A simple No-Churn Belgium Cookie Butter Ice Cream combines a few simple ingredients and transforms them into ridiculously creamy ice cream! In this cookie butter version, homemade speculoos cookies and cookie butter are mixed into sweetened condensed milk and whipped heavy cream. Prepare to fall in love.
After making cookies to make cookie butter, I did not want to go through the whole rigamarole of making 100% from scratch ice cream. I’ve done it a time or two hundred and thought, not today.
So I did some research on no-churn ice cream and decided this was the way to go.
What is No Churn Ice Cream?
No-churn ice cream is a total game changer. Don’t have an ice cream maker? No problem! You can make homemade ice cream in minutes and you only really need two key ingredients; whipped cream and sweetened condensed milk -besides whatever flavor you’re planning to make.
To Make This No-Churn Belgium Cookie Butter Ice Cream You Will Need:
In a large (chilled) bowl, pour in the 2 cups heavy whipping cream and mix on high until stiff peaks form. Set off to the side, but only for a minute.
In a second bowl, measure and add the 1 (14 ounce) can sweetened condensed milk, 1/2 cup cookie butter, a splash of vanilla and 1 cup crushed and crumbled Speculoos Cookies.
Mix well to combine.
Next add the whipped cream into the bowl with the cookie butter base and using a spatula, fold until combined. Do not stir vigorously and deflated the whipped cream.
Transfer this mixture to a loaf pan or freezer-friendly container.
Spread the cookie butter ice cream base into the pan and give it a few gentle taps on the counter. Top with remaining cookie crumbs and pop into the freezer for 4 hours or overnight.
Once frozen, remove the ice cream 15 to 20 minutes prior to serving.
This will allow the ice cream to soften a bit, so it can be scooped easily.
The overall consensus of this ice cream vs. store-bought was unanimous! Everyone in my family voted for the homemade over store-bought. And trust me, they would be honest and not biased just because I made it. Pat loved how creamy it was and Malloree liked the extra cookie pieces.
Of course, I agree with them both but I REALLY loved how easy it was to make and that it tasted like a ice cream version of the cookie.
And you can be extra with a drizzle of warm cookie butter over top. I’m just saying, this whole I-can-make-ice-cream-in-5-minutes thing could be dangerous.
The ice cream however, is phenomenal.
No-Churn Belgium Cookie Butter Ice Cream
- 2 cups heavy whipping cream
- 14 ounce sweetened condensed milk
- 1/2 cup cookie butter
- 1 splash pure vanilla extract
- 1 cup crushed Speculoos Cookies, plus more for topping
- In a chilled mixing bowl*, whip the heavy cream until stiff peaks form.
- In a separate large mixing bowl, combine the sweetened condensed milk, cookie butter, a splash of vanilla and crushed cookies. Mixing until combined.
- Transfer the whipped cream to the bowl with the cookie butter base and use a rubbar spatula to gently fold the two together, until thoroughly combined and no streak remain.
- Spoon this mixture into a glass or metal loaf pan. Spread evenly, top with extra cookie crumbs and freeze for 4 hours or overnight.
- Remove the ice cream 15 to 20 minutes prior to serving, so it can soften enought to scoop easily.
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