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Homemade Cookie Butter Ice Cream

Homemade cookie butter ice cream with deeply spiced, caramelized flavor and a smooth, churned custard base. Chilled, churned, then folded with crushed Biscoff cookies for warm speculoos-style richness.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Cookie butter ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 0.75 cup Biscoff cookie butter spread, warmed
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 8 Biscoff cookies, crushed (for fold-in)

Equipment

  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Make the custard
  1. Heat heavy cream and whole milk in a saucepan until steaming, stirring so it doesn’t scorch (watch for small steam bubbles around the edges).
  2. Whisk granulated sugar into egg yolks in a bowl until glossy, then slowly whisk the hot cream mixture into the yolks in a thin stream to temper (pour steadily while whisking).
  3. Return the mixture to the saucepan and cook to 175F, stirring constantly until it thickens and coats the back of a spoon (about custard thickness—no boiling).
  4. Remove from the heat and whisk in warmed Biscoff cookie butter spread until completely smooth, with no streaks remaining (golden-tan color should look uniform).
  5. Stir in vanilla extract, cinnamon, and salt, then strain into a clean container (texture should be silky and free of any bits).
  6. Cool completely, then cover and refrigerate until cold, 4 hours (chilled custard should feel thick and cold to the touch).
Churn and freeze
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s timing until it reaches a soft-serve consistency (it should look fluffy and lighter in color).
  2. Fold in crushed Biscoff cookies for fold-in until evenly distributed, with visible cookie flecks throughout (stop once streaks disappear).
  3. Transfer to a freezer-safe container and freeze until firm, until scoopable (set a timer so the texture becomes solid).

Notes

For the smoothest custard, cook only to 175F and keep stirring so the yolks don’t scramble. After churning, freeze in an airtight container for best texture for up to 2 months (no need to thaw before serving, just let sit 5 minutes). Store leftovers in the freezer up to 1 week. For a dairy-forward swap, use half heavy cream and half whole milk with a single-serve dairy-free creamer alternative, but strain and chill thoroughly since custards can thicken differently.