Cookie Butter Ice Cream
This creamy and indulgent cookie butter ice cream combines the rich, spiced flavors of Biscoff cookies with a smooth, velvety texture. Perfect for dessert lovers, it’s an easy-to-make treat that’s as elegant as it is comforting. Swirls of melted cookie butter and crunchy cookie pieces make every bite heavenly!
- Prep Time: 5 minutes
- Cook Time: None (churn only)
- Total Time: ~5–6 hours (including freezing)
- Yield: 8 1x
- Category: Dessert
- Cuisine: American-inspired
Ingredients
Scale
Ice Cream Base:
- ⅔ cup cookie butter, melted
- ⅓ cup light brown sugar
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- 1 cup milk (preferably whole)
- 1 teaspoon vanilla extract
Add-ins:
- ¼ cup cookie butter, melted (for layering)
- 10 Biscoff cookies, broken into ½-inch pieces (about ¾ cup)
Instructions
- Prepare the Base: In a mixing bowl, whisk together the melted cookie butter, brown sugar, and salt until smooth. Gradually add the heavy cream, whisking until fully incorporated. Slowly pour in the milk and vanilla extract, continuing to whisk until the mixture is silky and lump-free.
- Churn the Ice Cream: Pour the prepared base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.
- Prepare Add-ins: While the ice cream is churning, microwave ¼ cup of cookie butter for about 30 seconds or until pourable. Stir until smooth and let cool slightly. Break the cookies into small pieces for layering.
- Layer and Swirl: Once churning is complete, transfer one-third of the ice cream to an airtight container. Drizzle with one-third of the melted cookie butter and sprinkle generously with cookie pieces. Repeat this layering process two more times. Use a knife or spoon to gently swirl through the layers for a marbled effect.
- Freeze Until Firm: Cover tightly and freeze for at least 4 hours or overnight until firm enough to scoop.
Notes
Serving Suggestions:
Serve in bowls or waffle cones garnished with extra crushed cookies or a drizzle of warm cookie butter for an indulgent touch.
Tips & Tricks:
- For smoother swirls, ensure the melted cookie butter is not too hot when layering.
- Avoid over-swirling to keep distinct ribbons of flavor throughout the ice cream.
Storage & Reheating:
Store in an airtight container in the freezer for up to 2 weeks. To make scooping easier, let the ice cream sit at room temperature for about 5 minutes before serving.
Find it online: https://icecreamin.com/cookie-butter-ice-cream/