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
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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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!!!