07 Oct Biscoff Ice Cream
The sun is shining, the mercury is rising and that can only mean one thing – it’s ice cream time! There are so many exciting flavours of ice cream I want to share with you, and admittedly I started with a tricky one because the main ingredient is a little hard to come by.
Biscoff Spread! If you haven’t had the joy of tasting this delight then waste no more time – it’s basically life changing. It’s a delicious spreadable butter made with Speculaas biscuits (yummy caramelised, spicy Dutch biscuits) that you can have on toast, pancakes, or just by the spoonful. Completely addictive!
For this recipe you need both the Speculaas biscuits and the spread. Sadly you won’t find them on the supermarket shelves in SA but they are available from various stores online (Speculoos, Biscoff and Cookie Butter all refer to the same delicious jar of golden joy).
This recipe is best made in an ice cream maker but I’ve included a no-churn method if you don’t have one.
125ml + 80ml Biscoff Biscuit Spread/ Cookie Butter/ Speculoos
180ml white sugar
300ml full cream milk
12 Biscoff/ Speculaas biscuits, broken into small pieces
- Place 125ml of the cookie butter into a large mixing bowl and microwave for about 30 seconds until just melted. Allow to cool.
- Whisk the cookie butter, sugar, milk and salt together until all the sugar has dissolved.
- Stir in the cream.
- Refrigerate the mixture for 2-3 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions.
- Meanwhile carefully melt the remaining 80ml of cookie butter in the microwave for about 15 seconds.
- Once the churning is complete, quickly fold in the biscuits.
- Pour into an airtight container, a third at a time, dropping spoonfuls of the remaining cookie butter inbetween (it will harden immediately when it touches the cold ice cream mixture).
- Freeze for 2-3 hours or until firm.
- *For a no-churn version, whip the cream to stiff peaks and fold in the Biscoff/milk mixture until combined. Freeze for 1 hour then fold in the cookie pieces. Melt the remaining cookie butter and swirl through the ice cream, then freeze for 4 hours.