Name: Biscoff Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup sugar; 2 eggs + 1 egg yolk; 1 1/2 cups half-and-half; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 1/2 cup Biscoff spread

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I jumped on the Biscoff Spread wagon. I have seen quite a lot of blog posts about it. There have been cookies, bars, krispie treats, pies, and much more made using this spread. My curiosity got the best of me and I bought a jar. One taste and I was hooked. Biscoff was spot on with getting the flavor of their cookies into a spread. It is now hard for me to choose between it, peanut butter, and Nutella.

What to make with it was the question. The answer came fairly quickly – ice cream. What better way to cool off in summer than with a nice frozen treat? Oh, who am I kidding? Ice cream is good all year. I once heard ice cream sells more in the winter but I am not sure if that is true. I have made it during every season. I used my own base recipe and adapted it as I did with vanilla bean ice cream.

How did the Biscoff ice cream taste? Based on the response from my husband, it was pretty darn good. He ate three helpings in one day. The ice cream disappeared quickly. It was so good I want to make another batch soon. I did not get enough the first time. Oh, and the crumbled Biscoff cookies on top made a nice topping. Double Biscoff!!

What have you recently purchased because of a blog post? Or because of a recommendation from a friend? I am glad I decided to try this spread. Now if I could just keep the spoon out of the jar…

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Biscoff Ice Cream

A recipe for homemade ice cream using Biscoff spread.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 people

Author Renee

Ingredients

1 cup sugar
2 eggs + 1 egg yolk
1 1/2 cups half-and-half
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup Biscoff spread

Instructions

In a medium bowl, whisk together sugar, eggs, and egg yolk until lighter in color.
In a saucepan over medium heat, bring the half-and-half and whipping cream to 160 degrees F. Remove from the heat. Use a ladel to add a little of the cream to the eggs/sugar and whisk to combine. Continue adding cream until at least half has been mixed with the eggs. Add the eggs/cream mixture back to the pan and whisk to combine.
Over medium heat, cook the mixture until it reaches 170 to 175 degrees F, stirring constantly. Pour the mixture into a medium bowl. Add the vanilla and Biscoff spread and whisk to combine until smooth. Cover the mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature. Once it has cooled, place it in the refrigerator to chill overnight.
Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a container and place it in the freezer for at least one hour or overnight. Enjoy!

Recipe Notes