Cookie Butter Ice Cream 

Indulge in the rich, spiced sweetness of this homemade Cookie Butter Ice Cream, a delightful treat that brings the beloved flavors of speculoos cookies into a creamy, frozen dessert. This recipe combines a cinnamon-infused custard base with crunchy Biscoff cookie pieces and generous swirls of smooth cookie butter, creating a harmonious blend of textures and flavors. Perfect for warm evenings or special occasions, this ice cream is sure to satisfy your sweet tooth and impress your guests.

Ingredients

For the Ice Cream Base:

• 1 cup whole milk
  
  

• ¾ cup granulated sugar
  
  

• ½ cup cookie butter (such as Biscoff)
  
  

• 2 cups heavy cream
  
  

• Pinch of salt
  
  

• 6 large egg yolks
  
  

• 2 teaspoons vanilla extract
  
  

• ½ cup coarsely chopped speculoos cookies (about 12 cookies)

For the Cookie Butter Swirl:

• ½ cup cookie butter, melted and cooled slightly
  
  

Directions

1. Prepare the Custard Base: In a medium saucepan over medium-low heat, combine the whole milk, granulated sugar, cookie butter, 1 cup of heavy cream, and a pinch of salt. Stir occasionally until the sugar dissolves and the mixture is warm, but not boiling.
   
   

2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add about half of the warm milk mixture to the yolks, whisking constantly to prevent curdling. Once combined, pour the yolk mixture back into the saucepan with the remaining milk mixture.
   
   

3. Cook the Custard: Cook the mixture over medium heat, stirring constantly with a rubber spatula, until it thickens and coats the back of the spatula, or reaches 170–175°F (77–80°C) on an instant-read thermometer. Do not allow it to boil.
   
   

4. Cool the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Stir in the remaining 1 cup of heavy cream and the vanilla extract. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
   
   

5. Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, add the coarsely chopped speculoos cookies.
   
   

6. Add the Cookie Butter Swirl: Transfer half of the churned ice cream to a freezer-safe container. Drizzle half of the melted cookie butter over the ice cream and use a knife to gently swirl it in. Repeat with the remaining ice cream and cookie butter.
   
   

7. Freeze: Cover the container with plastic wrap or a lid and freeze the ice cream for at least 4 hours, or until firm.
   
   

8. Serve: Scoop the ice cream into bowls or cones and enjoy the delightful blend of creamy, spiced, and crunchy textures.
   
   

Nutritional Information (per serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 4g
  
  

• Fat: 25g
  
  

• Carbohydrates: 30g
  
  

• Fiber: 1g
  
  

• Sugar: 20g
  
  

• Sodium: 50mg