Between seemingly endless hours working on DIY projects to spruce up our new house (hello pipe shelves, Jared-built dining buffet table, and our new plank wall!) I’ve been working on some seriously fun and delish summer recipes for you! Namely, frosty, fresh, or no-bake and no-cook recipes. This cookie butter ice cream recipe fits the frozen AND no-cook bill! It’s surprisingly simple and I’ve included some bonus tips for you below in case making homemade ice cream intimidates you (it shouldn’t, promise).
As someone who has made literally hundreds of batches of homemade ice cream (see my cookbook!), I can safely say this is one of my favorite ice cream flavors ever. Jared agreed, being the first to declare it after only a bite. I take a little more time to make up my mind on such serious claims. But seriously, if you like cookie butter / Biscoff even a little bit, you are going to die over this ice cream. Stay tuned for an upcoming recipe on how I take this to a whole new level in the form of an ice cream sandwich!!
Quick Recipe Tips
-Make sure the ice cream mixture is completely chilled before churning. If it’s not cold enough it’ll just be soup and never thicken into ice cream.
-Same goes for the ice cream freezer bowl. Ensure it is completely frozen before churning.
-I love my little Cuisinart ice cream maker, and also my KitchenAid ice cream maker attachment. If you don’t have an ice cream maker, follow this method.
-Feel free to use either the Biscoff brand, or Trader Joe’s cookie butter.
-Be sure to store the ice cream with plastic wrap pressed against the surface inside an airtight container to prevent it from hardening or turning icy.
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Taste: One of our favorite ice creams ever. It tastes like a cookie butter DREAM.
Texture: Ultra rich, creamy, and smooth with bites of slightly crunchy Speculoos cookies and fudgy ribbons of cookie butter.
Ease: Super easy! No eggs or cooking involved.
Appearance: I love the bands of cookie butter and chunks of Speculoos.
Pros: Incredible ice cream flavor.
Cons: Absolutely none!
Would I make this again? 10000% yes.
How to make Cookie Butter Ice Cream
Yield: about 1 1/2 quarts
Prep Time: 10 minutes
Cook: 3 hours
3/4 cup cookie butter spread, divided
1 1/4 cups whole milk, chilled
3/4 cup granulated sugar
2 cups heavy cream, chilled
1 tablespoon vanilla extract
1/4 teaspoon salt
12 Speculoos cookies, chopped into small chunks
Place 1/2 cup of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.
In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks until and continue churning until incorporated.
Slightly melt the remaining 1/4 cup cookie butter spread. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 2 hours.
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