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Cookie Butter Ice Cream

A delicious and creamy vanilla-based ice cream with chunks of speculoos cookies and swirls of cookie butter and caramel.
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Author Justine Young

Ingredients

  • 1 cup milk we use fat free, but you can use any type you enjoy at home, well chilled
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups of heavy cream well chilled
  • 1 tsp . of vanilla extract
  • 1/2 cup of crushed speculoos cookies
  • 1/2 cup of cookie butter
  • caramel sauce to taste

Instructions

  1. Mix together milk and sugars until well blended and sugar is dissolved. Stir in heavy cream and vanilla extract.
  2. 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.
  3. 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.
  4. 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.