Cookie Butter Ice Cream with Biscoff Cookies
This no churn cookie butter ice cream recipe is a treat for any time of year. But it’s just as special during the holidays. With layers of crumbled Biscoff cookies in each spoonful, creating a crunchy bite. This custard-free ice cream recipe is approachable for bakers of all skill levels.
Every person who has tasted this ice cream appreciated the noticeable amount of sea salt. This recipe has more salt than my other recipes to prevent overwhelming sweetness.
There’s a little bit of everything in this cookie butter ice cream. Silky texture, crunchy cookies, and sweet and salty flavors work in harmony.
So, without a doubt, you must try this frozen dessert. Especially during the holidays. The spices in cookie butter evoke those warm, cozy flavors that we cherish in a holiday dessert. You can serve this with a cookie butter cheesecake, but it’s just as delicious on its own.
Where to Buy Cookie Butter
Cookie butter is a sweet spread that’s sold at Trader Joe’s. You can also find Biscoff spread ( another brand of cookie butter) at Walmart. If you can’t find it inside a grocery store, you can order it online. In some instances, cookie butter is an online-only product.
If you love eating this spread with crackers, it’s time to make some for yourself! Then grab a bowl and devour this homemade cookie butter ice cream.
If you’re unfamiliar with no churn ice cream, check out my guide that teaches you how to make ice cream without a machine.
More Homemade Ice Cream Recipes
Cookie Butter Ice Cream With Biscoff Cookies
Equipment
- 1 Stand mixer or electric hand mixer
Ingredients
- 2 cups heavy whipping cream
- 1 ½ teaspoons vanilla extract
- ½ teaspoon maple syrup
- ½ cup cookie butter melted
- ¾ teaspoon sea salt
- 10 Biscoff cookies crushed
Instructions
- In a stand mixer bowl fitted with a whisk attachment, whip the Heavy Cream until medium stiff peaks form. You can also use an electric hand mixer to do this.
- In a microwave-safe bowl, add the cookie butter spread and microwave for 25-30 seconds, mix with a spoon and set the bowl aside.
- In a separate bowl combine the Sweetened Condensed Milk, melted cookie butter, vanilla, maple syrup, and sea salt. Whisk until combined.
- Pour the cookie butter mixture into the whipped cream and use a silicone spatula to fold the ingredients together without deflating the cream.
- Transfer the ice cream to a freezer safe container and store it in the freezer for at least 8 hours. Before serving, I recommend leaving it on the counter for 15 minutes to soften before scooping! Place Biscoff cookies in a Ziplock bag and crush them with a rolling pin. Sprinkle crushed Biscoff cookies over each scoop and enjoy!
Notes
- Yields 1 quart of ice cream.
