This cookie butter ice cream is ridic rich, boos! I wasn’t about to make a batch and have y’all searching for the cookie butter, so I melted plenty of it into the custard and tossed in crushed Biscoff cookies for even more warm spice and a lil crunch. It gives store-bought cookie butter ice cream a serious run for its money. Drizzle caramel sauce over a scoop and thank me later!
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How to Make Cookie Butter Ice Cream
These step-by-step photos show how to make cookie butter ice cream with Biscoff cookies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Cookie Butter Ice Cream Recipe
1. Whisk together the egg base
In a large bowl, whisk together the egg, egg yolks, brown sugar, and granulated sugar until smooth and well combined. Set aside.
2. Heat creams and temper eggs
In a large saucepan, combine the heavy cream, half-and-half, and kosher salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and just beginning to simmer around the edges. Do not let it come to a full boil. Slowly ladle about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Continue adding another cup of the hot cream, whisking continuously.
3. Cook the cookie butter custard
Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 170°F and coats the back of a spoon. Remove from the heat and immediately whisk in the vanilla extract, vanilla bean paste, and warmed cookie butter. Whisk until completely smooth and well combined.
4. Cover and chill the custard
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 6 hours but preferably overnight.
5. Churn your cookie butter ice cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
6. Add the cookies and cookie butter if using and freeze
To assemble, transfer half of the ice cream to a freezer safe container. Then swirl in half of the warmed cookie butter and sprinkle with half of the crushed Biscoff cookies. Repeat with the remaining half of the ice cream. Drizzle the remaining warmed cookie butter and swirl on the top then sprinkle with crushed cookies.
Seal and freeze for 6-8 hours or overnight, or until firm enough to scoop.
PRO TIP: Your ice cream is ready when it looks like thick soft serve, pulls away from the sides of the machine, and sits on a spoon without immediately dripping off. You’ll also notice the machine slowing down. Don’t keep churning once it reaches that point.
Full Cookie Butter Ice Cream Recipe
Cookie Butter Ice Cream Recipe
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Ingredients
For Custard
- 1 large egg
- 5 large egg yolks
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 cups heavy whipping cream
- 2 cups half-and-half
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup creamy Biscoff cookie butter gently warmed
- 1 tsp vanilla bean paste
For Garnish
- 6-10 Biscoff cookies roughly chopped
- 1/2 cup warmed Biscoff cookie butter for swirling
Instructions
- In a large bowl, whisk together the egg, egg yolks, brown sugar, and granulated sugar until smooth and well combined. Set aside.
- In a large saucepan, combine the heavy cream, half-and-half, and kosher salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and just beginning to simmer around the edges. Do not let it come to a full boil.
- Slowly ladle about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Continue adding another cup of the hot cream, whisking continuously.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and reaches 170°F on an instant-read thermometer. It should coat the back of a spoon, and when you run your finger through it, the line should remain clean.
- Remove the pan from the heat and immediately whisk in the vanilla extract, vanilla bean paste, and warmed cookie butter until completely smooth and fully incorporated.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate until completely chilled, at least 6 hours but preferably overnight.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of thick soft serve.
- To assemble, transfer half of the ice cream to a freezer safe container. Then swirl in half of the warmed cookie butter and sprinkle with half of the crushed Biscoff cookies. Repeat with the remaining half of the ice cream. Drizzle the remaining warmed cookie butter and swirl on the top then sprinkle with crushed cookies.
- Seal and freeze for 6-8 hours or overnight, or until firm enough to scoop.
- Serve topped with crushed Biscoff cookies and an extra drizzle of warmed cookie butter, if desired.
Notes
How to Store
- Freezer: Keep the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press plastic wrap directly against the top of the ice cream before adding the lid to prevent freezer burn.
- Tip: Let the container sit at room temperature for about 5 to 10 minutes before scooping. Drizzle some warm cookie butter on the ice cream or add a lil caramel sauce, and get into it!
Nutrition
Recipe Tips
- Freeze the ice cream maker bowl completely. Most freezer bowls need at least 12 to 24 hours in the freezer. Give it a shake before using it. If you hear liquid moving around inside, it ain’t ready yet.
- Keep whisking when you add the eggs. Slowly pour the egg mixture into the saucepan while whisking constantly. That’s how you avoid scrambling the eggs.
- Chill the custard all the way through, boos. It should feel refrigerator-cold before it goes into the machine. I usually let mine chill for the full 4 hours, but you can also refrigerate it overnight.
- Work quickly after churning. Get the ice cream out of the machine and into the freezer as soon as it reaches soft-serve consistency. The longer it sits out, the more likely it is to develop ice crystals.
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Recipe Help
You can leave it out completely if you want. It’s totally optional and helps to keep the ice cream softer longer.
Your freezer bowl wasn’t completely frozen, or you added more custard than the machine could handle. Freeze the bowl for the full time recommended by the manufacturer and churn in batches if needed.
The custard has to be completely cold before you churn it. Yours probably wasn’t, boo. Also, press plastic wrap directly against the ice cream before freezing. If air gets to it, it can become icy.
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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!