Homemade cookie butter ice cream is an ice cream lover’s dream! We start with a super creamy cinnamon-scented base, churn it up with a handful of crushed biscoff cookies then swirl in thick ribbons of cookie butter.
I’ll admit it, I’ve been late to the cookie butter game. What can I say? I’m a late adapter. It honestly just sounded too outrageous for me. Cookies, blended up with extra sugar and spread on toast? For breakfast? We have to draw the line somewhere, people. So I ignored it. But as it has steadily taken the food world by storm and inserted itself as a pantry staple, I finally gave in to see what the fuss was all about.
And yeah, it’s good. I get it. It’s shockingly smooth and creamy for something made out of crunchy cookies. And it tastes exactly like a spoonful of biscoff cookies (which, as a kid, were the best thing my Dad could bring home after a work trip).
So now, a decade after the rise of cookie butter and its creative uses in all things food, I bring you a delicious treat: biscoff ice cream. I’ve honored actual biscoff cookies here (made by Lotus), since cookie butter is their brain child and I love them. (#notsponsored!)
But you can easily use any brand of cookie butter you like the most. You can even make your own cookie butter and swirl it in! The important thing is to be generous with your swirls and the crunchy bits of cookies. And then invite all of your friends over-- it will change their life!
what is cookie butter ice cream?
This cookie butter ice cream recipe is a cinnamon ice cream that gets churned with crunchy biscoff cookie crumbles and thick ribbons of cookie butter.
Biscoff ice cream is a type of cookie butter ice cream made and sold by Lotus brands. It can be purchased at most grocery stores, as well as online. But why buy it when you can make a delicious, homemade biscoff ice cream from the comfort of your home? It’s simple to make with an ice cream maker and your family will be obsessed.
what does cookie butter ice cream taste like?
This biscoff ice cream tastes like sweet, fresh cream with a delicate hint of cinnamon and a spiced trail of fudgy cookie butter. It’s what I’ve always wanted cookie dough ice cream to be. Full of crunchy, creamy, smooth texture, warm baking spices and deeply caramelized cookies. In this recipe, I use a ton of egg yolks and equal parts milk and heavy cream to produce a luscious texture and full cream flavor.
what you need to make cookie butter ice cream:
- Heavy cream
- Whole milk
- Egg yolks
- Cookie butter
- Biscoff cookies
- Vanilla extract
how to make cookie butter ice cream:
- Whisk yolks and half the sugar together
- Heat milk, cream, remaining sugar, salt and cinnamon
- Temper egg yolk mixture
- Heat custard until thick, strain, and stir in vanilla
- Chill custard at least 4 hours
- Churn in an ice cream maker until a soft-serve consistency is reached
- Mix in crushed biscoff cookies
- Transfer half the ice cream to a frozen loaf pan
- Drizzle half the cookie butter over top, cover with remaining ice cream and drizzle with more cookie butter
- Sprinkle with more crushed biscoff cookies and freeze until firm
more ways to enjoy biscoff ice cream:
- In a bowl, with whipped cream and chocolate syrup
- With extra drizzles of warm cookie butter
- In a chocolate dipped waffle cone
- Turn it into cookie butter ice cream truffles: scoop it into small balls, freeze until hard, dip in chocolate and freeze again until firm
- Blend it into a cookie butter milkshake
- Use it for homemade ice cream sandwiches (with snickerdoodles!)
- In a cookie butter ice cream cake
more homemade ice cream recipes to try!
cookie butter ice cream
Homemade cookie butter ice cream is made with a creamy cinnamon custard, crushed biscoff cookies and thick ribbons of cookie butter. So delicious!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 cups
- Category: Ice cream
- Method: Churned
- Cuisine: American
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 whole milk
- 2 cups heavy cream
- ½ tsp kosher salt
- ½ tsp cinnamon
- 1 tbsp vanilla extract
- ½ cup cookie butter
- ¾ cup crumbled biscoff cookies, divided
- In a medium bowl, whisk together ½ cup sugar and egg yolks. Set aside.
- Combine milk, cream, remaining ½ cup sugar, salt and cinnamon in a medium saucepan over medium heat. Cook, stirring constantly, until sugar is dissolved and mixture just begins to simmer. Reduce heat to low and whisk about 1 cup of hot milk into the egg yolk mixture. Repeat with 1 more cup of hot milk, whisking vigorously. Return this custard to the saucepan and gently heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil.
- Strain through a fine mesh sieve and stir in vanilla. Let cool to room temperature. Cover and refrigerate at least 4 hours or overnight. Meanwhile, freeze a loaf pan.
- When ready to freeze the custard, churn in an ice cream machine according to the manufacturer's instructions. For ease of drizzling, load cookie butter into a pastry bag fitted with a ¼-inch round piping tip.
- When ice cream reaches a soft serve consistency, add ½ cup crushed cookies; churn until well mixed. Spread half of the ice cream into an even layer in the frozen loaf pan. Pipe half the cookie butter over the surface, then top with the remaining ice cream. Pipe on remaining cookie butter. Use a knife or chopstick to gently marble the ice cream, then smooth the surface. Sprinkle with remaining ¼ cup crumbled cookies and cover. Freeze until firm before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: ½ cup
- Calories: 397
- Sugar: 26g
- Sodium: 188mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12.3g
- Trans Fat: 0.6g
- Carbohydrates: 35g
- Fiber: 0.3g
- Protein: 6.7g
- Cholesterol: 162mg