Cookie Butter Ice Cream
User Reviews
4.7
54 reviews
Excellent
Cookie Butter Ice Cream
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This cookie butter ice cream is a must for anyone who can't keep a spoon out of a jar of Biscoff, speculoos spread or cookie butter!
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Ingredients
For the Ice Cream:
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup cookie butter
- 2 cups heavy cream, divided
- Pinch of salt
- 6 egg yolks
- 2 teaspoons vanilla extract
- ½ cup coarsely chopped speculoos cookies about 12 cookies
For the Cookie Butter Swirl:
- ½ cup cookie butter, melted and cooled slightly
Instructions
- Warm the milk, sugar, cookie butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the cookie butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
- Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
- Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
- Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions, adding the chopped speculoos cookies during the last minute of churning. As you remove the ice cream to a freezer-safe container, drop dollops of the melted cookie butter over each layer of ice cream. Once all of the ice cream and cookie butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
154mg
(51%)
Sodium
32mg
(1%)
Potassium
66mg
(2%)
Sugar
20g
(40%)
Vitamin A
745IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
60mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings (1 quart)
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 154mg | 51% |
| Sodium | 32mg | 1% |
| Potassium | 66mg | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
54 reviews
Excellent
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