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
Scale
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
