Biscoff white chocolate chip cookie ice cream sandwich
Biscoff white chocolate chip cookie ice cream sandwich is a medium American recipe that serves 8. 280 calories per serving. Recipe by Jesha Ann Stevens on YouTube.
Prep: 12 hrs 50 min | Cook: 24 min | Total: 13 hrs 34 min
Cost: $13.63 total, $1.70 per serving
Ingredients
- 1/4 cup Active Sourdough Starter (fed and bubbly)
- 2 1/2 cups All-Purpose Flour (sifted)
- 1/2 cup Unsalted Butter (softened, cut into cubes)
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 1 Egg (large, room temperature)
- 1 cup Biscoff Cookies (finely crushed (about 12 cookies))
- 3/4 cup White Chocolate Chips
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 2 cups Vanilla Ice Cream (softened slightly for easier scooping)
- 1/4 cup Unsalted Butter (for cookie butter) (softened)
- 1/4 cup Powdered Sugar (sifted)
Instructions
Prepare the Sourdough Cookie Dough
In a mixing bowl combine the active sourdough starter, softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.
Time: PT2M
Add Egg and Flavorings
Add the egg, vanilla extract, and a pinch of salt. Mix until fully incorporated.
Time: PT1M
Incorporate Dry Ingredients
Sift together the flour and baking soda. Gradually add to the wet mixture, mixing on low speed until just combined. Fold in the crushed Biscoff cookies and white chocolate chips.
Time: PT3M
Ferment the Dough
Cover the bowl with plastic wrap and let the dough ferment at room temperature (around 70°F/21°C) for 12 hours or overnight. The dough will rise slightly and develop a subtle tang.
Time: PT12H
Temperature: 70°F
Chill the Dough
After fermentation, shape the dough into a flat disc, wrap tightly, and refrigerate for 30 minutes to firm up.
Time: PT30M
Preheat Oven and Prepare Baking Sheet
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Time: PT10M
Temperature: 350°F
Portion and Bake Cookies
Scoop 2‑tablespoon portions of dough onto the prepared sheet, spacing 2 inches apart. Bake for 12 minutes, rotating the sheet halfway through.
Time: PT12M
Temperature: 350°F
Cool Cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Time: PT5M
Make Cookie Butter
In a food processor, blend the remaining crushed Biscoff cookies until fine crumbs. Add softened butter and powdered sugar, processing until smooth and spreadable.
Time: PT5M
Assemble Ice Cream Sandwiches
Scoop a generous tablespoon of softened vanilla ice cream onto the flat side of a cookie. Spread a thin layer of cookie butter on the opposite side of another cookie and press together, forming a sandwich. Repeat for all cookies.
Time: PT10M
Final Chill
Place the assembled ice cream sandwiches in the freezer for at least 20 minutes before serving.
Time: PT20M
Nutrition Facts
- Calories
- 280
- Protein
- 3g
- Carbohydrates
- 38g
- Fat
- 13g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs, Soy (in Biscoff cookies)
Ingredient Substitutions
- Instead of Active Sourdough Starter: 1 tsp commercial yeast
- Instead of All-Purpose Flour: bread flour
- Instead of Unsalted Butter: margarine
- Instead of Granulated Sugar: coconut sugar
- Instead of Brown Sugar: dark muscovado sugar
- Instead of Egg: 1/4 cup unsweetened applesauce
- Instead of Biscoff Cookies: speculoos cookies
- Instead of White Chocolate Chips: milk chocolate chips
- Instead of Vanilla Extract: almond extract (use 1/2 tsp)
- Instead of Vanilla Ice Cream: gelato, dairy‑free vanilla ice cream
- Instead of Unsalted Butter (for cookie butter): margarine
- Instead of Powdered Sugar: confectioners' sugar
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Food Processor
- Baking Sheet
- Parchment Paper
- Spatula
- Plastic Wrap
- Ice Cream Scoop
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Fermenting the dough for 12‑14 hours to develop flavor and texture.
- Do not over‑mix the dough after adding flour; over‑mixing leads to tough cookies.
- Baking time must be watched closely; cookies should stay soft in the center.
- Cookie butter must be smooth; adjust butter temperature if needed.
- Assemble sandwiches while ice cream is slightly softened and chill quickly.
Chef Tips from the Video
- For an extra caramel note, toast the crushed Biscoff crumbs in a dry skillet for 2 minutes before blending into the butter.
- Add a pinch of sea salt on top of each sandwich just before freezing for a sweet‑salty contrast.
- Use a silicone baking mat instead of parchment for easier release and less waste.
Troubleshooting
Dough is too sticky and spreads excessively.
Chill the dough longer (up to 1 hour) and add 1‑2 tbsp extra flour, mixing gently.
Cookies come out too hard.
Reduce baking time by 2‑3 minutes and ensure the dough was properly chilled before baking.
Cookie butter is grainy.
Make sure the butter is fully softened; add a splash of milk or cream to achieve a smoother consistency.
Ice cream melts during assembly.
Slightly soften the ice cream (5‑7 minutes at room temperature) and work in a cool kitchen; chill assembled sandwiches immediately.
Storage
Refrigerator: Store assembled sandwiches in an airtight container for up to 2 days.
Freezer: Freeze for up to 1 month; thaw 10 minutes before serving.
Room temperature: Cookies alone keep in an airtight tin at room temperature for 5‑7 days.
Make-Ahead Tips
- The sourdough cookie dough can be fermented up to 24 hours ahead and kept refrigerated.
- Cookie butter stores in a sealed jar in the refrigerator for up to 2 weeks.
- Bake the cookies a day before assembly; keep them airtight to retain softness.
Frequently Asked Questions
What is the cultural significance and history of Biscoff cookies in American dessert cuisine?
Biscoff, originally a Belgian speculoos cookie, has become a beloved snack in the United States and is often used in desserts for its caramel‑spiced flavor. Its popularity grew after being introduced in coffee shops and grocery aisles, making it a modern classic for cookie butter and sandwich treats.
What are the traditional regional variations of sourdough cookies in American baking?
While sourdough is most famous in bread, American bakers have adapted it for cookies, adding a subtle tang and improved texture. Variations include chocolate chip, oatmeal, and spice‑infused versions, each using a fermented dough to enhance flavor.
How is a Biscoff white chocolate chip sourdough cookie traditionally served in the United States?
These cookies are often enjoyed as a snack with coffee or tea, but the modern twist is to use them as the base for ice cream sandwiches, pairing the tangy sourdough crumb with creamy vanilla ice cream and a layer of cookie butter.
What occasions or celebrations are Biscoff ice cream sandwiches typically associated with in American culture?
They are popular for summer barbecues, birthday parties, and casual gatherings because they are easy to serve, portable, and combine familiar flavors that appeal to both kids and adults.
What makes Biscoff white chocolate chip sourdough cookies special in American dessert cuisine?
The combination of natural fermentation, the caramel‑spiced Biscoff crumbs, and sweet white chocolate creates a complex flavor profile that balances tang, sweetness, and richness, setting them apart from standard chocolate chip cookies.
What are the most common mistakes to avoid when making Biscoff white chocolate chip sourdough cookies?
Common errors include over‑mixing the dough after adding flour, under‑fermenting the dough (which reduces flavor), and over‑baking, which turns a soft cookie into a crisp one. Follow the fermentation and chilling steps precisely for best results.
Why does this recipe use a sourdough starter instead of commercial yeast for the cookies?
Sourdough starter adds natural acidity that tenderizes the gluten, giving the cookies a softer, chewier texture and a subtle tang that complements the sweet Biscoff and white chocolate flavors, something commercial yeast cannot provide.
Can I make the Biscoff ice cream sandwiches ahead of time and how should I store them?
Yes. Bake and store the cookies in an airtight container at room temperature for up to a week. Prepare the cookie butter and keep it refrigerated. Assemble the sandwiches and freeze them; they will keep for up to one month.
What texture and appearance should I look for when the cookies are done baking?
The edges should be lightly golden and the centers should still look slightly underbaked and soft. The cookies will firm up as they cool, resulting in a chewy interior with a crisp edge.
What does the YouTube channel Jesha Ann Stevens specialize in?
The YouTube channel Jesha Ann Stevens focuses on creative home baking, especially recipes that blend classic techniques with modern twists like sourdough desserts, cookie butter creations, and easy-to-make sweet treats for everyday occasions.
How does the YouTube channel Jesha Ann Stevens' approach to dessert cooking differ from other baking channels?
Jesha Ann Stevens emphasizes natural fermentation, ingredient transparency, and step‑by‑step visual guidance, often incorporating pantry staples like sourdough starter and cookie butter, whereas many other channels rely on shortcuts or pre‑made mixes.
Last updated: August 30, 2026
