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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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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I crave this ice cream after a long day at work! These flavors are absolutely heavenly!
Happy to report that this was abso-freakingly amazing! I hope to make it again; such an easy recipe too! Thanks for sharing.
I have a perfect Yeast Roll recipe – I have perfected it, it’s no-knead, and a staple at every holiday dinner as well as several other dinners in between. Not sure how I should add it here, but you could email me at cattales1@live.com and I’ll send it.
Um, what exactly is cookie butter…?
Seriously I am to meet you at whatever gym. I’m going to be huge following all of these great recipes.
I have finally decided on what Iam going to make the Carmel cake and this ice cream. Does your grandma have a yeast roll recipe?
Thanks I hope it turns out delicious.
I should be right at the gym with you! Let me know how the caramel cake and ice cream turn out! Yep my big mama definitely has a yeast roll recipe but I have yet to perfect it. Hopefully I can share it soon enough.
Me & cookie butter are good friends too 😉 I’m all for ice cream anytime of the year, especially when it looks this good! Pinned!
Thanks so much for pinning!
Jocelyn, you seriously should consider open an ice cream shop! 🙂 So many flavors! I haven’t tried cookie butter yet, but I’m heading to Trader Joe’s today to try it! This ice cream sounds fantastic!
Bill @ http://www.southernboydishes.com
An ice cream shop does sound interesting! You must try cookie butter!!!
Cookies in ice cream, wonderful! This looks like it would be full of flavour.
Thanks so much Emma!!
I bet this would taste great on some pecan pie!
Now that sounds incredible. I will need to try that!
This looks incredible, and your photos really show the texture that the cookie butter and the gingersnaps must add to it. I love the hint of brown color, too. Pinned!
Thanks so much Sue!!!