Cookie Butter Ice Cream – I combined brown sugar and cookie butter into an ice cream and it might be the best homemade ice cream you’ll ever taste.
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 everyday. It would make me happy. I would have it for breakfast I think. It would be a great way to start the day off.
So if some of you are wondering why in the middle of November I would post this ice cream recipe, it is because no matter when I post it you will absolutely love it. Serve it with your pies and cakes for Thanksgiving or Christmas or have it any time of year and you will for sure enjoy it.
Cookie Butter Ice Cream
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 which is where this cookie butter ice cream (brown sugar cookie butter ice cream to be exact) came from.Print Pin Rate
Servings: 8 servings
- 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
- 3/4 cup packed light brown sugar
- ½ cup cookie butter
- 12 gingersnap cookies crushed and crumbled
- 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.
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