Cookie Butter No-Churn Ice Cream
Have I told you how much I love ice cream?
I love it so much I eat it even though I often cringe because I have super sensitive teeth to cold things!
There is also the time I fell in love with the coconut ice cream from our resort in Mexico I came home and tried every single coconut ice cream to find one like it.
Most of them were awful and tasted fake, but the coconut ice cream from Kawartha Dairy was bang on.
I am actually shocked that this is the first of my ice cream creations I have shared here on the blog.
Well, that isn’t totally true. I did share my Dairy Queen Ice Cream Cake copycat recipe back in 2020, but I used store-bought ice cream to make the cake.
Anyways, today I am sharing this extremely divine cookie butter no-churn ice cream recipe.
It is really easy to make, 5 minutes of prep work and then leave it to set for at least 12 hours in the freezer!
Cookie Butter No-Churn Ice Cream
What are you waiting for? Go grab the ingredients and make this delicious Cookie Butter No-Churn Ice Cream today!
If you want to experiment with different add-in’s go for it. The base for this ice cream is perfect for crushed Oreo cookies, chocolate chip cookie dough and so many other options.
What You Will Need:
- 2 cups heavy whipping cream
- 1 (14-ounce) can of sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookies, chopped
- ½ cup cookie butter (Biscoff spread is the Biscoff cookie butter in Canada)
- loaf pan
Yields: 10 servings
How To Make Cookie Butter No-Churn Ice Cream
Follow along with the Cookie Butter No-Churn Ice Cream step-by-step process photos and then find the printable recipe below!
Grab all of the ingredients you will need to make this yummy ice cream.
In a large mixing bowl, beat the heavy whipping cream on medium-high speed for about two minutes, until stiff peaks form.
Next, add 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.
Melt the cookie butter in the microwave for only a few seconds at a time until it is softened.
Transfer the mixture to a 9×5 loaf pan and 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).
Once the cookie butter no-churn ice cream has set, scoop a good serving into a bowl, sprinkle some crushed cookie on top and add a whole cookie too!
Indulge and enjoy your delicious ice cream.
Store the ice cream in an airtight container in the freezer for up to two weeks, if it lasts that long!
Cookie Butter No-Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 (14-ounce) can of sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookies, chopped
- ½ cup cookie butter
Instructions
- In a large mixing bowl, beat the heavy whipping cream on medium-high speed for about two minutes, until stiff peaks form.
- Next, add 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.
- Melt the cookie butter in the microwave for only a few seconds at a time until it is softened.
- Transfer the mixture to a 9x5 loaf pan and 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).
Notes
Store the ice cream in an airtight container in the freezer for up to two weeks.
More Must-Try Dessert Recipes
Check out these other delicious recipes below and try one today!
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