Cookie Butter Ice Cream
A homemade creamy ice cream swirled with cookie butter and crunchy Biscoff cookies, perfect for a nostalgic treat or gathering.
Ingredients
Base Ingredients
- 2 cups heavy cream Use full-fat for creaminess.
- 1 cup whole milk Use full-fat for best results.
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon Adjust or add more to taste.
Mix-ins
- 1/2 cup crushed Biscoff cookies For texture and flavor.
- 1/2 cup cookie butter For swirling.
Instructions
Preparation
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and ground cinnamon until the sugar is fully dissolved (about 2-3 minutes).
Churning
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 15-20 minutes until thickened to a soft-serve consistency).
- During the last few minutes of churning, add the crushed Biscoff cookies to the mixture, ensuring even distribution.
Swirling and Freezing
- Transfer half of the churned ice cream to a freezer-safe container. Drizzle a swirl of cookie butter over this layer and top with the remaining ice cream. Swirl in more cookie butter.
- Freeze for at least 4 hours, or until firm.
Serving
- Serve a scoop in a bowl or cone and enjoy! For the best experience, let it soften for a couple of minutes for the perfect scoopable texture.
Notes
Store in an airtight container in a shallow dish for even freezing. Softens at room temperature for 5-10 minutes before scooping. Use full-fat ingredients for creaminess.