My favorite ice cream is the Biscoff flavor at this local ice cream shop in my hometown. It’s not what I would describe as a luxurious ice cream. It’s not exceedingly rich or overwhelmingly complex, but each bite is like a refreshing bite of chunky cookie butter. When I order it with friends, we get it sundae style, topped with chocolate shell and oreo crumbs. While I didn’t have oreos when I took the photos, chocolate shell was a must.
The ice cream’s base is lightly spiced, and there are copious rushed cookies added for texture. I’ve tried Trader Joe’s cookie butter ice cream and while good in a “how-can-you-screw-up-vanilla-ice-cream-and-cookie-butter” kind of way, it couldn’t compare to the biscoff ice cream at this shop.
Since my stomach has been rebelling against dairy as of late, I thought I’d try to make a dairy-free version of my favorite ice cream. I used a coconut cream and cashew milk base which I sweetened with brown sugar and plenty of crunchy cookie butter. I won’t lie and pretend you can’t taste any coconut because you can, but I thought the flavor paired perfectly with the cookie butter. I normally don’t like the taste of coconut, especially chocolate with coconut, ick, but the coconut flavor was mellow and if anything, enhanced the overall flavor of the recipe.
Dairy-free Biscoff Ice Cream – gluten free. vegan.
- 1 can coconut cream
- 1 can’s worth cashew milk (measure with the empty coconut cream can)
- 1/2 cup brown sugar, packed
- 3/4 cup biscoff spread or trader joe’s chunky cookie butter
- (optional: 2 tbs plain vodka, to improve scoopability)
- 5 ounces biscoff style cookies, crushed into a mix of crumbs and chunks
To make the ice cream base, whisk together the coconut cream, brown sugar, and biscoff spread. Once smooth, whisk in the cashew milk, and vodka, if using.
Refrigerate the ice cream base until cold, and then churn in an ice cream maker according to the machine’s directions. Right as the ice cream’s finishing, add in the biscoff crumbs and let the machine go for a few more seconds until the crumbs are mixed in.
Scoop into a tupperware container and freeze for at least several hours. Or if you’re feeling impatient, eat soft serve style straight out of the ice cream maker.