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
Ingredients
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 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
- In a medium bowl, whisk together 1/2 cup sugar and egg yolks. Set aside.
- Combine milk, cream, remaining 1/2 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 1/4-inch round piping tip.
- When ice cream reaches a soft serve consistency, add 1/2 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 1/4 cup crumbled cookies and cover. Freeze until firm before serving.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/2 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
Keywords: biscoff ice cream
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