Cookie Butter Ice Cream
User Reviews
4.7
Cookie Butter Ice Cream
Description
Cookie Butter Ice Cream is made by gently heating a mixture of whole milk, sugar, cookie butter, heavy cream, and salt, then tempering this warm liquid into whisked egg yolks to form a custard base. After cooking the custard to the proper temperature, it is strained and combined with remaining cream and vanilla extract for smoothness. Chopped Speculoos cookies are folded in before freezing, providing texture and additional spice notes from the cookies themselves.
The melted cookie butter provides a sweet and spiced richness reminiscent of speculoos cookies, enriched further by the heavy cream and egg yolks, which give this ice cream its velvety texture. The cooking process ensures a safe, creamy custard base that is then chilled and churned to smoothness.
Once frozen, this ice cream can be served on its own or paired with desserts that complement its spiced flavor, such as apple pie or a simple waffle. The cookie butter swirl adds extra indulgence and a thicker layer of flavor running through the ice cream.
Allow the melted cookie butter to cool slightly before adding to the custard to prevent scrambling the eggs. Straining the custard ensures a smooth texture free of lumps. Churn according to your ice cream maker's directions and incorporate the cookie pieces just before finishing.
Ingredients
For the Ice Cream:
- 1 cup milk whole
- ¾ cup granulated sugar
- ½ cup cookie butter
- 2 cups heavy cream divided
- Pinch salt
- 6 egg yolk
- 2 teaspoons vanilla extract
- ½ cup Speculoos cookies about 12 cookies, coarsely chopped
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
- Cool the melted cookie butter before mixing with the custard to prevent curdling.
- Strain the custard to ensure smooth ice cream texture without egg bits.
- Add chopped Speculoos cookies near the end of churning for crunchy texture.
- Store leftover ice cream in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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