My take on cookie butter ice cream is quick and easy to make from scratch with just 7 ingredients and you don’t need any special equipment. This no-churn ice cream is as rich and decadent as regular ice cream without the machine.
- No churn means there is no special equipment required.
- It also means it’s extremely quick and easy to make – you’ll need about 10 minutes.
- Even the kids can make this, it’s so simple.
- Delicious ice cream that’s rich and decadent
- The texture is so creamy – just as good as churned ice cream.
- And of course, the flavour – it’s loaded with speculoos flavour and totally addictive.
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What is cookie butter ice cream
Store-bought cookie butter and speculoos spiced biscuits are folded through an easy no churn ice cream base and frozen to creamy cosy yet cool perfection. Cookie butter has the warming flavours of spices like cinnamon, cloves, nutmeg and ginger and is a take on the classic Dutch speculoos cookie. With a spiced caramel flavour it’s a favourite the world over.
Ingredients in cookie butter ice cream
- Sweetened condensed milk: Like my other no churn ice cream recipes, this one starts with sweetened condensed milk. This gives you all the sweetness you need, so there is no added sugar.
- Cookie butter: I use a smooth cookie butter spread but you can use crunchy if you like. You’ll find them in the aisle with the spreads in your local grocery store.
- Vanilla: Use pure vanilla extract.
- Spices: This ice cream has added cinnamon and ginger to increase that speculoos flavour.
- Cream: You’ll need some form of whipping cream for this. It needs to be full fat cream or it won’t whip. Thickened cream, heavy cream and whipping cream will all do the trick.
- Spiced cookies: You’re looking for crispy, crunchy spiced cookies like speculoos or ginger cookies.
How to make cookie butter ice cream
- Mix the base: The base is made up of sweetened condensed milk, cookie butter spread, vanilla extract, ground ginger and ground cinnamon (photo 1). Mix those together in a large bowl and set it aside.
- Beat the cream: Beat the cream, in a separate bowl, using an electric beater to firm peaks. Be very careful not to overwhip it, or it will become grainy.
- Fold in the cream: Using one third of the whipped cream at a time, gently fold it into the cookie butter mixture (photo 2), being careful not to knock out the air. Fold in some crumbled up cookie pieces as well.
- Assemble: In a large loaf tin or ice cream tub, spread half of the mixture. Swirl through some cookie butter spread. Repeat with a second layer. After swirling through the last of the spread, scatter over some crumbled up cookies (photos 3&4).
- Freeze: Wrap your tin in 2-3 layers plastic wrap or seal your tub tightly then freeze for at least 12 hours or overnight.
Tips and tricks
- Make sure to use the right ingredients. Don’t use low-fat versions as they won’t work.
- Fold the cream: Gently folding the cream in is crucial to getting a lovely texture. If you just stir it in roughly, you’ll knock the air out of your whipped cream and end up with just a solid creamy mass.
- Take it out of the freezer 10 minutes prior to serving: This will give the ice cream enough time to soften slightly so that it’s easier to scoop.
Yield and storage
This recipe yields roughly 2 litres / 2 quarts of ice cream.
Keep the ice cream frozen for up to 2 months at the back of the freezer.
Did you try this cookie butter ice cream recipe?
Leaving a rating and comment below the recipe is so helpful!
- 1 ¼ cups cookie butter spread
- 1 tin sweetened condensed milk (395g / 14oz)
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 ½ cups thickened (heavy / whipping cream), cold (625ml)
- 10 spiced cookies, crumbled
For best results, always weigh ingredients where a weight is provided
- In a large bowl, warm ¾ cup of cookie butter for about 10 seconds in the microwave. This is just to soften it a little.
- Add the sweetened condensed milk, vanilla, cinnamon and ginger. Whisk to combine.
- In a medium bowl, using a handheld electric beater, whip the remaining cold cream to soft peaks.
- Add one third of the whipped cream to the cookie butter mixture and fold in gently. Repeat with the 2 more times with the remaining cream.
- Crumble up the cookies and add half a cup of them to the cream mixture. Fold through gently.
- Pour half into into a freezer safe container, then drizzle over half the remaining cookie butter spread. Swirl with a knife. Repeat with the remaining cream mixture and cookie butter. Scatter over the remaining cookie pieces, cover tightly with a lid or plastic wrap and freeze for at least 12 hours.
- Take out of the freezer for 10-15 minutes before scooping. A warmed scoop can help with nice big round scoops too.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Yield roughly 2 litres / quarts.
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