Cookie Butter Ice Cream Recipe

Y’all this cookie butter ice cream is next level! I start with a creamy custard as my base. Then I add in some brown sugar and cookie butter vibes plus crushed gingersnap cookies for texture. It just doesn’t get better than this!

How to Make Cookie Butter Ice Cream

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

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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 hot water for better 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.

Recipe help

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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