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+ servings

Biscoff and Almond Ice Cream

The best ice cream ever with an awesome Biscoff cookie dough flavor in each bite!
Course Dessert
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 people
Calories 280kcal
Author foodnessgracious


  • 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.


Calories: 280kcal