Biscoff Gingerbread Ice Cream
4 servings
30 minutes
Biscoff cookie butter ice cream is a refined dessert that combines the rich caramel-spiced flavor of the famous Biscoff cookie. Originating from Europe, this paste has long captured the hearts of sweet lovers, and its addition to ice cream makes the taste even richer and deeper. The creamy texture is complemented by crunchy cookie pieces, creating a perfect balance of tenderness and crunch. This dessert is ideal for summer days, festive treats, or simply as a soul indulgence. Serving with whole Biscoff cookies not only decorates the dish but also highlights its unique flavor. Enjoy this sophisticated and aromatic European delicacy!
1
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 400 ml
2
In a small saucepan, combine the remaining milk, sugar, and salt; mix and heat over medium heat until almost boiling. Add the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add Biscoff or Speculoos paste, and mix until smooth. Cool to room temperature and then refrigerate overnight.
- Whole milk (3.2%): 400 ml
- Sugar: 40 g
- Salt: pinch
- Cornstarch: 3 teaspoons
- Speculoos (Biscoff-style) cookie butter: 140 g
3
Freeze in the freezer for ice cream according to the instructions, adding crushed Biscoff or Speculoos cookies in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours before serving.
- Speculoos (Biscoff-style) biscuits: 40 g
4
If you don't have a freezer, immediately pour the ice cream into a container, place it in the freezer, and stir its contents every 20-30 minutes until fully frozen. Before serving, decorate the ice cream with a couple of Biscoff/Speculoos cookies.
- Speculoos (Biscoff-style) biscuits: 40 g