This Cookie Butter Ice Cream Recipe is like a hug in a bowl, y’all! It’s got that homey, comforting vibe of cookie butter spread and brown sugar, all swirled into the creamy dreaminess of homemade ice cream – talk about a delightful treat! It’s like dessert heaven in every scoop, and I bet it’s gonna satisfy your sweet tooth while taking your dessert game to a whole new level. Get ready to scoop, savor, and share this magical homemade butter cookie ice cream with all your friends and family.
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Cookie butter is my new best friend. We take walks together, talk about our deepest and darkest secrets and we rely on each other for comfort in times of need. It’s true! It is so tasty.
Because I have tried it so many ways now, I definitely needed a switch-up. That’s where this cookie butter ice cream (brown sugar cookie butter ice cream to be exact) came from.
This ice cream recipe is the ice cream of my dreams. It is creamy, smooth, buttery, nutty, cookie-like and so delicious. I want to have a scoop every day. It would make me happy. I would even have it for breakfast I think. It would be a great way to start the day off.
If you love it, you need to try more ice cream and cookie mash-ups like my cookies and cream ice cream or banana pudding ice cream.
Why You’ll Love This Butter Cookie Ice Cream
- Winning Combination. Created with layers of brown sugar ice cream with cookie butter and gingersnaps for perfectly rich and creamy ice cream with notes of molasses and spices.
- More Customization. Making homemade ice cream means you can adjust the flavors and add more mix-ins in order to create an ice cream just for you!
- Homemade Goodness. Making ice cream at home means you know exactly what goes into your ice cream and can even select brands of products you know and trust. Plus you skip the additives and preservatives added to store-bought ice cream.
- Family Fun! Nothing is more fun than gathering the family around on the weekend or a hot summer day to make and then enjoy homemade ice cream. It’s truly an occasion to savor.
- Easy Recipe. Making ice cream at home isn’t complicated and this recipe walks you right through the entire process. It’s perfect whether it’s your first time making homemade ice cream or your an old pro.
Ingredients to Make This Cookie Butter Ice Cream Recipe
Here’s a look at the simple ingredients you need for this ice cream recipe.
- Evaporated milk: This canned milk is easy to find in most grocery stores. It has been heated to allow some of the water to evaporate. This process makes it creamier and thicker than regular milk making it perfect for making a creamy homemade ice cream.
- Sweetened condensed milk: You will most likely find this on the same aisle as the evaporated milk. It’s a thick type of milk that already contains some sugar.
- Eggs: These are the key to added flavor and color along with preventing ice crystallization. Without eggs, your ice cream will have a more icy texture rather than smooth and creamy.
- Rum: Just a bit for flavor. We will be cooking it so the alcohol will cook off.
- Salt: It’s essential in ice cream for balancing the flavors and sweetness.
- Vanilla extract: Gives your cookie butter ice cream warmer, sweeter notes and a delightful aroma. Make sure to use pure extract for the best flavor.
- Butter: Use unsalted for the best flavor. Adds a richer flavor to the ice cream and cooks with the brown sugar to aid it in melting.
- Light brown sugar: For added sweetness and notes of molasses in your ice cream.
- Cookie butter: A sweet butter made from crushed cookies, usually speculoos cookies, that’s mixed with condensed milk, butter, and sugar to create a creamy spread similar to nut butter in texture.
- Gingersnap cookies: We will crush these up and mix them with the finished ice cream that way you get little bits of cookie mixed into your ice cream.
How to Make This Cookie Butter Ice Cream Recipe
Making cookie butter ice cream takes a small amount of prep but there is a bit of wait time involved to let it chill and for the ice cream to freeze. It’s best to plan ahead whenever possible so you don’t feel rushed.
Step 1: Make the Ice Cream Base
- Whisk together the evaporated milk, condensed milk, eggs, rum, salt, and vanilla extract in a large bowl.
- Heat the butter and brown sugar in a large saucepan over medium heat until the brown sugar has evaporated. This process can take up to 10 minutes. Whisk the condensed milk and egg mixture into the mixture in the saucepan.
- Add the cookie butter to the mixture and stir until it melts into the custard. Continue to cook the custard until it begins to simmer and then remove from heat.
- Pour the custard into a separate bowl and cover with plastic wrap. Place the custard in the refrigerator and cool for at least 3-4 hours.
Step 2: Freeze Ice Cream
- Add the completely cooled ice cream mixture to your ice cream maker. Follow the instructions for your machine to churn your ice cream. Add the crushed gingersnap cookies during the last few minutes of churning.
- Remove the ice cream when it’s ready from the maker and place it in a freezer-safe container. Sprinkle more cookies on top if desired and freeze for 4-5 hours before serving.
Tips for making this recipe great
- Chill the Ingredients: Make sure that you allow the ice cream base plenty of time to chill completely before churning it. This helps the ice cream freeze faster and results in a creamier texture.
- Adding Mix-Ins: You will add the cookies and any other mix-ins in the last few minutes of churning. This allows plenty of time to mix in evenly without overmixing.
- Easy Scooping: Dip your scooper in warm water to help create smooth, round scoops.
- Let It Soften: Homemade ice cream is often firmer than store-bought when you first take it out of the freezer. Let it sit at room temperature for a few minutes before scooping for a creamier texture.
- Quality Ingredients: Use high-quality ingredients you know and trust along with real cookie butter for the best flavor and texture.
Popular Substitutions & Additions
- Gingersnap Cookies: Swap them with vanilla wafer cookies, Biscoff cookies, or any other type of cookie you enjoy.
- Add Chocolate Chips: Instead of mixing the cookies at the end, add chocolate chips instead!
- Rum: If you prefer an alcohol-free ice cream you can easily use rum extract in place of the rum. Start with a half teaspoon and then you can add more if you want a more intense rum flavor.
- Add Nuts: Almonds, pistachios, hazelnuts, walnuts, and pecans will all work great with the flavor of cookie butter plus it adds a nice crunchy texture.
- Spiced Cookie Butter Ice Cream: For more warming flavors add cinnamon, nutmeg, or cardamom to the ice cream. You don’t need much so start with a pinch or two and go from there.
What to Serve with this Recipe
- Make Ice Cream Sandwiches. Replace the vanilla ice cream in this brownie ice cream sandwich recipe or use it in the middle of these oatmeal cookie sandwiches.
- Enjoy it For Your Next Summer BBQ. It makes a delightful finish to a meal with all your BBQ favorites such as BBQ baby back ribs, vinegar coleslaw, Southern potato salad, and honey cornbread.
- Add Some Toppings. Drizzle it with some hot fudge, caramel sauce, and whipped cream.
- Serve It For Cake and Ice Cream. Enjoy it with your favorite cake or try my yellow cake recipe, Devil’s food cake, or Texas sheet cake.
- Serve it With Pie for Thanksgiving or Christmas. Enjoy it with a slice of pecan pie, pumpkin pie, or homemade apple pie.
How to Store
Store your cookie butter ice cream in a well-sealed container in the freezer. It’s important to make sure to keep out any air as it can easily cause freezer burn or make the ice cream turn a bit icy.
How long will this cookie butter ice cream recipe last in the freezer?
Homemade ice cream is best enjoyed within a week of making it. The longer it sits in the freezer, it’s texture will degrade.
Frequently Asked Questions
Traditional cookie butter ice cream contains cookie butter made with speculoos cookies. These cookies give the ice cream a bit of warmth along with the flavor of caramel and spices. I find the flavor similar to gingersnap cookies but with a bit less bite.
Yes, pretty much. Biscoff Cookies by Lotus is a name brand of a type of speculoos cookie and cookie butter.
No, unfortunately, this style of ice cream requires using an ice cream maker in order to churn the ice cream and achieve the right texture and flavor.
Y’all are gonna fall for this creamy, dreamy Cookie Butter Ice Cream! It’s like a carousel of flavors with caramel and spice, plus little bits of cookies in every single bite! It’s a surefire way to satisfy that sweet tooth, and the best part? You can enjoy this yummy treat any time of the year!
More Ice Cream Recipes
- Apple Pie Ice Cream
- Corn Ice Cream
- Peach Pie Ice Cream
- Strawberry Shortcake Ice Cream
- Red Velvet Ice Cream
- Strawberry Cheesecake Ice Cream
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Cookie Butter Ice Cream
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Equipment
Ingredients
- 24 ounces evaporated milk 2 cans
- 14 ounces sweetened condensed milk 1 can
- 3 large eggs
- 1 tablespoon rum
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- ½ cup cookie butter
- 12 gingersnap cookies crushed and crumbled
Instructions
- Whisk together evaporated milk, condensed milk, eggs, rum, salt and vanilla extract in a separate large bowl.
- Next add butter and brown sugar to a large sized saucepan over medium heat until the brown sugar has evaporated (this process can take up to 10 minutes).
- Whisk the condensed milk and egg mixture into the large sized saucepan quickly combining all of the ingredients.
- Add cookie butter to the mixture and stir until it melts into the custard.
- Continue to cook the custard until it begins to simmer and then remove from heat.
- Pour the custard into a separate bowl and cover with plastic wrap.
- Place the custard in the refrigerator and cool for at least 3-4 hours.
- Add the completely cooled ice cream mixture to your ice cream maker and make according to your manufacturer’s instructions.
- During the last few minutes of churning, sprinkle crushed gingersnap cookies into mixture. Remove the completed ice cream from the maker and place in a freezer safe container. Freeze for 4-5 hours and serve.
Notes
Tips for Making the Best Cookie Butter Ice Cream
- Chill the Ingredients: Make sure that you allow the ice cream base plenty of time to chill completely before churning it. This helps the ice cream freeze faster and results in a creamier texture.
- Adding Mix-Ins: You will add the cookies and any other mix-ins in the last few minutes of churning. This allows plenty of time to mix in evenly without overmixing.
- Easy Scooping: Dip your scooper in warm water to help create smooth, round scoops.
- Let It Soften: Homemade ice cream is often firmer than store-bought when you first take it out of the freezer. Let it sit at room temperature for a few minutes before scooping for a creamier texture.
- Quality Ingredients: Use high-quality ingredients you know and trust along with real cookie butter for the best flavor and texture.
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I have the custard base chilling. It seems fine, but I ran into some trouble at Step 2. That process was new to me and the first time I tried I burnt it. Next time, the brown sugar/butter mixture hardened up when I added the milk/egg mixture. I still proceeded and it dissolved as the entire mixture heated and is seems okay now. But was it supposed to harden up? If not, any suggestions on how I could avoid that? The custard tastes great and I’m looking forward to the ice cream! Thanks!
It really shouldn’t harden up. It should still be a bit softened before going in.
This turned out so great! And everyone is loving it!
Oh what a fabulous idea! I bet it tastes awesome! Thanks for the recipe.
Love this ice cream flavor. So delicious. Thanks for sharing.