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–+ servings
Two scoops of cookie butter ice cream in a glass dessert bowl and topped with a cookie.
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5 from 6 votes

Cookie Butter Ice Cream

Cookie Butter Ice Cream is going to change your life. If you love cookie butter, you will adore this frozen treat that is as smooth as it is delish.
Prep Time10 minutes
Cook Time4 hours
Chill4 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 545kcal
Author: Jocelyn Delk Adams

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

  • 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 warm water to help create smooth, round 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.
  • Quality Ingredients: Use high-quality ingredients you know and trust along with real cookie butter for the best flavor and texture.

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