Serves: 1 | Prep time: 10 minutes

Ingredients

  • Base: 2–3 large scoops of premium Vanilla Bean ice cream.

  • Drizzle: 2 tablespoons of Biscoff (speculoos) cookie butter.

  • Crunch: 2 Biscoff cookies (one crushed, one whole for garnish).

  • Texture: 1 small waffle cone.

  • Optional: A dollop of whipped cream.

Instructions

  1. Prepare the Drizzle: Place the cookie butter in a small microwave-safe bowl. Heat it for about 15–20 seconds until it reaches a pourable, silky consistency. Set aside to cool slightly so it doesn’t instantly melt your ice cream.

  2. The Foundation: Scoop your vanilla ice cream into a chilled ceramic bowl. For that “gourmet” look shown in the photo, place one large, neat scoop on top of a bed of slightly softer ice cream or whipped cream.

  3. The Assembly: * Take your waffle cone and press it gently into the side of the ice cream at a slight angle.

    • Tuck the whole Biscoff cookie into the opposite side.

  4. The Finishing Touches: * Generously spoon the warm cookie butter over the center scoop, letting it drip down the sides.

    • Finish by sprinkling the crushed cookie crumbs over the top. The contrast between the cold ice cream and the warm, spiced butter is what makes this dessert legendary.

Quick Tip

If you want to go the extra mile, sprinkle a tiny pinch of sea salt over the drizzle. It cuts through the sweetness and highlights the cinnamon and nutmeg notes in the cookie butter! Enjoy every bite.