Cookie Butter Ice Cream Recipe
Introduction
This rich and creamy Cookie Butter Ice Cream is a delightful treat for anyone who loves the warm, spiced flavors of Speculoos cookies. Combining smooth cookie butter with crunchy cookie chunks creates a wonderfully textured dessert perfect for any occasion.
Ingredients
- Scant 1 cup (215 grams) cookie butter spread, such as Biscoff, (divided)
- 1 1/4 cups (296 grams) whole milk, (cold)
- 3/4 cup (150 grams) granulated sugar
- 2 cups (474 grams) heavy cream, (cold)
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 12 Speculoos (Biscoff) cookies (96 grams), chopped into small chunks, plus more for garnish, if desired
Instructions
- Step 1: Place a heaping 1/2 cup (143 grams) of the cookie butter in a heat-safe bowl and microwave until just melted. Let it cool to room temperature.
- Step 2: In a large bowl, use an electric mixer with the whisk attachment to whisk the melted cookie butter, cold milk, and sugar on medium-high speed until the sugar is fully dissolved, about 1 to 2 minutes.
- Step 3: Stir in the cold heavy cream, vanilla extract, and sea salt until just combined. Cover the mixture and refrigerate until well chilled, at least 30 minutes or up to 1 day.
- Step 4: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. In the last few minutes of churning, gradually add the chopped Speculoos cookies and continue churning until they are evenly distributed.
- Step 5: Slightly melt the remaining 1/4 cup (72 grams) of cookie butter in the microwave. Transfer the ice cream to an airtight container in layers, spooning the melted cookie butter between layers in a swirled pattern. Sprinkle with extra crushed cookies if you like.
- Step 6: Cover the ice cream surface with plastic wrap and freeze until firm and the flavors have melded, at least 3 hours, before serving.
Tips & Variations
- For an extra crunch, try folding in toasted chopped nuts along with the cookie chunks.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until creamy and firm.
- Use your favorite spiced cookie butter or cookies to customize the flavor to your preference.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. If the ice cream becomes too hard to scoop, let it thaw in the refrigerator for about 30 minutes before serving for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without an ice cream maker?
Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes until it reaches a creamy consistency. This method helps prevent ice crystals and mimics the churning process.
Can I use a different type of cookie butter?
Absolutely. Any cookie butter spread will work well, though the flavor will vary slightly depending on the brand and type. Experiment with your favorites to find the perfect match for your taste.
Print
Cookie Butter Ice Cream Recipe
- Total Time: 4 hours (including chilling and freezing)
- Yield: About 1 quart (4 servings) 1x
Description
Creamy and indulgent Cookie Butter Ice Cream combines the rich, spiced flavor of Speculoos cookie butter with smooth vanilla ice cream. This no-churn recipe features swirls of melted cookie butter and crunchy Speculoos cookie chunks folded in for irresistible texture and taste. Perfect for a decadent homemade dessert that delights fans of cookie butter treats.
Ingredients
Ice Cream Base
- Scant 1 cup (215 grams) cookie butter spread, such as Biscoff, (divided)
- 1 1/4 cups (296 grams) whole milk, cold
- 3/4 cup (150 grams) granulated sugar
- 2 cups (474 grams) heavy cream, cold
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
Mix-ins and Garnish
- 12 Speculoos (Biscoff) cookies (96 grams), chopped into small chunks
- Additional crushed Speculoos cookies for garnish (optional)
Instructions
- Melt the Cookie Butter: Place a heaping 1/2 cup (143 grams) of cookie butter in a heat-safe bowl and microwave until just melted. Allow it to cool to room temperature before proceeding.
- Prepare the Ice Cream Base: In a large bowl, use an electric mixer with the whisk attachment to mix the melted cookie butter, cold whole milk, and granulated sugar on medium-high speed. Whisk for 1 to 2 minutes until the sugar dissolves completely. Then stir in the cold heavy cream, vanilla extract, and fine sea salt until fully combined. Cover and refrigerate the mixture for at least 30 minutes or up to 1 day to chill thoroughly.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions. During the last few minutes of churning, gradually add the chopped Speculoos cookie chunks, allowing them to incorporate evenly into the ice cream.
- Assemble with Cookie Butter Swirls: Slightly melt the remaining 1/4 cup (72 grams) of cookie butter in the microwave until spreadable but not hot. Transfer the churned ice cream into an airtight container in layers, spooning and swirling the melted cookie butter between layers to create a marbled effect. Sprinkle extra crushed Speculoos cookies on top if desired. Cover the surface with plastic wrap and freeze the ice cream for at least 3 hours until firm and the flavors meld.
- Serve and Store: Scoop and serve once the ice cream is fully firm and ripened. Store leftovers in the freezer for up to 2 weeks. If the ice cream becomes too hard to scoop, let it sit in the refrigerator for 30 minutes before serving to soften.
Notes
- For best results, use a high-quality ice cream maker following its specific instructions for freezing times.
- Make sure all dairy ingredients are thoroughly chilled before churning to achieve a smooth texture.
- You can use any brand of cookie butter, but Speculoos-based spreads provide the authentic flavor.
- Swirling the melted cookie butter during assembly adds extra richness and visual appeal.
- Allow the ice cream to ripen in the freezer to enhance its texture and flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cookie butter ice cream, Biscoff ice cream, Speculoos dessert, homemade ice cream, no churn ice cream
