Cookie Butter Ice Cream

Name: Cookie Butter Ice Cream
Total time: 5 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: ⅔ cup cookie butter (melted); ⅓ cup light brown sugar; ¼ teaspoon kosher salt; 1 cup heavy cream; 1 cup milk; 1 teaspoon vanilla extract; ¼ cup cookie butter (melted); 10 Speculoos or Biscoff cookies (broken into ½ inch pieces, about ¾ cup worth)

Loaded with Biscoff cookies and positively bursting with rich, nostalgic flavor, each scoop of this Cookie Butter Ice Cream is a glorious delight.

⏱️ 5 min 🔪 Prep: 5 min 📊 Easy 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

8 servings

⅔ cup cookie butter (melted)
⅓ cup light brown sugar
¼ teaspoon kosher salt
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
¼ cup cookie butter (melted)
10 Speculoos or Biscoff cookies (broken into ½ inch pieces, about ¾ cup worth)

Steps

Stir together the melted cookie butter butter, brown sugar, and salt in a mixing bowl. Stir in the cream and whisk smooth. Slowly add the milk and vanilla, whisking until smooth. Pour into the ice cream machine and freeze according to the manufacturer's directions.
While the ice cream is churning, warm ⅓ cup cookie butter in the microwave for about 1 minute. Stir until smooth and liquid. Set aside.
When the ice cream finishes churning, transfer about a third of the ice cream to an airtight container and drizzle with about a third of the cookie butter. Sprinkle generously with cookie pieces. Repeat the layers twice more and swirl with a knife just a couple of times to mix throughout.
Cover with a lid and place in the freezer until firm enough to scoop. Scoop into bowls and serve with extra cookies, if desired.