I still remember the day that I had my first Biscoff cookie. I was in a Delta flight traveling to Europe. Although I am not a big fan of eating on long flights, that day I was hungry and decided to give it try with a cup of coffee. I can safely say that my life has changed after the first bite. The almost caramel-like flavor of this cookie was exactly what I needed on that day.
I recently found out that a couple of years ago they came out with a Biscoff Cookie Spread. For me, it is one of those things that I can just spoon straight from the jar and finish half of it without even realizing. It is that good.
Unfortunately, since I could find it on the island, I had to look for it in my last trip to U.S.
A grabbed a couple of jars, one of which was strictly for the purpose of making this ice cream. And since then, I can tell you that it has been a challenge for me to hold myself back from eating them.
However, after making this ice cream, it wasn’t that easy to not eat the whole thing by myself. My husband and I devoured it in less than 2 days.
I decided to add a cup of chopped walnuts at the very end to give it a little bit of a crunch. And, boy was that a marvelous idea!!?!!?
As we are approaching the summer months, you have got to get your ice cream maker out and give this deliciousness a try. The best part of it is that this ice cream is a perfect dessert to impress your friends and family without having to work hard at it.
Biscoff Walnut Ice Cream
- 3 tablespoons cream cheese, at room temperature
- 1 cup Biscoff (cookie spread)
- 2 cups plus 2 tablespoons whole milk (divided)
- 1 1/4 cups heavy cream
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 tablespoon corn syrup
- 1 cup walnuts, finely chopped
- In a small bowl, mix cream cheese and Biscoff until thoroughly combined. Set aside.
- In another small bowl, whisk the cornstarch with 2 tablespoons of whole milk until mixed thoroughly. Set aside.
- Place the 2 cups of whole milk, sugar, salt, corn syrup, and heavy cream in a medium-sized saucepan. Heat it over medium heat until milk starts bubbling (but not boiling), stirring constantly. It will get slightly thicker.
- Remove from the heat and slowly add the cornstarch while constantly stirring.
- Bring it back on the stove and cook, constantly stirring, for 3-4 minutes.
- Remove it from the heat and add the cream cheese and Biscoff mixture. You will need a whisk and a spatula. Starting with spatula, stir until it melts and then switch to the whisk and whisk until it is a smooth mixture. It takes 3-4 minutes for it to fully melt and become a homogenous mixture. Set aside and allow it to cool down to room temperature. If you prefer, you can put it in a large ice filled bowl to fasten the cooling time.
- Once cooled, strain it through a fine-mash strainer. Transfer it into the bowl of an ice cream maker.
- Churn it for 20 minutes. Add the walnuts and churn for 5 more minutes. (The amount of time may change depending on your ice cream maker. Check your manual for churning time.)
- Transfer the ice cream to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until firm, at least 4 hours, preferably overnight.
- Take it out at least 5 minutes before serving to make it easily “scoopable”.
- When ready to serve sprinkle chopped walnuts on top.
The Biscoff Ice Cream portion of this recipe was adapted from Jeni’s Splendid Ice Creams at Home.
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