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Overhead view of a green bowl full of Cookie Butter Ice Cream on a straw mat.
5 from 5 votes

Cookie Butter Ice Cream

Biscoff Ice Cream is easy to make with a sweet endearing flavor.
Course Dessert
Cuisine Ice Cream
Prep Time 20 minutes
Total Time 30 minutes
Servings 3 Servings
Calories 78kcal
Author Ginny McMeans


  • 15 ounces coconut milk, 1 can, it may be a little over or under 15 ounces, usually about 17% to 22% fat
  • 2 tablespoons maple syrup
  • ½ cup Biscoff cookie butter spread


  • Make sure your Ice Cream Maker bowl has been in the freezer for about 18 hours.
  • Take the ice maker bowl out of the freezer and put it in your ice cream maker.
  • In a blender, mix the coconut milk, Biscoff spread and maple syrup together.
  • Pour the mixture into your ice cream maker.
  • Turn on your ice cream maker and let run for 15 to 20 minutes. All done!
  • Eat soft serve, as is, or place in a freezer container to harden for scoops later.


This makes 21 ounces ice cream and a serving is 7 ounces.


Serving: 7ounces | Calories: 78kcal | Carbohydrates: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 48mg | Sugar: 3g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.7mg