Cookie Butter Ice Cream
Cookie Butter Ice Cream is creamy and delicious with a cookie butter swirl and crunchy Biscoff cookies folded into the mixture. All you need is heavy whipping cream, sweetened condensed milk, and vanilla extract to get that classic ice cream taste. No cooking and no ice cream machine are required!
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This original cookie butter ice cream recipe is perfect for the holiday season with notes of holiday spices like cardamom, cinnamon, and ginger. This unique cookie is the centerpiece of the dessert and brings out all those comforting fall flavors.
There’s no need to create a custard base for this whipped ice cream. This means you don’t need to begin making the ice cream two days before you can eat it. The best part is that there’s no special equipment needed to make this delicious treat.
Ingredients to Cookie Butter Ice Cream
- heavy whipping cream
- sweetened condensed milk
- vanilla extract
- biscoff cookies
- cookie butter
How to Make Cookie Butter Ice Cream
In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, about 2 minutes. Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream. Add the biscoff cookies and fold them in gently.
Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream. Wrap the loaf pan with plastic wrap and place it in the freezer overnight (at least 12 hours).
Notes & Tips
Here are some tasty substitutions for this cookie butter ice cream recipe. Feel free to add or exchange your favorite ingredients. You can even leave them out to make a creamy vanilla ice cream.
- Heavy Whipping Cream: Use half and half instead of heavy whipping cream for less fat. Keep in mind that it will take a little longer for half and half to whip up to stiff peaks.
- Mix-ins: Add fruit like strawberries, blueberries, bananas, blackberries, or raspberries to your ice cream.
- Cookie Butter: Try another nut butter like almond butter, peanut butter, or Nutella. You could even use dessert sauce such as hot fudge, butterscotch, or caramel.
- Vanilla Extract: Trade out the vanilla extract and use almond or orange extract instead.
- Biscoff Cookies: If you can’t find Lotus Biscoff cookies or Biscoff spread, you can use any other type of cookie you can find at your local grocery store. Try using graham crackers, shortbread cookies, homemade sugar cookies, chocolate chip cookies, peanut butter cookies, or Oreos. Choose your favorite, crush them in a bag with a rolling pin or mallet, and sprinkle the cookie pieces over the ice cream.
How to Serve Cookie Butter Ice Cream
There are so many ways you can serve this homemade ice cream. Here are some options to try:
- With fresh fruit like strawberries or bananas
- Between two cookies to make an ice cream sandwich
- Waffle cone
- Drizzled with hot fudge sauce
- Blend it into a milkshake
How to Store
Keep leftover Biscoff cookie butter ice cream in the freezer in an airtight container for up to three months.
Cover the loaf pan with plastic wrap smoothed flat against the top of the ice cream and up the sides to help prevent freezer burn. The better wrapped the ice cream, the longer it will stay fresh.
Expert Tips for Cookie Butter Ice Cream
These tips and tricks will help you make the best homemade Biscoff ice cream for cookie butter lovers.
Whip the heavy cream: Make sure to whip the heavy whipping cream into stiff peaks using your stand or hand mixer. You’ll be able to tell when the peaks form correctly when you can turn the bowl upside down without the cream falling out.
Biscoff cookies: Instead of chopping the cookie pieces, you can also crush them with a rolling pin in a plastic bag. Putting them in the bag makes this a mess-free method and gives you more control over how big or small you want the pieces.
Fold in the sweetened condensed milk: Gently fold in the sweetened condensed milk using sweeping motions with a wide spatula. Don’t stir it in with a rushed hand. This will cause all that whipping you just did to deflate.
Extracts: When using an extract, be sure to use pure extracts, not imitations. The imitations will stand out as off-putting in this simple dessert. Pure versions have a rich, unique natural flavor.
Make layers: To make this ice cream even more special, layer the ice cream, chunks of cookie, and speculoos cookie butter as you pour them into the loaf pan. This will give you a burst of flavor in every bite.
How to Make in an Ice Cream Maker
This delicious ice cream recipe doesn’t use an ice cream machine, but if you have one you want to use, go for it!
Pour the heavy cream, sweetened condensed milk, and vanilla extract into an ice cream maker and press the ice cream button.
When it’s thick and creamy, stir in the cookie butter and crushed cookies to get slow churn cookie butter ice cream.
Cookie butter is made by creaming speculoos cookies. They are European spiced cookies made with spices like cardamom, cinnamon, ginger, and ground anise. They’re crunchy and have the color of gingerbread cookies. The Biscoff brand is most common, but you can use other brands or even make it yourself at home.
If the ice cream has thawed and then refrozen, the structure will change and will become crystallized. This may happen when a top layer of plastic wrap isn’t laid directly on top of the ice cream to prevent it from being exposed to warmer air.
Since the only sweetness added to this ice cream comes from the sweetened condensed milk, be sure not to use evaporated milk, which is not sweet.
You may find that your ice cream is very hard and won’t scoop well if it was overmixed. Overmixing deflates the whipped cream and causes it to be condensed and not as creamy.
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Cookie Butter Ice CreamCourse: DessertDifficulty: Easy
Cookie Butter Ice Cream is creamy and delicious with a cookie butter swirl and crunchy Biscoff cookies folded into the mixture.
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ cup biscoff cookies, chopped
½ cup cookie butter
- In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form– about 2 minutes.
- Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream.
- Add the biscoff cookies and fold them in gently.
- Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream.
- Wrap the loaf pan with plastic wrap and place it in the freezer overnight (at least 12 hours).
- Store the ice cream in an airtight container in the freezer for up to two weeks.
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