Biscoff Ice Cream

It is one of the questions that I have never liked: what is the best gift you have ever recieved. I hate it because I never really had a good answer. I really loved this one doll I got when I was 5 or 6. She was a bigger doll that was more supposed to resemble a toddler than a baby. She was pretty great but this year, I got something better. And I now have an answer to the troubling question.

I got the Ice Cream Maker Attachment for my Kitchenaid!!

A couple of my close friends went together and bought it for my birthday. One of them bought it just after Boxing Day last year. My birthday was in July. Not only did she keep it a secret from me for over 6 months but she also had to trust her instinct that I would wait for it to go on sale again & not buy it myself before then! has it for a great deal for the week after Christmas (it was $58) but the rest of the year it is around $90 (most places in Canada sell it for around $120). I had been saving the free Amazon cards I sometimes get at work for doing surveys to get it but was only at $45 so far. I figured I would be waiting until Boxing Day this year in order to get it but I didn’t have to wait!!!! They bought it for me!!! Best gift ever!

My first batch of ‘ice cream’ was Raspberry Frozen Yogurt. It was quite good but it isn’t the recipe I want to share as my first homemade ice cream! The one I want to share is the Biscoff spread Ice Cream. AMAZING. Beyond amazing really. I first heard about this Biscoff spread around the blogging world but immediately realized that it was definitely not something I could get in Canada. That is ok because I go to the States frequently. But I couldn’t find it still! Finally I found the Trader Joe’s version (Cookie Butter) and loved it immediately. I don’t think I used that first jar for anything besides eating it by the spoonful. I might have put some on pancakes. Otherwise, it was all by the spoonful. This stuff is amazing. Basically it is just a spice cookie pulverized to crumbs and mixed with a little coconut oil to make it into the texture of peanut butter (but there are no nuts in it). I don’t know how to emphasize how perfect this stuff is. Seriously. It is perfection. I did eventually find the original Biscoff version. It is also delicious (and what I used for the ice cream) but I think I like the TJ’s version best.

Ok, so I made ice cream with it. It was delicious. Creamy. Spicy. Perfection. If you have an ice cream maker, you need to try it. You will love it. My only regret is that I didn’t take pictures until it was almost gone so it had been in the freezer already a few days (homemade ice cream is really best the first few days… then it gets ice crystals. Maybe I just need a better container to store it in.)

Biscoff Speculoos (Cookie Butter) Ice Cream (adapted from here)

  • 1 cup Biscoff Spread + 2 tablespoons
  • 1/4 cup White Sugar
  • 3-1/4 cups cold Half & Half (or 1 1/4 whole milk + 2 cups whipping cream)
  1. Using either your stand mixer or a bowl and beaters, cream together 1 cup Biscoff spread and sugar.
  2. With the mixer on low, start to add the half & half SLOWLY. I did it too quick and it didn’t blend as well as it could have.
  3. Pour the Biscoff mix into your ice cream maker following the manufacturer’s instructions. I churned my ice cream about 20 minutes on low.
  4. Scoop the ice cream into a airtight container and spoon the extra 2 Tb of Biscoff spread onto the top. Stir it up but don’t actually mix it fully in. The swirl is the BEST part!
  5. Freeze for 4-6 hours. My friend and I ate it within about 2 hours and it was still pretty soft. Still delicious though!

Strawberry Shortcake Plus Ice Cream Cupcakes

Part of the reason I wanted to start a dessert blog was because I kept

Delicious Strawberries!

coming across these contests and fun activities that different blogs do together and I wanted to participate! So this is my first one! I am pretty excited although looking at the competition (see the Cupcake Project’s Facebook page for other cupcakes!), I am realizing just how serious some of these bloggers are! There are some great creations out there and I am looking forward to browsing through more! The idea of the contest is to combine a great cupcake with ice cream in some way. So here is my cupcake!

The cupcakes I made are  Strawberry Cupcakes based on a recipe from Martha Stewart’s Cupcakes cookbook. I have made them before but I forgot just how delicious they are!

The ice cream was store bought (I dream of the day I own the ice cream maker attachment for my KitchenAid but I also know how dangerous it would be for me! I love ice cream!) and was a white chocolate and dark chocolate swirl one. I decided to put two layers of ice cream in the middle for extra fun! On top, there is a layer of strawberry cream cheese icing and then some scraggly vanilla buttercream to finish it off. Of course a few sprinkles on top round it out! The recipes for the cupcakes and cream cheese filling are below!

The finished product!

Strawberry Cupcakes

Mmm... all those strawberries make that batter tasty!

  • 3 1/4 cups all purpose flour
  • 1 Tb baking powder
  • 1 tsp salt
  • 1 cup butter, room temp
  • 2 cups sugar
  • 2 tsp vanilla
  • 3 large eggs plus 1 egg white
  • 1 cup whole milk
  • 2 cups finely chopped strawberries
  1. Preheat oven to 350°F. Grease cupcake pans or line with papers.
  2. Whisk together flour, baking powder and salt.
  3. In the stand of a mixer, beat butter, add in sugar and vanilla and beat until fluffy and pale. Add eggs and the egg white one at a time.
  4. Reduce speed to low and add half the flour, then the milk, then the rest of the flour.
  5. Carefully fold in chopped strawberries.
  6. Scoop into prepared pans.
  7. (The ones not receiving the ice cream treatment actually were stuffed with a cheesecake like filling in them: I made a dent in them and then scooped in the filling – this I made by beating together 4 oz cream cheese, 1 egg, 1/4 cup sugar, 2-3 Tb sour cream – and baked the same.)
  8. Bake 25-30 min or until toothpick comes out clean. Allow to cool 30 min before transferring them to a cooling rack and to cool completely.

    Strawberry Cheesecake Filled Cupcakes

Strawberry Cream Cheese Frosting

  • 1 pkg (8oz) cream cheese
  • 1/2 cup butter
  • 4 cups icing/confectioner’s sugar
  • 1 tsp vanilla
  • 1/2 cup strawberries, chopped
Mix the cream cheese and butter. Beat in the sugar and vanilla. With the mixer on slow, add the strawberries carefully.
You may wonder what I did with the rest of the cupcakes? Well I quickly (so not as nice as I would have liked) piped the Canuck’s logo on them and took them to a friend’s while we watched the game!