If there was ever one food that I waited too long to ever try, Speculoos cookie butter is it. Speculoos, or Biscoff cookie butter is one of the most delicious 'food butters' ever invented. And not that I ever need a reason to use it (because a spoon is all you really need), this Speculoos cookie butter ice cream recipe is the ultimate sweet treat.
There is two main bases for ice cream (excluding no-churn) – something I did not know until I started making my own. Custard base – which is , and is the more traditional American type of ice cream (and super rich and creamy). And Philadelphia-style, which is the eggless ice cream recipe base, made with only cream and milk and sugar.
What is cookie butter?
Cookie butter is a food butter made from ground Lotus Biscoff Speculoos cookies. If you've never tried it you are truly in for a treat. Think the texture of sunflower seed butter or almond butter but without the nuts, instead made with ground up Biscoff speculoos cookies, oil, and sugar. Also, kind of think like edible cookie dough.
You can buy Biscoff cookie butter at just about any grocery store, including Target. And Trader Joe's also makes a version they call Speculoos cookie butter. They are both equally delicious and totally interchangeable in this ice cream recipe.
What does it taste like?
Is magic a flavor? No? Well then think, part graham cracker, part gingersnap. That is my best description. Biscoff Speculoos cookie butter is full of warm spices like cinnamon and ginger, just like the cookie.
How do you make homemade ice cream?
There's three ways to make ice cream if you include no-churn, which I am...
French style ice cream, which is custard-based with sugar, egg yolks, milk, and cream. This is a great base that I use for a lot of ice creams, like my butterscotch ice cream with chocolate cake. And while this considered a french technique for making ice cream, this is largely what you will find included in all ice cream recipes.
Then there is something called Philadelphia-style ice cream, and eggless ice cream recipe, and what I use for this Biscoff Speculoos cookie butter ice cream recipe. A really delicious thing and so simple that to be honest, I thought it was gonna suck. I mean, basically you just heat up heavy cream (some recipes call for milk as well) with sugar until the sugar dissolves and then chill it before putting into the machine.
After trying philadelphia style ice cream, I can honestly say I cannot tell the difference. So much so, that I have created other ice cream recipes with this base, like sour cherry ice cream. Maybe the texture is slightly less creamy (if you make it plain)…maybe. But since I added vanilla bean and sour cherry puree I could not tell even a little bit.
Last would be no-churn, which is by far the simplest of all ice cream recipes, using sweetened condensed milk, folded with whipped heavy cream and best of all, no ice cream maker. This no-churn blueberry cream recipe couldn't be easier.
To make Philadelphia-style sour cherry ice cream you really don't need too many ingredients.
- Heavy cream for richness
- Whole milk. While the idea of making this richer by only using cream sounds appealing, it actually doesn't work that way...it becomes grainy, so a little bit of milk is necessary. But not in equal measure, you don't want too much water in the base, or you'll end up with heavily crystallized ice cream.
- Biscoff or speculoos cookie butter
- Vanilla bean paste or vanilla extract. I use paste, because I always have it, and also because less water content, again.
- A touch of salt
Do I have to have an ice cream maker?
Long answer: yes, for every ice cream recipe that is NOT no-churn, you will need an ice cream maker. But good news is that you don't have to get one that costs a fortune. This is the one I have and it is expensive, I got it as a wedding present. I adore this machine, it is so simple, does a great job and in my opinion, the ice cream isn't so icy - like no ice crystals.
But this one also made by Cuisinart and is way less expensive AND I know two people who have this one and love it as much as I love mine. And you can get even less expensive here, still electric and it has great reviews. Mine stores easily on a shelf in my basement and I keep the freezer bowl in my deep freezer - or I run to my mom's and use hers lol. So this is my official recommendation to you to get an ice cream maker...you won't be sorry, especially when you taste the difference home made makes.
Short answer: no, you can borrow from a friend. If not that, then you won't be able to make this and all the other wonderful ice creams I am going to share with you.
Tips for success
- Since this is an eggless ice cream recipe, you will want to make sure to use heavy cream not half and half, for richness.
- Make sure to blend the sugar and cookie butter well before adding the milk and cream
- Be sure to be SLOW when adding the milk and the cream or you will enf up with a big ole mess.
Biscoff Speculoos ice cream can totally be eaten on its own in cup or a cone. But might I suggest on top of a summer fruit pie, or sandwiched between two cookies? Or my family's personal favorite....a S'MORES' SUNDAE, topped with hot fudge and toasted marshmallows bc as my one son said, "it tastes just like the graham cracker part of a s'more." I cannot imagine finding a person who dislikes this ice cream.
- Ice cream maker
- Stand mixer optional
- 1 cup Biscoff or Speculoos cookie butter
- ⅓ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon salt
- Beat the sugar and the biscoff on medium speed with a stand mixer. Add the vanilla and a tiny pinch of salt. Once combined, add the milk and cream to the biscoff mixture, but do this SLOWLY or you will end up with a sloppy spilled mess.
- Once all combined and totally smooth you can chill for about three hours in the fridge and then pour into your ice cream maker and churn according the machine's directions. Freeze in a container until ready to eat.