For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
silicone spatula
electric beater
A large loaf tin or ice cream tubs
Instructions
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.
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.