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Cookie Butter Ice Cream is made with both cookie butter and Biscoff cookies. You get all of the delicious flavor and crunch of Biscoff in an amazing homemade ice cream.
Why You’ll Love This Recipe!
This Cookie Butter Ice Cream is sweet, but not too sweet. The mild spice of the Biscoff cookies throughout the ice cream gives it some great texture, flavor and balances the sweetness of the ice cream. It is creamy, smooth, cookie-like and so delicious.
I combined cookie butter (Biscoff spread) with my favorite vanilla ice cream recipe to create an ice cream base. I then added in crushed Biscoff cookies to give it even more of that delicious flavor.
Ingredients Needed
- Heavy Cream
- Half and Half
- Whole Milk
- Granulated Sugar
- Cookie Butter, also known as biscoff spread or speculoos spread. I often buy Trader Joe’s cookie butter.
- Salt
- Vanilla Extract
- Biscoff Cookies. Also known as speculoos cookies.
What is Cookie Butter?
Cookie butter is a spreadable dessert made from ground-up spice cookies (Biscoff cookies) that originated in Europe. It has a similar texture to peanut butter, but tastes like gingerbread. It has a rich deep caramel/cinnamon flavor.
How to Make Cookie Butter Ice Cream
- Mix together whole milk, sugar and cookie butter in a small sauce pan over medium heat.
- Stir until cookie butter is melted. Do not allow it to boil.
- Remove from heat and add in all remaining ingredients except for cookies. Stir to combine.
- Refrigerate mixture until chilled through.
- Pour mixture into ice cream maker and churn according to manufacturers directions.
- Add in crushed cookies right before ice cream is complete and churn until they incorporate throughout ice cream.
- Place in an insulated ice cream container and freeze to allow it to harden up.
Tips from leigh Anne
- Be sure that the ice cream base is well chilled before adding it to your ice cream maker.
- Don’t add in the crushed cookies too early. You want the ice cream thick and almost done otherwise the cookies will dissolve into the ice cream.
- When ready to serve the ice cream, let it sit at room temperature for a few minutes to scoop easier.
Pair This With:
- Ice Cream Sandwiches
- Ice Cream Sandwich Snack Board
- Add Hot Fudge Sauce or drizzle with some homemade Caramel Sauce.
- Add it to your favorite pie like this Easy Apple Pie.
- It would also be delicious on your favorite cake like this yummy Caramel Cake or Texas Sheet Cake.
Frequently Asked Questions
How long will homemade ice cream last in the freezer?
Stored in an airtight, insulated freezer-safe container it will last for a couple of weeks.
Do I have to use an ice cream maker?
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
What kind of ice cream maker do you use?
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
Can I use something other than cookie butter?
If you prefer, you could use peanut butter or Nutella but then it wouldn’t be cookie butter ice cream :)!
Check out more of my other favorite treats:
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Cookie Butter Ice Cream
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups granulated sugar
- 1/2 cup cookie butter, biscoff spread or speculoos spread
- 1/4 tsp salt
- 1 1/2 cups half and half
- 1 tsp vanilla
- 1 cups whipping cream
- 10-12 biscoff cookies, crushed
Instructions
- Mix together whole milk, sugar and cookie butter in a small sauce pan and put over medium heat. Stir until cookie butter is melted. Do not allow it to boil.
- Remove from heat and add in all remaining ingredients except for cookies.
- Refrigerate until chilled through
- Put into ice cream maker and churn according to manufacturers directions.
- Near the end, add in crushed cookies and churn until they incorporate throughout ice cream.
- Enjoy!
Tips & Notes:
Nutrition Facts:
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