A delicious and creamy vanilla-based ice cream with chunks of speculoos cookies and swirls of cookie butter and caramel.
Prep Time30minutes
Total Time2hours30minutes
AuthorJustine Young
Ingredients
1cupmilkwe use fat free, but you can use any type you enjoy at home, well chilled
1/2cupgranulated sugar
1/4cupbrown sugar
2cupsof heavy creamwell chilled
1tsp. of vanilla extract
1/2cupof crushed speculoos cookies
1/2cupof cookie butter
caramel sauce to taste
Instructions
Mix together milk and sugars until well blended and sugar is dissolved. Stir in heavy cream and vanilla extract.
Turn on ice cream maker and pour mixture in as it's turning. Allow to thicken most of the way before adding crushed cookies, cookie butter, and caramel, about 15-20 minutes.
Add half of crushed cookies and half of cookie butter (you can slightly melt in the microwave to make it easier to add dollops) as it's mixing before it's too hard. Allow to fully incorporate. Add the rest of the cookies and cookie butter.
Once it's done mixing begin layering the ice cream in a container for the freezer, drizzling in caramel as you do.
Recipe Notes
I've also used chocolate dipped speculoos cookie and that was delicious as well! Although you can enjoy this ice cream as soon as it's done mixing, it's best to let it set for at least a couple hours in the freezer.