Description
Indulge in this creamy and nostalgic Cookie Butter Ice Cream, the perfect dessert for warm afternoons.
Ingredients
Scale
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
- 1/2 cup cookie butter
- 3/4 cup crumbled Biscoff cookies, divided
Instructions
- Whisk together 1/2 cup sugar and egg yolks in a medium bowl. Set aside.
- Combine milk, cream, the remaining 1/2 cup sugar, salt, and cinnamon in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture just begins to simmer.
- Reduce the heat to low and gradually whisk about 1 cup of the hot milk mixture into the egg yolk mixture. Repeat with another cup of hot milk.
- Return the custard mixture to the saucepan, gently heating while stirring constantly for about 10 minutes until thickened.
- Strain the mixture through a fine mesh sieve, stir in the vanilla extract, and let it cool. Cover and refrigerate for at least 4 hours.
- Transfer the custard to your ice cream machine and follow the manufacturer’s instructions to churn.
- Pipe cookie butter into a pastry bag fitted with a 1/4-inch round piping tip.
- Fold in 1/2 cup crumbled Biscoff cookies into the ice cream once it reaches a soft-serve consistency.
- Spread half the ice cream in a frozen loaf pan, pipe half the cookie butter on top, and layer with the remaining ice cream. Top with the rest of the cookie butter and lightly marble it.
- Sprinkle the last 1/4 cup of crumbled cookies over the top. Cover and freeze until firm.
Notes
Perfect for meal planning! Make the custard a day before and churn just before serving. Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 21g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 300mg