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  • Writer's pictureNatalie Wilkinson

Cookie Butter Ice Cream

Cookie butter. COOKIE. BUTTER. Did you even know that was a thing? I haven't known about it for long, but oh wow, it's addicting. If we get a jar of it in the house, it disappears in days, but no one can seem to recall putting it on toast or apples or anything legitimate- always a spoonful here and there until it's gone. This time, I planned ahead, and we're making ice cream.

For the last few weeks, my Instagram feed has been filled with loaf cakes, muffins and other bready desserts. Don't get me wrong, I love me some cake, but our house is ice cream obsessed all year round. Seriously, ask my toddler what he wants for breakfast, lunch or dinner, and he will sassily respond with "ICE CREAMMMM!" Well buddy, ask and you shall receive (after a balanced meal, of course).

Don't be intimidated by making ice cream from scratch. You really just need the right equipment and the patience to wait all day (or overnight) for it. My ice cream maker of choice is the Kitchen Aid attachment bowl. It works wonderfully, and is super user-friendly. Plus, it saves you from having an entirely separate machine. I got mine on sale on Amazon, but shop around, there are sales on these all the time. Or, add this bad boy to your Christmas list...I'm sure your loved ones will be happy to taste test!

Back to the real star: cookie butter. I love the Trader Joe's brand, but went traditional with the Lotus Biscoff brand for this recipe, as I also wanted to use their cookies for added texture and crunch. I love biting into ice cream that has big ol chunks of softened cookies. I've also added an optional caramel that you can swirl in before freezing, or drizzle on top before serving. Or, swirl in some more cookie butter, because honestly, can you ever have enough?!

Time to get your cookie butter on!



For the ice cream base:

-2 cups heavy cream

-1 cup whole milk

-1/3 cup white sugar

-1/8 tsp fine salt

-6 large egg yolks

-3/4 cup cookie butter

-1/2 tsp pure vanilla extract

-1/2 cup crushed Lotus Biscoff cookies

Pumpkin Cream Caramel (optional)

-1/2 cup white sugar

-3 T unsalted butter

-1/4 cup Pumpkin Spice Latte Creamer (or your favorite brand, or regular heavy cream)


Prepare ice cream maker. If using Kitchen Aid bowl, place in freezer the night before.

Mix together the cream, milk, sugar and salt and simmer on low until the sugar is completely dissolved. In a medium sized bowl, whisk together the egg yolks.

Once the sugar is dissolved, slowly whisk about 1/4 of the milk mixture into the bowl with the egg yolks. Whisk constantly, so that the hot milk does not scramble the eggs. Then, whisk the egg and milk mixture back into the pot with the remaining milk, sugar and salt. Cook on low, using a rubber spatula to constantly stir until thickened and able to coat the spatula without running.

Pour the cooked mixture through a mesh strainer, back into the medium sized bowl. At this point you can stir in the 3/4 cup of cookie butter and 1/2 tsp of vanilla.

Let the bowl sit on the counter until it has come to room temperature. Then place in the refrigerator to chill for at least 4 hours or overnight.

When chilled, follow your ice cream makers instructions for churning.

Layer in a 9" loaf pan, alternating between scoops of churned ice cream, cookies and drizzled caramel (if using). You can also swirl in some additional cookie butter if you'd like. Add water, ~1/2 tsp at a time to a large spoonfull of cookie butter until it reaches drizzling consistency.

Directions for optional caramel:

In a small saucepan, melt white sugar on medium-low heat until liquid and amber in color. Use a sturdy rubber spatula and stir constantly, scraping the bottom of the pan. Sugar will initially clump and solidify before it liquefies.

Once liquefied and no clumps of sugar remain, add the butter and stir constantly until the butter is melted. If you have any separation, remove the pan from the heat and whisk until it comes back together.

Now, slowly pour in the pumpkin creamer. It will bubble up, so keep the heat on low and wear gloves if you're worried about splatter. Cook on low for about a minute, and remove from heat.

Let the caramel cool a bit before adding to cold ice cream, or seal in an airtight container and refrigerate if using to drizzle on top before serving. It will thicken as it cools, so you can microwave it for 15 seconds to loosen it before serving.


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1 commentaire

04 nov. 2020

I can attest, this ice cream was really fantastic and unique.

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