There’s a reason why Biscoff Cookie recipes dominate the world of food blogging. It’s creamy, rich and full of addictive flavor which is irresistible on or in almost anything! Biscoff spread is a version of the famous European cookie we have all come to love, and myself originally being from Scotland I remember the cookies well growing up. Did you know that this spread version was invented by a food lover who presented her idea on a television show? Lotus Bakeries liked the idea so much they worked with the creator together and the spread was a sell-out from the moment it hit the shelves.
Made from all-natural ingredients with zero preservatives and vegan, it provides an indulgent treat for snack time. Spread a little on toast, dip some apple slices in it or even just spoon it straight from the jar. Be warned though one scoop usually leads to a jar missing half of it’s content!
I added some Biscoff to an ice cream base that I regularly use and magic happened. It tastes 100 times creamier than the best gelato I’ve ever tasted and the toasted almonds add a fantastic toasty crunch. I wanted a really rich Biscoff flavor so I added a half cup to the ice cream base, it looked like a lot and I wasn’t sure if it would be okay, but if you yearn to make ice cream soon, you have to make this flavor. I guarantee you wont be disappointed!
Biscoff has become much easier to find but if you’re having trouble, use this link www.shopbiscoff.com and it’ll be in your pantry stat!
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.
Biscoff and Almond Ice Cream
- 1 cup almonds toasted
- 3 tbsp cream cheese at room temperature
- Pinch of sea salt
- 1/2 cup Biscoff cookie mix
- 2 cups whole milk
- 1 tbsp plus 1 tsp cornstarch
- 1 1/4 cups heavy cream
- 2 tbsp light corn syrup
- 2/3 cups sugar
- Mix the cream cheese, salt and Biscoff in a bowl until combined, set aside.
- Take 2 tbsp of the milk and mix it with the cornstarch, set aside
- Add the rest of the milk, cream, sugar and corn syrup to a large pot and bring to a boil.
- Once a boil has been reached, boil the mixture for 4 minutes stirring frequently.
- After 4 minutes take the pot off the heat and add the cornstarch mixture, stir well and return to the heat.
- Simmer for 1 minute until you see the mixture thicken slightly. Remove from the heat.
- Add about a half cup to the cream cheese mixture and whisk well making sure there are no lumps.
- Gradually add the rest of the cream mixture, whisking well after each addition.
- Transfer the finished mixture to a large 1 quart zip lock bag, seal the top and place the bag in a bowl of iced water.
- Let the bag sit in the water for 20 minutes and is cool to the touch.
- Once the mixture is cool, open the zip lock and carefully pour it into your ice cream machine.
- Switch the machine on and spin for about 20 minutes and the ice cream is coming away from the sides of the canister.
- Transfer half of the ice cream to a plastic container, sprinkling some of the almonds on top.
- Spoon the rest of the ice cream into the container and sprinkle on some more nuts.
- Cover with a piece of parchment paper and seal with a lid.
- Place into your freezer and freeze for at least 4 hours.