Strawberry Biscoff Pie

Strawberry Ice Cream, Strawberry Jam, Biscoff MSG

Ice Cream Maker Josh Deleon of Underground Creamery | Houston, TX
Yield: 1 quart

---

Adapted by StarChefs  |  August 2025  |  Photo: Will Blunt

INGREDIENTS

Strawberry Ice Cream:
425 grams whole milk
325 grams heavy cream
125 grams organic cane sugar
50 grams milk powder
35 grams Nestle Strawberry Nesquick powder
8 grams glucose powder
1 grams kosher salt
1 gram guar gum
½ gram locust bean gum

Strawberry Jam:
900 grams sliced strawberries
300 grams granulated sugar
100 grams glucose powder
20 grams lemon juice

Biscoff MSG:
360 grams crumble Lotus biscoff cookies
100 grams malted milk powder
75 grams granulated sugar
7½ grams kosher salt
113 grams melted butter

METHOD

For the Strawberry Ice Cream:
In a pot over medium heat, whisk to combine all ingredients. Cook until mixture reaches 176°F, stirring constantly. Remove from heat and transfer to a metal bowl set over an ice bath. Let cool. Once cooled, transfer to an airtight container and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.

For the Strawberry Jam:
In a mixing bowl, combine all ingredients. Let sit 1 hour at room temperature, or until all water has been drawn from fruit. Transfer to a pot over medium heat and cook until strawberries are macerated. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Return pot to medium heat and cook until mixture reaches 225°F. Remove from heat and let cool.

For the Biscoff MSG:
In a mixing bowl, combine cookies, milk powder, sugar, and salt. Stir in melted butter. Once well combined, transfer to an airtight container and refrigerate.

To Assemble and Serve:
Place 1 scoop Strawberry Ice Cream in a serving bowl. Top with desired amount Biscoff MSG and Strawberry Jam. Repeat process with additional scoop Strawberry Ice Cream, Biscoff MSG, and Strawberry Jam.

---