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Homemade Cookie Butter Ice Cream

Homemade cookie butter ice cream with caramelized speculoos warmth—golden, creamy, and deeply spiced. A custard base is cooked to 175°F, infused with warmed Biscoff cookie butter, then churned and frozen for scoopable churned cookie butter ice cream.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours 20 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Homemade cookie butter ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 0.75 cup Biscoff cookie butter spread warmed
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 8 Biscoff cookies crushed (for fold-in)

Equipment

  • 1 ice cream maker

Method
 

Make the spiced custard
  1. In a saucepan, heat the heavy cream and whole milk until steaming, then start whisking constantly as you pour slowly into the beaten egg yolks and granulated sugar.
  2. Return the mixture to the saucepan and cook while stirring constantly until it reaches 175°F and thickens enough to coat the back of a spoon.
  3. Remove from the heat and whisk in the warmed Biscoff cookie butter spread until completely smooth.
  4. Stir in vanilla extract, cinnamon, and salt, then strain the mixture and cool completely.
Chill, churn, and freeze
  1. Refrigerate the base for 4 hours until fully chilled.
  2. Churn the chilled base in an ice cream maker until it reaches a soft-serve consistency.
  3. Fold in the crushed Biscoff cookies for the fold-in, distributing them evenly.
  4. Freeze the churned ice cream until firm for at least 4 hours (or until scoopable).

Notes

For the smoothest texture, cook the custard only until it hits 175°F—overheating can cause graininess. Chill time is key: refrigerate the base for the full 4 hours before churning. Store in the freezer in a sealed container up to 2–3 months; thaw 5–10 minutes before scooping. For a dairy-light swap, use lactose-free milk and lactose-free cream in the same quantities (flavor will stay close but texture may firm slightly differently).