Biscoff Crunch & Swirl Vanilla Bean Ice Cream

This might be the best ice cream I’ve ever made. In fact, it might be the best ice cream I’ve ever eaten!

I have always loved the crispy spice cookies that are served on airplanes- Biscoff “the airline cookie.” I have always had trouble remembering what they were called- and I actually never knew that you could buy them. Almost immediately after seeing a recipe for Biscoff Crunch Ice Cream on Annie’s Cooking Lab, I saw Biscoff cookies at Costco. Yay!

I adapted the original recipe by putting the Biscoff swirl and crunch in my favorite vanilla bean ice cream. The vanilla bean ice cream base recipe is from Food and Wine, contributed by Jeni Britton. The Biscoff swirl and crunch recipe is from Annie’s Cooking Lab. FABULOUS.

Yield: About 3 1/2 cups

For the Vanilla Bean Ice Cream:
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened (3 tablespoons)
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1 vanilla bean, split and seeds scraped (see Note)
  • 1/8 teaspoon kosher salt

For the Biscoff Crunch and Swirl:

  • 3/4 package Biscoff Cookies (about 25 cookies), crumbled
  • 1/2 cup (120g) creamy Biscoff Spread
  • 1/2 cup heavy whipping cream
  • 2 tbl. light corn syrup

To Make the Biscoff Swirl:

  1. Scoop the Biscoff Spread into small saucepan and place over medium-low heat. Add the cream and corn syrup and stir until combined.
  2. Cover and refrigerate for several hours.

To Make the Vanilla Bean Ice Cream Base:

  1. Fill a large bowl with ice water.
  2. In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
  3. In another large bowl, whisk the cream cheese until smooth. (I used a stainless steel bowl.)
  4. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds.
  5. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
  6. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  7. Gradually whisk the hot milk mixture into the cream cheese until smooth.
  8. Whisk in the salt.
  9. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
  10. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.

To Incorporate the Crunch and Swirl:

  1. Once the ice cream is chilled, stir in the Biscoff cookie pieces.
  2. Place a spoonful of ice cream in a glass loaf pan or plastic container, spread some of the Biscoff swirl mixture over the top.
  3. Repeat the layers, finishing with ice cream on top.
  4. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid or cover with additional plastic wrap.
  5. Freeze the ice cream until firm, about 4 hours, preferably overnight.

Note: 1 tablespoon of Nielsen-Massey vanilla bean paste can be substituted for the split vanilla bean.

IMG_4211

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

5 responses to “Biscoff Crunch & Swirl Vanilla Bean Ice Cream

  1. That looks great! I’ve never seen an ice cream recipe with cornstarch, it sounds really good with the cream cheese too, but I bet it’s super creamy!

  2. Denise A

    Today is a bittersweet day – we finished off the last of our Biscoff Crunch and Swirl Vanilla Bean ice cream! OMG – this ice cream was so good, it ruined all other ice creams for us. How do you top this? Thank you for this fantastic recipe! Can’t wait to make my next batch 🙂

    • I am so happy that you made it & loved it as much as we did. Thanks for following my blog too!! 🙂 I love that you have tried so many recipes in such a short time- you are the best!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,280 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Bread Machine Brioche
One-Pot Chicken Thighs with Black Beans, Rice & Chiles
Old-Fashioned Apple Crisp
Skillet Phyllo Pie with Butternut Squash, Kale, & Feta
Caramel Apple Skillet Cake with Browned Butter Glaze
Ottolenghi's Baked Rice
Weeknight Fancy Chicken & Rice
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Foodista Food Blog of the Day Badge
%d bloggers like this: