Ice Cream Calc

Biscoff cookie ice cream

by Kevin A

Other
Shared Aug 24, 2026

Philadelphia style base. Melt Biscoff butter in the wet ingredients after gentle warming on low heat while stirring. To this add the dry ingredients and stir until dissolved, chill overnight and churn. Optionally, grind Biscoff cookies in a food processor or blender to make crumbs, and add in a few minutes before the end of the churn. Serve with a cookie or two on the side as desired.

65
Views
2
Downloads
n/a
Average Rating
0
Ratings
Recipe Information

Ingredients (9)

Ingredient Weight %
Milk 517 g 47.6
Cream 299 g 27.6
Skim milk powder 4 g 0.4
Sucrose 105 g 9.7
Dextrose 64 g 5.9
Stabilizer 2 g 0.2
Lecithin 4 g 0.4
Biscoff cookie butter 90 g 8.3
Salt 0 g 0.0
Total mix 1086 g 100.0
Recipe Analysis
Sweetness (POD)
174.36
Freezing Point
-3.2°C, 26.3°F
Serving Temp
-15.5°C, 4.1°F
Gelato Temp
-12.3°C, 9.8°F
Extraction Temp
-8.0°C, 17.5°F
Mix Volume
1.00 L
Ice Cream Volume
1.25 L
Creaminess
63
Coldness
48
Body
56

Ice Cream Base

Milk fat 12.45
10.00 – 15.00
Total fat 15.50
10.00 – 20.00
Milk solids 18.39
16.00 – 22.00
Total solids 42.21
39.00 – 45.00
Water 57.79
55.00 – 61.00
Serving temp -15.50
-17.00 – -14.00
POD 174.36
165.00 – 185.00
Stabilizers/Water 0.27
0.20 – 0.35
Emulsifiers 0.37
0.30 – 0.50
Lactose concentration 5.40
0.00 – 10.00
Nutrition (per 100 g)
Energy 243 kcal / 1017 kJ
Fat 16.0 g
of which saturates 8.8 g
Carbohydrates 23.0 g
of which sugars 21.0 g
Protein 2.5 g
Salt 0.12 g
⚡

Connection Lost

Attempting to reconnect to the server...

An error has occurred. This application may no longer respond until reloaded. Reload 🗙