Go Back
–+ servings
Speculoos cookie butter ice cream with a cone in a large pan.
Print

Speculoos cookie butter ice cream

A Philadelphia-style ice cream recipe, Speculoos cookie butter ice cream made with Biscoff cookie butter will be a delicious favorite.
Course Dessert
Cuisine American
Keyword biscoff, ice cream recipe, Philadelphia style ice cream, speculoos
Prep Time 15 minutes
Chilling time 3 hours
Servings 8
Calories 432kcal
Author Katie Beck

Equipment

  • Ice cream maker
  • Stand mixer optional

Ingredients

  • 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

Instructions

  • 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.

Notes

Goes without saying, but store ice cream in freezer after churning. To serve, let the ice cream sit out on counter about 10 minutes before scooping.

Nutrition

Calories: 432kcal | Carbohydrates: 27g | Fat: 34g