Cookie Butter Ice Cream Recipe

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 homemade ice cream!

Cookie Butter Ice Cream Ingredients

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

1. Whisk together the evaporated milk, condensed milk, eggs, rum, salt, and vanilla extract in a large bowl.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.

Cookie Butter Ice Cream Recipe

Cookie Butter Ice Cream made with sweetened condensed milk, brown sugar and cookie butter! Just make your custard, chill and let the ice cream maker do it's thing.

5 from 6 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Chill 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 servings

Equipment

• Ice Cream Maker

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

Storage: 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. Homemade ice cream is best enjoyed within a week of making it. The longer it sits in the freezer, it’s texture will degrade.

Nutrition

Calories: 545kcal | Carbohydrates: 72g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 384mg | Potassium: 531mg | Sugar: 62g | Vitamin A: 525IU | Vitamin C: 2.9mg | Calcium: 399mg | Iron: 1.4mg

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Recipe Tips

• 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.

Frequently Asked Questions

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

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