- Loaded with Biscoff cookies and positively bursting with rich, nostalgic flavor, each scoop of this Cookie Butter Ice Cream is a glorious delight.
PREPARATION TIME:
- Prep Time: 5 minutes
- Total Time: 5 minutes
Ingredients
Ice Cream 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
Add In Ingredients
- ¼ cup cookie butter melted
- 10 Speculoos or Biscoff cookies broken into ½ inch pieces, about ¾ cup worth
Instructions
-
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.
Notes
- I usually figure a batch of homemade ice cream to be 5-6 servings. However, this is very rich ice cream and we tend to enjoy it in smaller portions.
Nutrition
- Calories: 400kcal · Carbohydrates: 38g · Protein: 5g · Fat: 26g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 37mg · Sodium: 157mg · Potassium: 87mg · Sugar: 25g · Vitamin A: 487IU · Vitamin C: 0.2mg · Calcium: 65mg · Iron: 0.1mg
