Homemade Cookie Butter Ice Cream with Biscoff Ripple
Creamy custard-based ice cream infused with cookie butter and warm cinnamon, studded with crushed Biscoff cookies and a ripple of melted cookie butter swirled throughout. This rich, indulgent frozen dessert requires chilling the custard base and an ice cream maker, resulting in a smooth texture with crunchy cookie pieces in every bite.
Ingredients
- ¾ cup brown sugar, packed, 160 g
- ¼ cup cookie butter, 60 gpeanut butter1:1similar-texture substitutedairy-freeadds peanuts
both create ripple effect
- 1 ½ cups heavy cream, 350 ml
- 1 ½ cups whole milk, 350 ml
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt, 1 g
- 4 egg yolks
- 1 teaspoon vanilla bean paste or extract, 5 mlvanilla extract1 tspflavor alternative
fewer specks in final product
- 16 Biscoff cookiesother crisp cookies1:1texture variation
depends on cookie choice
Instructions
- 1
In a medium pot over medium heat, stir together half the brown sugar, cookie butter, heavy cream, whole milk, cinnamon, and salt. Stir occasionally until warm and steamy, about 8-10 minutes. Some cinnamon may float on top rather than fully incorporate.
- 2
Meanwhile, whisk together egg yolks and remaining brown sugar in a large heat-safe bowl. Whisk until thickened to ribbon stage.
- 3
Remove pot from heat. Carefully pour small amounts of warm cream mixture into yolk mixture, whisking vigorously between additions. Repeat until about half the cream mixture has been added.
- 4
Pour egg yolk mixture back into pot with cream mixture. Return to medium heat and cook, stirring occasionally, until custard coats the back of a spoon or reaches 170°F, about 5-10 minutes. Do not boil.
- 5
Pour custard into a large heat-safe bowl. Stir in vanilla bean paste or extract, cover, and chill in refrigerator for at least four hours or up to one day.
- 6
Crush Biscoff cookies in a food processor or with a rolling pin in a plastic bag. Store in an airtight container.
- 7
Place the storage container in the freezer.
- 8
Pour chilled custard into ice cream maker and churn according to manufacturer's instructions, until ice cream forms rounded domes over the paddle, about 20 minutes.
- 9
While churning, heat cookie butter in a small bowl until just melted. Stir in crushed cookie crumbs.
- 10
Transfer ice cream to chilled container in layers: one-third ice cream, then cookie butter ripple, another layer of ice cream and ripple, remaining ice cream, and any leftover ripple. Swirl by running a spoon or knife side to side and up and down the container.
- 11
Serve immediately for soft serve consistency, or cover and freeze at least four hours for traditional firm ice cream.
Tips
Cinnamon will float on the surface during heating; this is normal and does not indicate failure.
Reaching ribbon stage with egg yolks is crucial for proper custard texture; whisk until mixture falls from whisk in visible ribbons.
Do not exceed 170°F during custard cooking to prevent scrambling eggs.
Chill custard at least four hours or overnight for best results before churning.
Crush cookies to desired consistency before churning day for time efficiency.
Watch ice cream while churning; stop when rounded domes form over paddle.
Melting cookie butter separately prevents overheating and ensures proper ripple consistency.
Good to Know
Cover and freeze for up to two weeks in an airtight container. Allow to soften at room temperature for 5-10 minutes before scooping.
Custard can be prepared up to one day in advance. Chill completely before churning. Crushed cookies can be prepared the day before and stored in an airtight container.
Serve immediately after churning for soft serve texture. For traditional firm ice cream, freeze for at least four hours after churning. Serve with additional crushed Biscoff cookies, cookie butter sauce, or cinnamon sprinkle.
Common Mistakes
Do not skip tempering the eggs by adding cream too quickly, which can scramble them.
Do not exceed 170°F when cooking custard to prevent curdling.
Do not let custard boil to maintain smooth texture.
Do not skip the four-hour chill before churning; warm custard will not churn properly.
Do not over-melt cookie butter for ripple, which can separate the oils.
Substitutions
Dairy-Free Swaps
both create ripple effect
Full guide →General Alternatives
depends on cookie choice