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!
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How to Make Cookie Butter Ice Cream
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.
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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.
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Servings: 8 servings
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
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
Is Biscoff the same as cookie butter?
Yes, pretty much. Biscoff Cookies by Lotus is a name brand of a type of speculoos cookie and cookie butter.
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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Happily, or maybe unfortunately, I love ice cream all the time. Yours looks seriously amazing.
Thanks so much Elizabeth. I have the same problem happily and unfortunately.
If there’s one thing I’m ALWAYS in the mood for, it’s cookie butter! We are besties. And I think we’d be BFF besties if it were in ice cream form. YUM.
Yes! Isn’t it the best thing ever? And in ice cream form, you will love it even more if that’s possible.
I left a message for you on TK, but I wanted to stop by your blog, also, and tell you that this ice cream sounds so very amazing. Who cares if its Winter around my house. I eat ice cream year round!
Same here! I adore ice cream any time of year. Thank you so much!
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Seriously though…
THIS ICE CREAM IS MADE OF DREAMS. I’m obsessed
Thanks so much! I think it is my dream ice cream!!
Love LOVE this! And there is never ever a bad time for ice cream. Love that you used evaporated milk! Did you do skim or regular? Love the idea of keeping it a little lighter, but not sure it that would throw off the richness…
I used regular but you could definitely try the skim to cut down on the calories. Let me know how that works out!
hubba hubba! I need this. Brown sugar stuff. Cookie butter. It’s so me! Was awesome to meet you over the weekend! xoxo
It was so great to meet you Averie! And this ice cream is so yum!
It’s chilly and windy outside but I’d still give just about anything for a large scoop of this ice cream! Isn’t cookie butter the best thing. Ever! 😀
Valerie cookie butter has changed my life for the better. It is cold here and I still have a scoop everyday.
Oh my goodness Jocelyn! This looks divine and would go perfectly with Thanksgiving pie! I love cookie butter too, have to hide it from myself!
Thanks so much! I seriously need to learn how to hide it from myself too!
Mmmmm I can just imagine how this would taste! It’s definitely on my cooking list for the weekend. Great idea with the addition of the gingersnaps, I love those.
Hooray! Thanks so much!