Stay tuned for the most amazing recipe for Biscoff Chocolate Chip Gelato. But first, a brief introduction! Most of us love peanut butter, right?? Creamy or crunchy? How many of you have ever tried Biscoff Spread? If you haven’t heard of it and haven’t tried it, you’re definitely missing out! It’s wonderful. It can be creamy. Or it can be crunchy. It’s definitely sweet. It’s 100% decadent. And the best part? It is made out of…COOKIES.

Up until that whole cookie part, I bet some of you thought I was talking about peanut butter, right? But no no no, peanut butter ain’t got nothin’ on this. I’m talking about Biscoff Spread. As in those yummy in-flight cookies that you get when you fly, but in spread form.

I have been in love with Biscoff Spread since I discovered it a little over a year ago. And like the cookies, the spread is made in Belgium out of all natural ingredients, no GMOs and is even nut free and vegan. Pretty nifty stuff huh? Not to mention it tastes ahhh…mazing.

The crunchy kind has little bits of Biscoff cookies in every bite and is my personal favorite. And after one bite on a warm summer day, I knew just what I was going to do with it.

But after a couple of spoonfuls, I figured I should also create a recipe with it so I did. Allow me to introduce you to the best gelato/ice cream I have ever tasted. Ever. Biscoff Chocolate Chip Gelato.

I cannot even begin to tell you how delicious this gelato is. It’s creamy and decadent. It has chunks of dark chocolate. And best of all, it has crunchy Biscoff spread mixed throughout. That means that every single bite of this gelato tastes like Biscoff and there are even bits of crunchy Biscoff cookies too. It really is like eating the the spread by the spoonful but it’s icy cold gelato so it is perfect on these warm summer days.

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Biscoff Chocolate Chip Gelato

5 from 1 vote

Recipe by Flip Flop Foodies Course: DessertsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 cups 2 whole milk

• 1 cup 1 heavy cream

• 3 3 egg yolks

• 3/4 cup 3/4 sugar

• 1 tbsp 1 vanilla

• 1/2 cup 1/2 crunchy Biscoff Spread

• 4 oz 4 bittersweet chocolate, chopped

Directions

• Combine whole milk and heavy cream together in a pan over medium-low heat.
• While the milk and heavy cream are warming, whisk the egg yolks and sugar together in a bowl until it turns a pale yellow
• Once the milk has begun to steam, slowly whisk 1/2 cup of the milk and cream into the egg yolks to temper them. Once the eggs have tempered, slowly whisk the eggs into the remaining cream and milk mixture in the pan. Cook over medium-low heat until the mixture thickens enough to coat the back of a spoon, it should be about 170 degrees. Do not allow the mixture to boil. Stir constantly.
• Once mixture has thickened, place a mesh strainer over the top of a bowl and pour the mixture through it. Cover the mixture and refrigerate until well chilled, about 4 hours.
• Once the mixture has chilled, freeze according to your ice cream manufacturers instructions. When there is about 5 minutes left, spoon the Biscoff spread in tablespoon by tablespoon. Add in the chopped chocolate. Continue to freeze until Biscoff and chocolate are incorporated, about 5 minutes.
• Transfer to a freezer safe container and freeze until frozen, 1 – 2 hours. Serve.