No-Churn Belgium Cookie Butter Ice Cream
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.
Ingredients
- 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
Instructions
- 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.
Notes
* I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream.
Nutrition
Serving: 1/2 cup | Calories: 225kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 76mg | Sugar: 7g