Steam Valve Recipe

Soften and flavor ice cream

Leave the vanilla ice cream at room temperature for 8–10 minutes until scoopable but not melted. Transfer to a large chilled mixing bowl.

Stir in the Biscoff cookie butter and 4 of the crushed Biscoff cookies. Use a spatula to fold until evenly distributed but still marbled; avoid fully melting the ice cream.

Warm 80 ml of the caramel sauce slightly (10–15 seconds in microwave) so it is pourable but not hot. Reserve for swirling.

Layering: using a spoon, place a few spoonfuls of the Biscoff-vanilla ice cream into a bowl and drizzle a thin ribbon of the warmed caramel. Fold once or twice to create swirls. Repeat until ice cream and caramel are used, maintaining visible caramel ribbons throughout. Return to freezer to firm slightly (20–30 minutes) if too soft for scooping.

Prepare jars: wipe clean and chill if desired. Spoon the vanilla icing into a shallow bowl.

Dip the rims and upper interior edge of each jar into the vanilla icing, rotating to coat a 1–1.5 cm band around the mouth of the jar. Immediately press the coated rim into the crushed Werther's popcorn so the popcorn adheres to the icing. Allow to set 5–10 minutes.

If desired, spoon a thin line of caramel sauce inside the jar walls before filling to create extra drizzle. Do this sparingly so it remains decorative.

Scoop or pipe the Biscoff-swirl ice cream into the prepared jars, filling to about 1 cm below the rim. Use the back of a spoon to smooth and press gently to eliminate large air gaps.

Drizzle approximately 10–15 ml caramel sauce over the top of the packed ice cream in each jar, using a spoon to create a visible swirl.

Make vanilla whipped cream: chill a mixing bowl and beaters in the freezer for 5 minutes. Pour the cold heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium-high until soft peaks form, about 2–3 minutes. Transfer to a piping bag fitted with a large round or star tip.

Pipe a generous swirl of vanilla whipped cream onto each jar, creating a peak in the center.

Garnish each jar with one whole Biscoff cookie pressed into the whipped cream and sprinkle the remaining crushed Biscoff cookies over the top for crunch. Finish by drizzling about 15 ml extra caramel sauce over the whipped cream and cookie.

Serve immediately with a long spoon. If not serving right away, cover jars loosely and freeze upright. When ready to serve from frozen, let sit 4–6 minutes to soften slightly.

Leftover assembled jars can be kept frozen up to 1 week; whipped cream garnish is best freshly made.