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Biscoff Walnut Ice Cream

Biscoff Walnut Ice Cream

Homemade Walnut Ice Cream flavored with Biscoff cookie spread. If you are a lover of walnut ice cream, this homemade version will  blow your socks off. I guarantee that once you give this recipe a try, you will never buy another tub from the store.
Course Ice Cream
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Cool time / wait 9 hours
Total Time 1 hour 20 minutes
Servings 8 Servings (1 quart)
Calories 536kcal


  • 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.


Calories: 536kcal | Carbohydrates: 42g | Protein: 7g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 207mg | Potassium: 180mg | Fiber: 1g | Sugar: 33g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg