This cookie butter ice cream is a must for anyone who can’t keep a spoon out of a jar of Biscoff, speculoos spread or cookie butter!
Behold, the first homemade ice cream that I’ve churned in TWO YEARS. Say what?!
I’m truly not sure how I went so long without stocking my freezer with homemade ice cream, but I’m chalking it up to last summer being the time that I was sort of adjusting to our new normal with an infant and was just in survival mode. Needless to say, this ice cream was way, way overdue! Thanks to all of you who gave me some suggestions for flavors you’d like to see this summer – cookie butter ice cream was far and away the most requested, so I hope you enjoy!
So, what is cookie butter? Quite simply, it’s a paste made from speculoos cookies (European spiced shortbread cookies) – they are churned until they reach the consistency of peanut butter. Biscofff is a popular brand of cookie butter, and from what I hear, Trader Joe’s house cookie butter is pretty amazing, too.
I made this ice cream based on the same recipe I used for my peanut butter lover’s ice cream a few years ago – some cookie butter mixed into the custard base and then more melted cookie butter used for a swirl throughout the ice cream. In addition, I also threw in some roughly chopped speculoos cookies towards the end of churning for a little crunch and even more of that characteristic flavor.
This ice cream turned out to be a HUGE success. I am so pleased with the flavor – the sweetness of the ice cream is perfectly balanced with the slight spice of the speculoos cookies and spread.
Put it in a cone, in a bowl, or stand at the kitchen counter and eat it with a spoon. You’ll be so happy that you made this!
Warm the milk, sugar, cookie butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the cookie butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
Freeze the mixture in your ice cream maker according to the manufacturer's instructions, adding the chopped speculoos cookies during the last minute of churning. As you remove the ice cream to a freezer-safe container, drop dollops of the melted cookie butter over each layer of ice cream. Once all of the ice cream and cookie butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.