This Biscoff Ice Cream Log freezes into a smooth creamy block that you can slice for serving, almost like a Biscoff Ice Cream Cake. Cookie crumbs run through the base for soft crunch and strong cookie butter flavor. It looks great on a platter and is simple to make ahead.
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Why You'll Love My Biscoff Ice Cream Log
This recipe gives you a creamy ice cream loaded with strong cookie butter flavor. The Biscoff crumbs run through the mixture and add a light crunch in every slice. It tastes like frozen Biscoff and feels almost like a Biscoff Ice Cream Cake.
The caramelized notes from the cookie butter add a deeper flavor that works so well with the smooth ice cream texture. The log sets firm, slices cleanly, and looks great on a plate.
If you like ice cream in a log shape, you might also enjoy my Viennetta Vanilla Ice Cream or try turning my 2 Ingredient Caramel Ice Cream into a log as well.
Ingredients In My Biscoff Ice Cream Log
This ice cream log uses a small mix of simple ingredients that come together so well. You get that creamy base plus the Biscoff flavor running through every slice.
- Heavy Cream: This forms the base. It whips thick and gives the ice cream a smooth, creamy texture.
- Sweetened Condensed Milk: Adds sweetness and keeps the ice cream soft enough to slice without going icy.
- Cookie Butter: Brings all the classic Biscoff flavor. It mixes straight into the cream so every bite tastes rich.
- Biscoff Cookies: I use them two ways. Some are crushed to mix through the base, while the rest are broken into chunks for texture.
- Cookie Butter (for garnish): Warm it slightly so it drizzles easily over the frozen log.
- Biscoff Cookies (for garnish): Crumble a few on top for a little crunch.
How To Make My Biscoff Ice Cream Log
Prepare the Cream Base: Add the heavy cream to a medium bowl. Pour in the sweetened condensed milk. Use a hand mixer on medium and mix until the mixture looks smooth and creamy.
Mix in the Cookie Butter: Warm the cookie butter until it softens slightly. Add it to the bowl and mix again for another minute. The mixture will start to thicken and increase in volume as you whip air into it.
Add the Crushed Biscoff Cookies: Crush the Biscoff cookies into fine crumbs using a processor or ziplock bag. Add the crumbs to the bowl and fold them through with a spatula so they stay evenly mixed.
Layer the Ice Cream: Spoon some of the ice cream mixture into your silicone log mold to make the first layer. Break a few extra Biscoff cookies into chunky pieces and scatter them over the top. Repeat the layers until all the ice cream mixture is used.
Tap the mold lightly on the bench to smooth the top and remove any air pockets.
Freeze the Log: Place the filled mold in the freezer and leave it overnight, or for at least 8 hours, until the log is firm enough to unmold and slice.
Add the Cookie Butter Topping: Warm the cookie butter again until it loosens. Transfer it to a piping bag and drizzle it over the top of the frozen log. Crush an extra Biscoff cookie and sprinkle it over the top for texture.
Serve the Ice Cream Log: Let the log sit at room temperature for about 10 minutes before slicing. Use a warm sharp knife for smooth slices.
My Top Tip
The biggest thing that makes a difference with this Biscoff Ice Cream Log is how well you whip the mixture before freezing. You want the cream, condensed milk, and cookie butter to thicken and lighten in volume because that extra air gives you a smoother texture once it sets.
- Mix the cream, condensed milk, and cookie butter until the mixture thickens and looks lighter.
- Keep going until the volume lifts by about one third.
- This extra air gives you a smoother, creamier texture once it freezes.
- If you stop too early, the ice cream can freeze too firm.
- Take your time with this step because it sets up the entire log.
Serving Suggestions
- Drizzle with sauces: Add warm caramel sauce, chocolate hot fudge sauce, or a spiced berry coulis over each slice for extra flavor. The toppings melt slightly into the ice cream and taste so good.
- Whipped cream and toppings: Add a spoonful of whipped cream and a sprinkle of crushed Biscoff cookies if you want a little more texture. A tiny pinch of cinnamon works nicely too.
- Coffee or drink pairing: A strong hot coffee or espresso pairs really well with this log. If you prefer something sweeter, a cold glass of milk also works.
- Ice cream sandwiches: Turn slices into fun sandwiches by pressing them between chocolate chip cookies or small brownie pieces. Kids love this one and it's fun to serve.
- Biscoff Ice Cream Cups: If you want a quicker frozen treat with the same flavor, my Biscoff Ice Cream Cups are a great option. They freeze fast and have a smooth no churn base.
Common Questions
Yes, you can swap them out. Ginger snaps or speculoos-style cookies keep that same warm spiced flavor. Just remember the taste of the ice cream will change depending on the cookie you choose.
Overnight is best. If you're short on time, aim for at least six to eight hours so it sets firm and slices cleanly.
You can use any freezer-safe container. A loaf pan works really well. Line it with plastic wrap or parchment so you can lift the ice cream log out easily once frozen.
Absolutely. Once frozen, the log keeps in the freezer for up to two weeks. Wrap it well so it stays fresh and doesn't pick up freezer smells.
The sweetened condensed milk helps keep it soft enough to scoop. If it still feels solid, let it sit at room temperature for a few minutes before slicing.
Yes. You can add crushed cookies, caramel, or little swirls of chocolate sauce. Fold them in gently after the crumbs so you keep that airy texture you whipped in.
Yes. The cold actually makes the cookie butter notes taste richer. The crumbs also soften slightly, which gives the log a smoother texture while still keeping small bits of crunch.
You can. It gives the ice cream a little extra texture. If you prefer a smoother finish, stick with the regular spread.
Yes, as long as it's full-fat. You need a high-fat cream so the mixture whips properly and freezes with a creamy texture instead of turning icy.
Run a sharp knife under warm water, wipe it dry, then cut slices. Repeat as needed so every cut stays clean and smooth.
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Biscoff Ice Cream Log
INGREDIENTS
Ice Cream Log
- 600 ml (2 ½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- ⅓ cup cookie butter
- 9 Biscoff cookies
Garnish
- 2 tablespoon cookie butter Biscoff
- 1 Biscoff cookie
INSTRUCTIONS
Ice Cream Log
- In a medium bowl, combine the heavy cream and sweetened condensed milk. Use a hand mixer at medium speed to mix for 2 minutes.
- Add the cookie butter to the cream mixture. Continue mixing for another minute or until the mixture thickens and its volume increases by one-third. This process adds air, resulting in a silky smooth ice cream texture.
- Place 6 Biscoff cookies in the bowl of a stock blender and blend until you achieve a fine crumb consistency. Alternatively, you can use a food processor or a ziplock bag with a wooden rolling pin for this step.
- Fold the cookie crumbs into the ice cream mixture using a silicone spatula, ensuring they are evenly distributed throughout.
- Pour a layer of the ice cream mixture into a silicone log mould or any other silicone mould shape of your choice. Scatter pieces of one broken Biscoff cookie on top. Continue layering the ice cream and remaining cookie pieces until all ingredients are used.
- Gently tap the mould on the benchtop to ensure the surface of the ice cream is flat and smooth.
- Freeze the mould overnight to set the ice cream.
Garnish
- Once fully set, carefully release the ice cream from the silicone mould and transfer it to a serving plate.
- Warm the additional cookie butter in the microwave for 15 seconds, then transfer it to a piping bag. Snip a small hole at the tip of the bag.
- Garnish the ice cream log by drizzling it with the warmed cookie butter and sprinkling Biscoff cookie crumbs on top.
- Return the ice cream log to the freezer until you're ready to serve.
To Serve
- Remove the ice cream log from the freezer and let it sit at room temperature for 10 minutes to soften slightly. Use a sharp knife, warmed by dipping it in hot water, to cut slices of the ice cream log.
NOTES
• You can use larger cookie chunks for more texture or fine crumbs for an even mix.
• The log keeps well for up to two weeks in the freezer when wrapped tightly.
Wendy says
Hello
Cookie butter……what’s that??!! Is there an English version? Please ❣️
Fay says
It has a paste like consistency and is made from blending/grinding cookie (usually speculoos), butter (or other fat), flour and sugar. The ingredients can vary. I will post a homemade recipe at some point.