Homemade Cookie Butter Ice Cream {Ice Cream Maker}

Making your own homemade ice cream with an ice cream maker is easy and a delicious treat!  This homemade cookie butter ice cream has both chunks of cookie and cookie butter swirled throughout.  This easy ice cream recipe will be a treat the whole family will love and the kids will love to help make it!

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Why this cookie butter ice cream is the best!

Cookie butter ice cream is a rich and creamy vanilla ice cream base made with both whole milk and heavy cream.  Add crushed speculoos cookies and cookie butter swirls to make this ice cream an irresistible treat.  Each bite has the buttery spiced flavor of the cookie butter that you can't get enough of.  This delicious ice cream is made with simple ingredients.  The cookie butter ice cream base is easy to make because it does not contain egg yolk so there is no need to heat anything on the stove top!

Key Ingredients

speculoos cookies- a spiced cookie that is popular in Europe during the holiday season.  In the United States it is sold at your local grocery store as Lotus Biscoff cookies.

cookie butter- a cookie spread that became very popular by Trader Joe's.  Now you can find the Biscoff cookie butter brand at most grocery stores.

milk- this is not a light ice cream.  The cookie butter base is made with a combination of whole milk and heavy cream.  I have not tried this ice cream using skim milk or nonfat milk.  Although it will work the substitution will definitely change the consistency to a more icy texture.

What is cookie butter?

Cookie butter is speculoos cookies that have been ground and made into a spread with sugar and and vegetable oil.  It is the consistency of peanut butter with the flavor of a spice cookie.

Step-by-step Instructions

Use a mixer or a whisk to stir the sugar, heavy cream, milk and vanilla extract together.

Pour milk mixture into the freezer base of ice cream maker.  Turn machine on and churn ice cream for 25-35 minutes.

Put cookies in plastic bag and crush with a meat mallet or rolling pin.

Add the crushed speculoos cookies to the ice cream maker while the machine is running.  Sprinkling the cookie crumbs in slowly will help distribute the cookies throughout the ice cream.

Add the Biscoff spread in small spoonful's a little bit at a time while the machine is running.  Continue to churn cookie butter ice cream for 5 minutes to distribute the cookie pieces and spread.

Expert Tips

• The freezer bowl must be completely frozen before you make ice cream.  This can take up to 24 hours depending on the make and model of your ice cream maker.
• Wait until the ice cream has churned for at least 25 minutes before adding the crushed cookie and cookie butter.
• When adding the cookie butter leave the machine on and add small spoonful's at a time so that it is evenly distributed throughout the ice cream.

How to store ice cream

Do not freeze ice cream in the freezer bowl.  Transfer cookie butter ice cream to a airtight container and store in the freezer.

How to Serve

This ice cream is the perfect addition to go along side a cake or pie.  It is delicious on its own with a dollop of whipped cream and extra cookies crumbled on top.  Have some fun and make this even more indulgent for special occasions by making a Boozy Cookie Butter Milkshake.

Looking for other delicious desserts?  Try these!

Easy Individual Tiramisu Cups {without Eggs}

Mini Key Lime Pie Bites

Print Recipe

5 from 7 votes

Homemade Cookie Butter Ice Cream {Ice Cream Maker}

Making your own homemade ice cream with an ice cream maker is easy and a delicious treat!  This homemade cookie butter ice cream has both chunks of cookie and cookie butter swirled throughout.  This easy ice cream recipe will be a treat the whole family will love and the kids will love to help make it!

 

Prep Time5 minutes mins

Cook Time0 minutes mins

Freezing35 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: biscoff, speculoos, cookies

Servings: 8

Author: Bobbie Blue

Equipment

• ice cream maker

Ingredients

• 2 ½ cups whole milk
• 2 cups heavy cream
• 1 cup sugar
• 1 tablespoon vanilla extract
• pinch salt
• 10-12 Biscoff cookies, crushed
• ⅓ cup cookie butter

Instructions

• With a whisk or a mixer blend the sugar, milk, cream vanilla extract and salt together.
• Add mixture into the base of an ice cream maker. Turn on to churn for 25-35 minutes.
• Meanwhile crush the cookies with a mallet or rolling pin into small crumbs.
• When ice cream has formed add the cookie crumbs slowly while machine is running to evenly distribute cookie.
• Add the cookie butter by small spoonful's while machine is running. This will keep the cookie butter from forming large clumps.
• Churn for 5 more minutes to distribute the cookie and cookie butter.
• If ice cream is not firm enough scoop into an airtight container and allow to freeze for another 30 minutes. Ice cream will stay frozen in container for up to 3 months.

Notes

*Do not store ice cream in freezer bowl that comes with ice cream maker.  

*Freezer bowl may take up to 24 hours to freeze and must be completely frozen before making ice cream.