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No-Churn Cookie Butter Ice Cream

No-Churn Cookie Butter Ice Cream

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This No-Churn Cookie Butter Ice Cream is creamy vanilla ice cream swirled with cookie butter and Biscoff cookies to make the perfect treat for the summer!

WHAT IS COOKIE BUTTER?

Cookie butter is a paste made from speculoos cookies. These cookies (among other ingredients) are mixed until they become a spreadable consistency. This butter is common in the Netherlands and France. The locals use cookie butter as an alternative to nut butters.

If you live in the US, Biscoff cookie butter would work well for this recipe. If you live by a Trader Joe’s, I hear they also have a great brand of cookie butter as well.

Overhead shot of scoops of no-churn cookie butter ice cream in a glass on a wood cutting board

INGREDIENTS NEEDED

The ingredient list for this recipe is pretty simple. This recipe only requires 5 ingredients:

Heavy whipping cream

Sweetened condensed milk

Vanilla extract

Biscoff cookies

Cookie butter

Overhead ingredient shot

HOW TO MAKE COOKIE BUTTER ICE CREAM

In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form– about 2 minutes.

Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream.

Add the Biscoff cookies and fold them in gently.

Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream.

Wrap the loaf pan with plastic wrap and place it in the freezer overnight (at least 12 hours).

Store the ice cream in an airtight container in the freezer for up to two weeks.

Straight on shot of scoops of no-churn cookie butter ice cream in a glass on a wood cutting board with cookie crumbs

TIPS

Be careful not to over whip the whipped cream. Whipped cream can go from smooth to chunky quickly. So, whip as little as possible.

If you are using a Kitchen Aid mixer, or something similar, pop the whisk and the metal bowl in the freezer for about 10 minutes before starting. This will help the whipped cream stay cold and thicken faster without becoming runny.

Keep the ice cream in an air tight ice cream container in the freezer for up to two weeks.

IF YOU LOVED THIS COOKIE BUTTER ICE CREAM RECIPE AS MUCH AS I DO, MAKE SURE YOU SHARE IT WITH YOUR FRIENDS ON FACEBOOK AND PINTEREST SO THEY CAN MAKE IT TOO!

Cookie Butter No Churn Ice Cream

This No-Churn Cookie Butter Ice Cream is creamy vanilla ice cream swirled with cookie butter and Biscoff cookies to make the perfect treat for the summer!
Prep Time 5 mins
Chill Time 12 hrs
Total Time 12 hrs 5 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

Ingredients

  • 2 cups heavy whipping cream
  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup biscoff cookies chopped
  • ½ cup cookie butter

Instructions
 

Instructions

  • In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form– about 2 minutes.
  • Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream.
  • Add the biscoff cookies and fold them in gently.
  • Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream.
  • Wrap the loaf pan with plastic wrap and place it in the freezer overnight (at least 12 hours).
  • Store the ice cream in an airtight container in the freezer for up to two weeks.
Keyword Cookie Butter, Cookie Butter Ice Cream, Easy Dessert Recipes, Ice Cream Recipes

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