Cookie Butter Ice Cream
This Easy Cookie Butter Ice Cream is a Biscoff lover's dream! A creamy, cinnamon-spiced custard base is loaded with crunchy Biscoff cookie crumbles and swirled with thick, dreamy ribbons of cookie butter. An irresistible homemade frozen treat that's better than anything from the store. For another incredible frozen treat, try our Coffee Ice Cream.
Servings: 12 servings
Calories: 397kcal
Equipment
- Ice Cream Maker Essential for churning.
- Fine-Mesh Sieve For straining custard.
- Pastry Bag or Zip-Top Bag For drizzling cookie butter.
Ingredients
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- 0.5 tsp kosher salt
- 0.5 tsp ground cinnamon
- 1 tbsp vanilla extract
- 0.5 cup cookie butter
- 0.75 cup crumbled Biscoff cookies, divided
Instructions
- In a medium bowl, whisk together ½ cup sugar and egg yolks. Set aside.
- In a saucepan over medium heat, combine milk, cream, remaining ½ cup sugar, salt, and cinnamon. Cook, stirring, until mixture just begins to simmer.
- Reduce heat to low. Slowly whisk 1 cup of hot milk mixture into the egg yolk mixture. Repeat with another cup. Return custard to saucepan.
- Gently heat custard, stirring constantly, until it thickens and coats the back of a spoon (about 10 minutes). Do not boil. Strain into a bowl, stir in vanilla, and chill for at least 4 hours.
- Churn chilled custard in an ice cream maker. When it reaches soft-serve consistency, add ½ cup crushed cookies and churn to mix. Freeze a loaf pan.
- Spread half the ice cream in frozen loaf pan. Pipe half the cookie butter over top. Add remaining ice cream, then pipe remaining cookie butter. Swirl with a knife. Sprinkle with remaining cookies. Freeze until firm.
Notes
Pro Tips: Temper the egg yolks by slowly adding the hot milk mixture while whisking constantly – this prevents scrambling. Never let the custard boil; it's done when it coats the back of a spoon. Chill the custard for at least 4 hours (overnight is better) before churning. For easy drizzling, put the cookie butter in a pastry bag or a zip-top bag with a snipped corner. Let the finished ice cream sit at room temperature for 5-10 minutes before scooping.