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Cookie Butter Ice Cream

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A creamy, dreamy dessert blending cookie butter and crumbled Biscoff cookies for an indulgent treat.

Ingredients

Scale
  • 1 cup granulated sugar, divided
  • 6 large egg yolks
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1/2 cup cookie butter
  • 3/4 cup crumbled Biscoff cookies, divided

Instructions

  1. Prepare your ice cream base by combining sugar and milk in a saucepan and whisking over medium heat.
  2. Mix the egg yolks in a bowl until pale and thickened.
  3. Temper the egg yolks by slowly pouring hot milk into them while whisking.
  4. Thicken the mixture over medium-low heat until it coats the back of a spatula, about 10 minutes.
  5. Strain the mixture through a sieve into a bowl and stir in heavy cream, salt, cinnamon, and vanilla.
  6. Add the cookie butter and whisk until blended.
  7. Cool the mixture by covering it and chilling it in the fridge for at least 4 hours.
  8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  9. Fold in 1/2 cup crumbled Biscoff cookies.
  10. Freeze the ice cream in an airtight container for at least 4 hours before serving.

Notes

For a lighter version, substitute 2% milk for whole milk and use a sugar alternative if desired.

Nutrition

Keywords: ice cream, cookie butter, dessert, homemade ice cream, Biscoff cookies

Find it online: https://mapleladle.com/creamy-cookie-butter-ice-cream-no-churn-recipe/