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No-Churn Belgium Cookie Butter Ice Cream l SimplyScratch.com #hoemmade #fromscratch #nochurn #icecream #dessert #speculoos #cookiebutter

No-Churn Belgium Cookie Butter Ice Cream

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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.
Course Homemade Ingredients & Condiments
Cuisine American, Dutch
Keyword cookie, dessert, homemade, ice cream, no churn
Prep Time 5 mins
Additional Time 4 hrs
Total Time 4 hrs 5 mins
Servings 16 servings
Calories 225
Author Laurie McNamara


  • 2 cups heavy whipping cream
  • 1 (14 ounce) can 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.


* I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream.


Serving: 1/2 cup | Calories: 225kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 76mg | Sugar: 7g