Biscoff Cheesecake Ice Cream & Biscoff Spread Giveaway

by Erin

This ice cream is intense. Biscoff has a great flavor, but mixed with the cheesecake and put into ice cream may have been too much to handle. And rich desserts/foods don’t usually phase me, in fact I tend to prefer them. So why am I posting this, if I didn’t want to inhale every last bit of it? Because my dear readers, sometimes you have to admit that someone out there might have a different opinion than yourself. Shocking revelation I know, let it churn around for a little while…

…get it – churning? Ha, I’m such a dork sometimes.

Now I did not hate this ice cream. I actually enjoyed eating about one spoonful of it, but then I was done. It may require another dessert to pair with in order to tone it down. And here is the part of the post where I really really would love your feedback. What dessert do you think would be awesome a la mode with this ice cream? One person will be chosen at random to win a jar of Biscoff spread!!

After my first post involving Biscoff spread, I received many comments asking where to find the spread. Although it is listed where to buy it on their website, it took me several stores to find it in real life. I thought I would save one of you the trouble. So what do you think? What would you like to put a scoop of this on top of? Leave a comment (please include your e-mail if you don’t have a blog) with your suggestion by Thursday, September 8th @ 11pm CST! Winner will be announced Friday, September 9th. -*-GIVEAWAY ENDED-*-


Makes a quart and a half


2 cups whole milk

1 cup heavy cream

1/2 cup sugar

2 egg yolks, beaten

1  tsp vanilla extract

8 oz reduced fat cream cheese, cut into pieces

1/2 cup Biscoff spread


  1. In a medium saucepan, whisk together milk, cream, sugar, egg yolks, and vanilla until smooth. Heat to 160 degrees over medium-low heat, whisking frequently.Remove from heat and whisk in cream cheese cubes and Biscoff spread.  Allow to cool before placing in the refrigerator until cold, at least 2 hours or overnight.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
  3. Transfer ice cream to a one-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Source: The Spiffy Cookie original

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Mel September 14, 2011 - 4:01 pm

That ice cream would be great on apple or pear crisp. Yummmmm

Tracey September 8, 2011 - 10:05 pm

I know exactly what you mean – there are several desserts I’ve made and really enjoyed but would never eat on a regular basis they were just too rich.

Hmmm, tough to say what I’d pair the ice cream with, as I’ve never had the spread and don’t know what it tastes like, but you can never go wrong with apple pie a la mode so I’d probably start there :)

jeannette September 8, 2011 - 9:53 pm

if you aren’t going to eat this by the pint-full then i would definitely suggest on a warm blondie. i think the brownie might offset the flavor of the ice cream too much. keep it simple by giving it lovely brown sugary flavors to complement it rather than compete with it :) but that’s just me.

and biscoff spread?! i am in the right place. bookmarking this!!!

Christy Spurlock September 8, 2011 - 7:43 pm

The first bite will be all by itself on a serving spoon (lol) and them the rest will be with the Biscoff cookies crumbled on top.

Claire September 8, 2011 - 7:08 pm

OH GOSH, THIS LOOKS AMAZING! Haha. It would be SOO good on top of a fresh, warm brownie… my mouth is watering, yum!!

Aimee @ ShugarySweets September 8, 2011 - 6:18 pm

Seems like everyone is obsessed with Biscoff spread these days. I’ve sadly not tried it yet, but would love to use it in some sort of fudge recipe. I think. Guess I better win some and try it :)

Christina @ This Woman Cooks! September 8, 2011 - 4:08 pm

Ooo I really want to try biscoff! I’d put it on top of a warm chocolate chip cookie.

Molly at Duchess of Fork September 8, 2011 - 3:37 pm

Holy cow, this ice cream looks insane! I’m obsessed with Biscoff spread. I might just put a scoop of the ice cream on top of a slice of good ole fashioned apple pie.

Melissa Robinson-Arezzi September 8, 2011 - 3:22 pm

I could so see it on top of Belgium waffle. Yum!

Danielle September 7, 2011 - 5:37 am

I’m going to go with inside of a smore as a chocolate substitute!

Danielle @ Runs With Spatulas September 5, 2011 - 9:50 pm

I’d totally slap that between two oatmeal cookies Little Debbie style.

Baking Serendipity September 5, 2011 - 1:52 pm

I think I’d like to try it with a brownie because they have a strong, rich flavor that might tone it down some. But I’ve also been ridiculously obsessed with making ice cream sandwich cookies this summer…so that’s always a likely route too :)

susitravl September 5, 2011 - 1:19 pm

I would have to resist the temptation to eat this right out of the jar – so I would try it on Graham Crackers or Maria Cookies. Sounds delicious!

Donna B. September 4, 2011 - 6:37 pm

I’d try it on top of some pound cake slices :) although pound cake a la mode doesn’t sound too sexy, does it? :(

OK, my second choice would be with apple pie :)

spiffycookie September 5, 2011 - 7:31 pm

Anything a la mode sounds sexy ;-)

Meghan September 4, 2011 - 1:06 pm

I’d put this on top of pumpkin pie. Sounds SO good. I love biscoff :) Definitely putting that ice cream maker to work

sarah@spinach and spice September 4, 2011 - 9:19 am

On top of a brownie with a biscoff swirl inside! Oh yum :D Great giveaway!

Lauren September 3, 2011 - 9:23 pm

You’re doing the biscoff spread recipes too?! Man, now I really need to find some of this spread!

Cassie (Bake Your Day) September 3, 2011 - 4:13 pm

I haven’t been able to try Biscoff spread yet so I think this ice cream would go perfectly with fresh peach or apple pie. I could also see myself eating it in a bowl with some fresh fruit too. It sounds awesome!

Emily September 3, 2011 - 1:47 am

I still haven’t been able to find the spread in my area. I think it would be great mixed in to frosting!

spiffycookie September 3, 2011 - 11:11 pm

Aw boo! Hope you find it soon! Or win it here ;-) If all else fails, there’s always amazon.

amanda @ fake ginger September 2, 2011 - 10:27 pm

I would put it on everything! I’d probably start with graham crackers because that sounds amazing right now.

Michelle September 2, 2011 - 6:50 pm

I had never even heard of this stuff before your other recipe but I’d love to try it. I think it’d be yummy on top of a blondie. Yummmm.

Cindy B. September 2, 2011 - 6:03 pm

I would say something that maybe not as sweet, … maybe spicy oatmeal cookies.

Lindsay September 2, 2011 - 2:55 pm

I am so intrigued by this product. I’m anxious to try it out! I forsee myself replacing my peanut butter in my oatmeal with Biscoff spread. Yum!

Nicole@HeatOvenTo350 September 2, 2011 - 2:23 pm

I think this ice cream would be yummy on a banana split. I’ve been hearing so much about this Biscoff spread and it sounds so good!

Erin @ Dinners, Dishes and Desserts September 2, 2011 - 12:42 pm

I say put it over a fudgy brownie! What isn’t good when you put it over a chocolate fudgy brownie!

spiffycookie September 2, 2011 - 12:52 pm

Ohh a nice warm right out of the oven fudgy brownie so the ice cream melts all pretty over it, soaking into the brownie – drool

kayla September 2, 2011 - 11:35 am

Oh my! I look forward to flying on Delta Airlines just for their cookies! Haha. The Biscoff spread sounds amazing! I’d love to try it on a nice warm waffle for a breakfast treat! :)

Vicki @ WITK September 2, 2011 - 10:54 am

This does sound super rich! I haven’t seen Biscoff spread in the store yet, I’ll have to search around. Maybe this would make a really good filling for and ice cream sandwich!

Evelyn R September 2, 2011 - 10:43 am

Fresh Pineapple upside down cake. Thanks for the giveaway!!

natalie (the sweets life) September 2, 2011 - 10:25 am

This sounds WONDERFUL to me…I WANT to win this spread and make this! I bet it’d be good sandwiched between two dark chocolate cookies!

spiffycookie September 2, 2011 - 10:31 am

Another great idea!

Tara @ Chip Chip Hooray September 2, 2011 - 10:15 am

Wowwww. Honestly, I think this ice cream sounds right up my alley. I’ve yet to meet a cheesecake mix-in I don’t like! Hmm, now what to pair with it? I think I could see this pairing really nicely with another form of cookie–maybe as the filling in an oatmeal (or oatmeal raisin) cookie sandwich, or the topping to a skillet chocolate chip cookie. It seems like the spicy, gingerbready notes in the Biscoff spread would complement another brown sugary cookie quite well!

spiffycookie September 2, 2011 - 10:21 am

I think oatmeal raisin is a great idea

Elle September 2, 2011 - 9:17 am

Oh, it looks fabulous! I think it would be lovely over something light, like angel or sponge cake. All melty and soaking into the cake.


spiffycookie September 2, 2011 - 9:18 am

Ooo that sounds lovely

Katrina @ In Katrina's Kitchen September 2, 2011 - 9:16 am

Oh Erin you know I would love to try it! First I would probably just take a big ol spoonful. We’ll see what comes next. ;)

Lauren at Keep It Sweet September 2, 2011 - 9:15 am

Yay I want to try biscoff spread! Have a great weekend:-)

Jennifer @ Mother Thyme September 2, 2011 - 9:04 am

This looks fabulous Erin! I have been so intrigued with Biscoff but haven’t had a chance to get my hands on it yet. When I do, I know I’ll be trying this great recipe! Thanks for sharing!


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