One of my frustrations in blogging for these 8+ years is the number of “do-overs” I’ve accrued. Recipes that, for various reasons, I wish I could overhaul and re-post.
Those reasons range from changing tastes, to bad photography (so. much. bad. photography), to a recipe that just never quite worked as well as I’d hoped.
These? Are that.
If you’ve been around a while you may remember my first Biscoff popsicles, from 4 years ago. Yeah, yogurt. I mean, what was I thinking? I hate yogurt. Even doubling the amount of Biscoff spread – and coating the finished pops in crushed Biscoff cookies – couldn’t mask that tang. #blech
So the following year I decided to try again, this time incorporating the spread and cookies into that now-ubiquitous 2-ingredient, no-churn ice cream base. I mean, if it was good enough for Cookie Monster it had to be good enough for cookie butter, right?
Well, sort of. There was definitely no “tang”. And the Biscoff flavor came through beautifully. But something was off. And it wasn’t till last year – when I made that same ice cream to go into my Eton Mess sandwiches – that I realized what was bothering me.
See, while the no-churn ice cream scoops beautifully, and tastes delicious, the texture changes when it’s frozen solid and sliced into pops. And not for the better, IMO.
So I decided to try again, using my cookie milkshake base instead.
And third time was, indeed, a charm.
And now Biscoff.
Wow are these amazing – they finally taste EXACTLY like I always wanted, and I can say with absolute certainty that you’ll think so too.
Unless, of course, you love yogurt.
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup Biscoff spread, divided
20 Biscoff cookies, divided
1/4 cup refined coconut oil (I prefer refined so that there is no coconut taste to compete with the other flavors)
Place the milk, cream, 1/2 cup of Biscoff spread and 10 of the Biscoff cookies into a blender. Blend for 30 seconds.
Break the remaining cookies into 2 – 3 pieces and place into your popsicle molds (I use this one – you may need more or fewer cookies depending on yours). Pour the popsicle mixture in, add sticks and freeze overnight.
Melt the remaining 1/2 cup of Biscoff spread and the coconut oil in the top half of a double boiler set over barely simmering water, stirring till smooth and emulsified. Let cool to room temperature and store, covered, till ready to use.
To release the pops, hold molds briefly under hot water. Place on a parchment or foil-lined baking sheet and return to the freezer to firm up for a bit.
Dip or drizzle the pops with the magic shell; keep frozen till ready to serve (any leftover magic shell can be kept covered, at room temperature – give it a stir if needed prior to using).
This delicious recipe brought to you by Sheri Silver
Want more pops? Check out my Pinterest board!