I couldn’t wait to share this irresistible Biscoff ice cream recipe! It’s rich, creamy, and loaded with crunchy Biscoff bits, perfectly balanced with homemade salted caramel. It’s so easy to make and absolutely worth it!
Biscoff Ice Cream with Salted Caramel
Biscoff cookies have always been one of my favorite treats, and I make sure to keep them stocked in my kitchen at all times.
Their sweet, spiced flavor is simply irresistible! Recently, after making a rich and creamy Biscoff cheesecake, I found myself with some leftover cookies and thought, why not make something my kids absolutely love—Biscoff ice cream.
This ice cream perfectly combines a smooth, creamy texture with that signature Biscoff crunch, making it an instant family favorite.
The best part? You only need a handful of ingredients and a few easy steps to create this indulgent treat.
Whether you’re a beginner or an experienced home cook, you can achieve Biscoff ice cream freedom—homemade, delicious, and always within reach!
Why You‘ll Love This Recipe
- Rich and creamy: The texture is smooth and luxurious.
- Perfectly balanced flavor: Sweet caramel, a hint of sea salt, and crunchy cookies.
- Easy to make: Simple steps with no churn required.
- Biscoff overload: Packed with flavor in every layer.
Ingredients
- 20g water
- 500g heavy cream(100g for caramel, 400g for whipping)
- 100g white granulated sugar
- 10g butter
- 2g sea salt
- 105g Biscoff cookies(45g for cream mixture, 40g for topping, 20g for sprinkling)
Instructions
1. Make the Caramel Sauce
- Add 100g white granulated sugar and 20g water to a small pot.
- Heat on low without stirring to let the white granulated sugar melt naturally.
- When the edges turn light yellow, gently swirl the pot for even heating.
- Continue cooking until it becomes a deep caramel color, then turn off the heat.
- Carefully add 100g heavy cream(it will bubble up), and stir quickly with a spatula or chopsticks until combined.
Mix in 10g butterand 2g sea salt, stir well, and let it cool. Transfer to a piping bag.
2. Crush the Biscoff Cookies
- Break the Biscoff cookies into small pieces by hand. Set aside 45g for the cream mixture, 40g for topping (these should be roughly broken, not too fine), and 20g for sprinkling.
3. Whip the Heavy Cream
- In a clean, dry bowl, pour 400g heavy cream.
- Using an electric mixer, whip on low speed, then increase to high speed.
- Beat until the cream forms visible streaks and holds small peaks.
4. Combine the Ingredients
- Gently fold 10g caramel sauce into the whipped cream until fully mixed.
- Add 45g crushed Biscoff cookies and stir until evenly distributed.
5. Assemble and Freeze
- Pour the cream mixture into your mold (silicone molds or ice cream containers work well).
- Smooth the top with a spatula.
- Drizzle the surface with caramel sauce, place 40g Biscoff cookies as decoration, and sprinkle 20g crushed cookies on top.
- Freeze for at least 4 hours until fully set.
6. Serve and Enjoy
- Once frozen, remove from the mold and enjoy the silky smooth Biscoff ice cream with its sweet, salty, and crunchy goodness!
Notes
- Be cautious when adding cream to the hot caramel to avoid splattering.
- Ensure the whipping bowl and beaters are clean and dry for the best results.
- Leftover caramel sauce can be refrigerated in an airtight container for future use.
- Adjust freezing time depending on your freezer’s power and the volume of ice cream.
Frequently Asked Questions
- Can I use store-bought caramel sauce?
Yes, but homemade caramel enhances the flavor and gives it a perfect balance of sweetness and saltiness. - How long can I store the ice cream?
You can store it in the freezer for up to 2 weeks in an airtight container. - Can I add other toppings?
Absolutely! Try adding chocolate chips, chopped nuts, or a drizzle of melted chocolate. - What if I don‘t have a piping bag?
You can drizzle the caramel sauce using a spoon instead. - Is this recipe suitable for a churned ice cream machine?
Yes, you can use an ice cream machine if preferred, but it’s not necessary for this no-churn recipe.
Homemade Biscoff Ice Cream: Simple and Irresistible
I couldn't wait to share this irresistible Biscoff ice cream recipe! It's rich, creamy, and loaded with crunchy Biscoff bits, perfectly balanced with homemade salted caramel. It's so easy to make and absolutely worth it!
Servings: 4
Ingredients
- 20 g water
- 500 g heavy cream 100g for caramel, 400g for whipping
- 100 g white granulated sugar
- 10 g butter
- 2 g sea salt
- 105 g Biscoff cookies 45g for cream mixture, 40g for topping, 20g for sprinkling
Instructions
Make the Caramel Sauce
- Add 100g white granulated sugar and 20g water to a small pot.
- Heat on low without stirring to let the white granulated sugar melt naturally.
- When the edges turn light yellow, gently swirl the pot for even heating.
- Continue cooking until it becomes a deep caramel color, then turn off the heat.
- Carefully add 100g heavy cream(it will bubble up), and stir quickly with a spatula or chopsticks until combined.
- Mix in 10g butterand 2g sea salt, stir well, and let it cool. Transfer to a piping bag.
Crush the Biscoff Cookies
- Break the Biscoff cookies into small pieces by hand. Set aside 45g for the cream mixture, 40g for topping (these should be roughly broken, not too fine), and 20g for sprinkling.
Whip the Heavy Cream
- In a clean, dry bowl, pour 400g heavy cream.
- Using an electric mixer, whip on low speed, then increase to high speed.
- Beat until the cream forms visible streaks and holds small peaks.
Combine the Ingredients
- Gently fold 10g caramel sauce into the whipped cream until fully mixed.
- Add 45g crushed Biscoff cookies and stir until evenly distributed.
Assemble and Freeze
- Pour the cream mixture into your mold (silicone molds or ice cream containers work well).
- Smooth the top with a spatula.
- Drizzle the surface with caramel sauce, place 40g Biscoff cookiesas decoration, and sprinkle 20g crushed cookies on top.
- Freeze for at least 4 hours until fully set.
Serve and Enjoy
- Once frozen, remove from the mold and enjoy the silky smooth Biscoff ice cream with its sweet, salty, and crunchy goodness!