Sweet, warmly spiced cookie butter is the star of this homemade cookie butter ice cream recipe.
Cookie Butter Ice Cream is a simple Philadelphia-style ice cream recipe, which means that you don’t need to cook the ice cream base before adding it to your ice cream maker, and there are no eggs included either.
Milk and cream blend perfectly with sugar, cookie butter, and crushed Biscoff cookies to make this irresistible and unique ice cream.
Are you one of the many who are obsessed with the Speculoos Cookie Butter Ice Cream Trader Joe’s sells?
I’ve tried it, and it’s very, very good! So I figured out how to make it at home, for a fraction of the cost, and in a much larger volume than the little pints they sell at the store.
Plus, the homemade version of Trader Joe’s cookie butter ice cream tastes better!
Cookie Butter ice cream is rich and creamy, with swirls of spiced cookie butter and speculaas cookie crumbles, in a sweet vanilla cinnamon ice cream base. Serve a scoop on top of this chocolate crepe cake for a divine treat.
And who doesn’t love ice cream with cookies in it? A favorite at my house is this fun Cookie Monster ice cream recipe with a blue vanilla base and two kinds of cookies mixed in.
Why You’re Going to Love this Cookie Butter Ice Cream Recipe
It combines two favorites: Ice cream and cookie butter! If you aren’t familiar with cookie butter yet, it’s a spread made with crushed speculoos or speculaas cookies. The cookies are slightly sweet and warmly spiced, and when made into cookie butter they are just extra decadent.
The international standard for cookie butter is Lotus’ Biscoff, but you can also find similar products at Trader Joe’s or other stores.
A copycat ice cream recipe will save you money. Why buy a pint of cookie butter ice cream at the store when you can make a whole batch of it in your ice cream maker for about the same price?
This ice cream recipe is super easy. There’s no cooking involved in making Philadelphia-style ice cream recipes – just mix up all of the ingredients and let the ice cream machine to the work! I’ll share instructions for making no-churn cookie butter ice cream too.
Ingredients in Homemade Cookie Butter Ice Cream
Heavy Cream – Heavy cream is what makes our ice cream base rich and creamy!
Whole Milk – Making ice cream with both heavy cream and whole milk is what gives us the best creamy texture.
Granulated Sugar – For sweetness and amazing ice cream texture, plain, white, granulated sugar is a perfect choice.
Cookie Butter – We’ll stir half a cup of cookie batter right into the ice cream base so that every bite is packed with that unique cookie butter flavor.
Vanilla Extract – Vanilla elevates the simple flavors of milk, sugar, and cream.
Cinnamon – This spice mimics the flavors in the cookie butter and cookies.
Kosher Salt – Just a bit of salt balances the sweetness of the cookie butter and sugar.
Biscoff Cookies – Crushed speculaas cookies or Biscoff biscuits add a bit of crunch to our homemade ice cream. Break them into various-sized pieces for interest and texture.
How to Make Cookie Butter Ice Cream from Scratch
Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid. When you shake the bowl, you shouldn’t hear anything sloshing around inside.
- In a large bowl, combine the heavy cream, whole milk, granulated sugar, cookie butter, vanilla extract, ground cinnamon, and kosher salt.
- Whisk for 2-3 minutes, or until the sugar is fully dissolved into the mixture. If you rub the mixture between your fingers, you may feel grit from the cookie butter, but you shouldn’t feel any grains of sugar.
- Chill the ice cream mixture for at least 1 hour, or until it is very cold.
- Add the chilled ice cream base to your ice cream maker.
- Churn, according to the manufacturer’s instructions, until the ice cream is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churning process, add the finely crushed cookies.
- Spoon the cookie butter ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper to the surface of the ice cream, and freeze for at least 4 hours, or until solid.
- Before serving, let the ice cream sit out at room temperature for 5 minutes so that it softens enough to scoop.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to Store Cookie Butter Ice Cream
Store this homemade Cookie Butter Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
Without this covering, homemade ice cream will be quick to freezer burn, so be sure to replace the paper after scooping yourself a serving.
Tips for Making This Cookie Butter Ice Cream Recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.
Use Chilled Ingredients – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.
Chill the Ice Cream Base – It’s also very important that you chill the ice cream base before churning. I don’t always chill my Philadelphia-style ice cream bases, but because the cookie butter makes the base thicker, chilling is ideal.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, but it also helps with the texture. Sugar is essential for the creamy texture of ice cream.
No Churn Cookie Butter Ice Cream Directions
First, chill a shallow container or a loaf pan in the freezer.
Mix the ice cream base ingredients, saving the crushed cookies for later. Be sure to fully dissolve the sugar into the milk.
Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Stir in the crushed cookies toward the end of this two-hour period.
Cookie Butter Ice Cream Add-Ins
This ice cream is completely perfect as is! Cookie butter is very good at standing alone since it’s a rich, interesting flavor already.
That said, there are some flavors that pair really well with cookie butter, and would be an excellent addition to homemade cookie butter ice cream.
Dark chocolate in the form of chips, chunks, or shavings, would also be delicious.
Who Makes Cookie Butter Ice Cream
Well, after reading this recipe, I hope that YOU do! My homemade version of cookie butter ice cream is much better than any others I’ve tried.
But if you’re looking to buy cookie butter ice cream, check for it at Trader Joe’s, or try versions from Friendly’s, Turkey Hill, or Blue Bunny.
Ben and Jerry’s is making a flavor called “Spectacular Speculoos Cookie Core” too!
More Homemade Ice Cream Recipes
- Butter Brickle Ice Cream
- Eggnog Ice Cream
- Cannoli Ice Cream
- Frozen Yogurt
- Bananas Foster Ice Cream
- Pralines and Cream Ice Cream
- Custard Ice Cream
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- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup cookie butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup biscoff or speculaas cookies, finely crushed
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, granulated sugar, cookie butter, vanilla extract, ground cinnamon, and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit from the sugar if you rub the mixture together between two fingers. You may feel grit from the cookie butter though.
- Chill the mixture for at least 1 hour, until it is very cold.
- Add the mixture to the bowl of your ice cream maker.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions, until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churning process, add the finely crushed cookies.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5 minutes before scooping. Serve and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 701Total Fat: 48gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 94mgSodium: 312mgCarbohydrates: 65gFiber: 1gSugar: 46gProtein: 6g