Cookie Butter Ice Cream

Yield: about 1 1/2 quarts

Prep Time: 10 minutes

Cook: 3 hours

Cookie Butter Ice Cream is bound to become one of your favorite ice cream recipes! Easy no-cook ice cream loaded with cookie butter and Speculoos cookies. We LOVED this!

Tessa's Recipe Rundown...

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.

Cookie Butter Ice Cream is bound to become one of your favorite ice cream recipes! Easy no-cook ice cream loaded with cookie butter and Speculoos cookies. We LOVED this!

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!!

Cookie Butter Ice Cream is bound to become one of your favorite ice cream recipes! Easy no-cook ice cream loaded with cookie butter and Speculoos cookies. We LOVED this!

Cookie Butter Ice Cream is bound to become one of your favorite ice cream recipes! Easy no-cook ice cream loaded with cookie butter and Speculoos cookies. We LOVED this!

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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OBSESSED with this cookie butter ice cream! Super easy no-cook recipe he said was his FAVORITE ice cream flavor!

How to make
Cookie Butter Ice Cream

Recipe By Tessa Arias, Handle the Heat
Yield: about 1 1/2 quarts
Prep Time: 10 minutes
Cook: 3 hours

Ingredients

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

Directions

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.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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13 Responses to “Cookie Butter Ice Cream”

  1. #
    June @ How to Philosophize with Cake — July 3, 2015 at 4:42 am

    That looks awesome! Love the chunks of speculoos cookies too πŸ™‚

  2. #
    Marcela — July 3, 2015 at 10:54 am

    Hi Tessa! I live in Colombia and let me tell you I am a BIG fan of your recipes. I am constantly baking the recipes you post. I want to try this ice cream recipe, but unfortunately here in Colombia we don’t have speculoos cookies. I searched for the recipe but there are some ingredientes, that, again, can’t find down here. Can you please let me know what other cookies can use to make your recipe. Can graham crackers be used as a replacement of speculoos? Thank you so much for sharing recipes!

  3. #
    Marcela — July 3, 2015 at 10:55 am

    Tessa, also cookie butter can’t be found! how can I make my own?

  4. #
    Mir — July 5, 2015 at 6:48 am

    Tessa,
    I’m clueless on the cookie butter.
    Am baking south of the border and haven’t seen or heard of this before.
    I do bake quite a lot but this is a new one for me.
    Gracias,
    Mir

  5. #
    Kristen @ The Endless Meal — July 5, 2015 at 10:50 am

    Cookie butter? I’ve never heard of such a thing but it sounds amazing! I’ll have to go hunting for some!

    On a totally side note … your plank wall also sounds amazing. Care to share pictures? πŸ™‚

    • #
      Tessa — July 5, 2015 at 1:54 pm

      You must get your hands on some! Many grocery stores have it now πŸ™‚ And thanks! I’ll try to share some πŸ™‚

  6. #
    Adrian — July 5, 2015 at 11:38 am

    Cookie butter??? Sounds interesting, but have never seen it in Canada. What section of the grocery store?

    • #
      Tessa — July 5, 2015 at 1:53 pm

      It is the best! It’s also called Biscoff (a specific European brand) and is located near the nut butters, Nutella, etc.

  7. #
    Dianne — July 6, 2015 at 1:33 pm

    This sounds amazing. i live in the Midwest and have never heard of the cookie butter or the Speculoos cookies, I haven’t seen it in the stores either. I was wondering if the cookies are similar to the windmill cookies that are available here? Would they be able to be substituted?

  8. #
    Nickie — December 24, 2015 at 11:58 pm

    We made this for xmas eve. It’s amazing. Thanks!

  9. #
    Kalpana — April 26, 2016 at 2:43 am

    Hello Tessa ! Thank you for sharing this cookie butter ice cream. Can I use vanilla essence / vanilla beans instead of vanilla extract ? TIA

    • #
      Tessa — April 28, 2016 at 11:57 am

      Of course!

  10. #
    Kitty — July 5, 2016 at 7:01 am

    I have been trying to master non-dairy ice cream for my lactose intolerant partner and this made for the perfect foil to the coconut cream base I used. Absolutely delicious, and it’s hard to say that about non-dairy ice cream!

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