Biscoff Walnut Ice Cream

Biscoff Walnut Ice Cream

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. 

Biscoff Walnut Ice Cream

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.

Biscoff Walnut Ice Cream

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 ¼ cups heavy cream
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 2 tablespoon corn syrup
  • 1 cup walnuts, finely chopped
  1. In a small bowl, mix cream cheese and Biscoff until thoroughly combined. Set aside.
  2. In another small bowl, whisk the cornstarch with 2 tablespoons of whole milk until mixed thoroughly. Set aside.
  3. 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.
  4. Remove from the heat and slowly add the cornstarch while constantly stirring.
  5. Bring it back on the stove and cook, constantly stirring, for 3-4 minutes.
  6. 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.
  7. Once cooled, strain it through a fine-mash strainer. Transfer it into the bowl of an ice cream maker.
  8. 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.)
  9. 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.
  10. Take it out at least 5 minutes before serving to make it easily “scoopable”.
  11. 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.

Biscoff Walnut Ice Cream


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  1. This ice cream was so creamy and flavorful – and yes, the walnuts were the perfect compliment in their crunchiness. Fantastic recipe! :)

  2. Oh my gosh, this looks DIVINE! I’m so obsessed with Biscoff!

  3. Just dollop that scoop full directly into my mouth please! Looks soooooooooooooooooooo good!

  4. Spring is around the corner here, but I can’t wait to try this ice cream! Is there a way to make it without an ice cream maker? Otherwise I will have to buy one!

    • I know.. I remember how wonderful spring feels in Eskisehir.:))
      I am a big believer in making ice cream at home. So much so that I won’t allow store bought ice cream in our house. Therefore, I think an ice cream machine is a wonderful investment. Especially like a wonderful food blogger like yourself.
      There are ways of making ice cream without an ice cream maker. However, in my numerous tries over the years, I have never been able to succeed with any of them. I just don’t find them as creamy.
      Get an ice cream maker Zerrin. You will love it.
      BTW, do they have Biscotti spread in Eskisehir? If not, I wonder how would it be with Eti/Ulker Potibor Biskuvi? Maybe like, put it in a food processor, create your own spread (maybe add some butter) and use it just like this biscotti spread.. What do you think?
      Aaahh I looooooveee potibor biskuvi :)
      Thank you for stopping by!!
      PS: After spending some time on your blog, I wonder if anyone has ever thought about boza ice cream.. Himm I should google it!!?!!? LOL!

  5. Guess what? I bought an ice cream maker yesterday! I was already thinking about buying one, but after seeing this amazing ice cream and reading your words, I made my mind. I can’t wait to try my first ice cream now! Hope I can succeed!

    • Hi Zerrin,
      I am so happy to hear that you bought it. I promise that your life will change.
      Especially for your baby… Homemade ice cream with ingredients that you know..
      There is a really good vanilla ice cream recipe on my blog. Not sure if you can find corn syrup in Eskisehir, but if you can I would highly recommend it.
      Looking forward to seeing ice cream recipes on

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