Description
A creamy and dreamy homemade Cookie Butter Ice Cream, reminiscent of childhood memories and perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
- 1/2 cup cookie butter
- 3/4 cup crumbled Biscoff cookies, divided
Instructions
- Whisk together 1/2 cup sugar and egg yolks in a medium bowl until well combined. Set aside.
- Combine the remaining 1/2 cup sugar, whole milk, heavy cream, salt, and cinnamon in a medium saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture just begins to simmer.
- Reduce the heat to low. Carefully whisk about 1 cup of the hot milk mixture into the egg yolk mixture to temper the yolks. Repeat this process with another cup of hot milk, whisking vigorously to prevent curdling.
- Return the custard mixture to the saucepan. Gently heat, stirring constantly, until it thickens and coats the back of a spoon, about 10 minutes. Be careful not to let it boil.
- Strain the custard through a fine mesh sieve into a large bowl. Stir in the vanilla extract. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best flavor.
- Freeze a loaf pan to help the ice cream set nicely.
- Pour the chilled custard into your ice cream machine and churn according to the manufacturer’s instructions.
- Load the cookie butter into a pastry bag fitted with a 1/4-inch round piping tip for drizzling.
- When the ice cream reaches a soft-serve consistency, add in 1/2 cup of the crushed Biscoff cookies, churning until well mixed.
- Spread half of the ice cream into an even layer in the prepared loaf pan. Pipe half of the cookie butter over the surface, then layer on the remaining ice cream. Pipe the rest of the cookie butter on top.
- Create beautiful swirls by gently marbling the ice cream with a knife or chopstick. Smooth the surface and sprinkle with the remaining 1/4 cup of crumbled cookies. Cover and freeze until firm, at least 4 hours.
Notes
For added flavor, try variations like chocolate swirl or salted caramel. Store ice cream in an airtight container for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 20g
- Sodium: 55mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 112mg