Caramel Biscoff Crunch Ice Cream with Homemade Caramel Base
This rich ice cream combines homemade penny-bronze caramel with creamy custard base and crunchy biscoff cookie pieces. The caramel is made from scratch by carefully melting sugar until it reaches the perfect amber color, then enriched with cream and milk for a luxurious texture. Speculoos cookie crumbs add delightful spiced crunch throughout. Perfect for dessert lovers who appreciate the warm spice notes of biscoff cookies paired with silky caramel. The overnight chilling develops deeper flavors before churning into smooth, scoopable ice cream.
Ingredients
Instructions
- 1
Heat heavy-duty saucepan and sprinkle sugar on dry hot surface
- 2
Cook sugar on low heat, barely stirring only when inner layer starts to melt
- 3
Mix liquified sugar with crystallized sugar very gently without overstirring
- 4
Continue cooking on low stirring until caramel reaches penny-bronze color
- 5
Add salt to hot caramel then carefully stir in heavy cream
- 6
Mix vigorously to incorporate cream into caramel for lump-free mixture
- 7
If lumps remain, return to low heat and cook stirring until melted
- 8
Remove from heat to cool slightly
- 9
Dissolve cornstarch in 50ml milk and let rest
- 10
Add remaining milk to caramel liquid and return to medium heat
- 11
Bring to almost boil then add cornstarch mixture
- 12
Cook constantly stirring until thickened
- 13
Remove from heat and add cream cheese
- 14
Stir until glossy and smooth
- 15
Cool to room temperature then refrigerate overnight
- 16
Freeze in ice cream maker according to manufacturer instructions
- 17
Add crushed biscoff cookies during last couple minutes of churning
- 18
Store in airtight container in freezer or serve immediately
Tips
Don't overstir the melting sugar as this can cause crystallization and grainy texture
The caramel will sizzle and spit when cream is added, so add it slowly and stir vigorously to prevent lumps
Overnight chilling develops the caramel flavors and ensures proper churning texture
Good to Know
Store in airtight container in freezer for up to 2 weeks
Base can be made 2 days ahead before churning
Let soften 5 minutes at room temperature before scooping
Common Mistakes
Don't overheat caramel to avoid bitter burned flavor
Add cream slowly to hot caramel to prevent dangerous splattering
Chill base overnight to prevent icy texture during churning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, freeze the base in a shallow pan and stir vigorously every hour for 4-6 hours, folding in cookie crumbs during final stir.
What if my caramel crystallizes during cooking?
Add a tablespoon of water and continue cooking on low heat, stirring gently until crystals dissolve and caramel smooths out.
How long does homemade ice cream keep in the freezer?
Best quality for 1-2 weeks in airtight container, though safe to eat for several months if properly stored.