  • Substitute: 1 tbsp cornstarch mixed with cold milk (for egg free, though less rich).
• 0.25 tsp fine sea salt: Sharpens all the spiced flavors. Why this? Salt is the secret to making cinnamon and caramel pop.
  • Substitute: Kosher salt (use 0.5 tsp).
• 1 tsp pure vanilla bean paste: Adds depth and those beautiful little flecks. Why this? Paste has a more intense flavor than liquid extract.
  • Substitute: Vanilla extract (1:1 ratio).
• 15 Lotus Biscoff cookies: For that essential crunch factor. Why this? Chopped cookies provide a texture contrast to the smooth base.
  • Substitute: Ginger snaps or Graham crackers.
• 60g Lotus Biscoff Spread (for swirling): The finishing touch. Why this? Melting it ensures it ripples through the frozen cream instead of clumping.
  • Substitute: Salted caramel sauce.

If you find yourself with extra spread or cookies, you could even use them in a Cake Jam Recipe later to create a layered dessert.

Essential Tools for Creamy Texture

You don't need a thousand gadgets, but a few specific items will make your life much easier. A heavy bottomed saucepan is non negotiable because it distributes heat evenly, preventing your eggs from scrambling the second they touch the pan.

A fine mesh sieve is my personal "insurance policy." No matter how careful I am with tempering, I always pour my custard through a sieve into the chilling bowl. It catches any tiny bits of cooked egg that might ruin that velvety finish we're after.

If you're using a stand mixer such as a KitchenAid with an ice cream attachment, make sure that bowl has been in the coldest part of your freezer for at least 24 hours.

step-by-step Churning and Swirling

1. Heat the dairy. Combine 240ml whole milk, 100g sugar, and salt in a saucepan over medium heat. Note: Heat until tiny bubbles form at the edges but do not let it reach a rolling boil.
2. Whisk the yolks. In a separate bowl, whisk 4 large egg yolks until they turn a pale yellow and look slightly thickened. Note: This helps incorporate the sugar more effectively later.
3. Temper the eggs. Slowly drizzle 1/2 cup of the warm milk mixture into the yolks while whisking constantly. Note: This raises the egg temperature gradually so they don't curdle.
4. Thicken the custard. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
5. Infuse the flavor. Remove from heat and whisk in 200g of smooth Biscoff spread and 1 tsp vanilla bean paste. Note: The residual heat will melt the spread perfectly.
6. Cool it down. Stir in the 480ml heavy whipping cream. Pour the whole mixture through a fine sieve into a clean bowl.
7. Chill thoroughly. Cover the surface with plastic wrap to prevent a skin and refrigerate for at least 4 hours or overnight.
8. Churn the base. Pour the chilled custard into your ice cream maker and churn until it reaches the consistency of soft serve.
9. Add the crunch. During the last 2 minutes of churning, toss in the 15 chopped cookies. Note: Adding them late keeps them from getting soggy.
10. Layer the swirl. Transfer half the ice cream to a container, drizzle with 30g melted spread, add the rest of the ice cream, and top with the remaining 30g spread. Swirl with a knife.

Chef's Note: If you want a truly impressive finish, freeze your storage container for 20 minutes before filling it. This prevents the edges of your Biscoff Ice Cream from melting instantly as you pack it in.

Solving Common Homemade Churning Issues

Preventing a Gritty Texture

If your ice cream feels a bit sandy on the tongue, it’s usually because the sugar didn't fully dissolve in the milk or the custard was cooked too fast. Next time, keep the heat lower and stir more frequently.

If it’s already happened, you can try reheating the base slowly before chilling it again, though it’s a bit of a faff.

Fixing a Rock Hard Freeze

Homemade ice cream lacks the industrial softeners of store-bought versions. If it's too hard to scoop, it usually means there isn't enough air (overrun) or the fat content was slightly off. You can fix this by letting the container sit on the counter for 5 to 10 minutes before serving.

I love serving a scoop of this alongside a mug of my Irish Hot Chocolate recipe because the warmth of the drink makes the ice cream melt into a gorgeous spiced sauce.

Common Mistakes Checklist

• ✓ Forgot to freeze the churner bowl (must be frozen for 24 hours).
• ✓ Rushed the tempering process (leads to scrambled egg bits).
• ✓ Skipped the fine mesh sieve (essential for that velvety finish).
• ✓ Added the cookies too early (they lose their "shatter" quality).
• ✓ Didn't chill the base long enough (causes large ice crystals).

Creative Variations for Custom Treats

If you want to move beyond the standard scoop, this base is incredibly versatile. You can easily turn this into a Biscoff ice cream cake recipe by layering the churned mixture with extra cookie crumbs in a springform pan. Freeze it until solid, then top with whipped cream.

For those who want a No churn Biscoff ice cream, you can whip the heavy cream to stiff peaks and fold it into a mixture of the Biscoff spread and sweetened condensed milk. It won't have the same custard depth as this version, but it's a great shortcut for a busy weeknight.

If you're looking for a fruitier contrast, adding a swirl of something like a Whipped Strawberry Cream recipe can brighten up the heavy, spiced notes of the cookie butter.

Adapting for the Ninja Creami Biscoff Ice Cream

If you are using a Ninja Creami, the process changes slightly. You don't need to temper the eggs if you don't want to. Just whisk the milk, sugar, spread, and cream together until smooth, freeze in the pint for 24 hours, and use the "Ice Cream" setting. Add the cookies on the "Mix in" cycle.

It's a much faster way to enjoy Easy Biscoff ice cream without the stove top prep.

Proper Storage and Quality Maintenance

Storing your homemade creation correctly is the difference between a velvety treat and a block of ice. Always use a shallow, insulated container if you have one. If not, a standard loaf pan works, but you must press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream.

This prevents "freezer burn" and keeps ice crystals from forming on top.

This Homemade Biscoff ice cream will stay at peak quality for about 2 weeks in the freezer. After that, it starts to lose its creamy texture and can become a bit grainy.

For zero waste, if you have a pint that’s gone a bit too hard, throw a few scoops into a blender with a splash of milk for the best milkshake of your life. Don't throw away the egg whites from the custard prep either; they make excellent meringues or a healthy breakfast omelet.

Elegant Ways to Serve Guests

1. The Warm Drizzle

Heat a tablespoon of the spread in the microwave for 10 seconds and pour it over the cold scoop right before serving. It creates a beautiful temperature contrast.

2. Cookie Sandwiches

Use two whole Biscoff cookies and sandwich a small scoop in between. It's basically a homemade version of Biscoff ice cream bars.

3. The Salted Rim

Lightly crush some extra cookies and dip the rim of your serving glass in melted chocolate, then into the crumbs.

Whatever you do, make sure you serve it immediately. This high fat custard starts to soften beautifully after just a minute or two at room temperature, releasing all those trapped cinnamon and ginger aromas. It’s a total crowd pleaser that looks way more difficult than it actually is.

Trust me, once your friends taste the difference between this and the store-bought stuff, they'll be asking for the recipe every single time.