Craftwytch Ice Cream

This is one of the best ice cream flavors I’ve ever made, and it’s as simple to make as it is delicious. I’m not going to bore you with a personal story, let’s just get to the recipe.

Start by making a simple ice cream base. Combine 1 3/4 cup whole milk, 1 3/4 cup heavy whipping cream, 1/2 cup sugar, 2 tbsp corn syrup or glucose syrup and 1/4 tsp xanthan gum in a pot. Heat on the stove top, stirring occasionally, until it begins to bubble on the edges (but not boil) and the sugars are melted and fully incorporated.

Break up 16 Biscoff cookies (130 grams) into a large heat safe bowl and add the hot liquid. There’s no need to grind them in a food processor as the liquid will break them down very quickly with the aid of a whisk. Once fully combined, place in refrigerator for at least two hours until fully chilled.

Once its as cold as it can get, churn in an ice cream maker. Use a hard plastic spoon (NOT METAL!) to scrape any stubborn ice cream that is clinging to the sides of the freezer bowl. You can enjoy as is, crumble in some cookie pieces for texture, or go the extra step and make these beautiful ice cream sandwiches.

Use a piping bag with a large tip to pipe the ice cream into 1.25″ x 4,5″ x .75″ rectangular silicone molds. (Any length will do but 1.25″ width will be the perfect size for the cookies you will place on top.) Using a cake spatula, smooth out the tops and scoop the excess into any remaining empty molds. I was able to get 13 bars from this recipe.

*If you don’t have a silicone mold you could pipe or scoop the ice cream into a deep parchment lined sheet pan and cut it into rectangles after its frozen solid. The parchment is necessary to remove the sheet of ice cream from the pan in order to cut it.

Place more cookies on top of the ice cream. This will eventually be the bottom and allow you to hold the sandwich easily. I used 1 and a half cookies for each bar. Put the bars into the freezer to harden for a couple hours or overnight.

Unmold the bars and place cookie side down on a sheet pan and return to the freezer to keep firm while you make the cookie butter magic shell.

Combine 1 cup Biscoff cookie butter and two tbsp refined coconut oil in a microwave safe bowl. Microwave for 30 seconds, stir and microwave another 15 seconds. Mix to combine fully.

Take the bars out of the freezer and place them cookie side down on a wire cookie rack. Pour cookie butter over the tops of the bars and place another cookie in the center. The cookie butter will solidify quickly so add the top cookie immediately after covering each bar. You could also dip the bars in the cookie butter but I like the drip effect the pour method gives you. Return to the freezer to harden up again and enjoy. These won’t last long!