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Biscoff Ice Cream

Biscoff wafer crumbs add a satisfying crunch to this smooth caramel flavor ice cream.
Print Recipe
Servings: 4 cups
Ingredients Instructions Notes

Ingredients
  

Biscoff Wafer Crumbs
  • 12 Biscoff Wafers (=96 grams)
Biscoff Flavor
  • ¾ cup Brown sugar (=144 g)
  • ¾ cup Biscoff Cookie Butter Spread
  • 3 tsp King Arthur Vanilla Plus (=14.4 g, Madagascar and Tahitian mix )
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • Dash salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Biscoff Wafer Crumbs
  1. Put Biscoff Wafers in a bag and roll them with a rolling pin to crush. Set aside.
Biscoff Flavor
  1. Put the Biscoff flavor ingredients in a blender.
Ice Cream Base Mix
  1. Add the ice cream base mix ingredients except whipping cream to the blender. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. Just as the ice cream finishes freezing, pour in the crushed Biscoff Wafers and turn for a few seconds to mix them in.

Notes

We replaced the white sugar that is normally part of our ice cream base mix with brown sugar to give the ice cream a deeper caramel flavor.