Cookie Butter Ice Cream

Name: Cookie Butter Ice Cream
Ingredients: 1 cup Biscoff or Speculoos cookie butter; ⅓ cup sugar; 2 cups heavy cream; 1 cup whole milk; 1 teaspoon vanilla bean paste or vanilla extract; ½ teaspoon salt

2 steps

Best ice cream I've ever made. Serve on a cone with biscoff cookies sprinkled on top!

Updated at: Mon, 29 Jan 2024 02:10:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3441.7 kcal (172%)

Total Fat270.8 g (387%)

Carbs230.4 g (89%)

Sugars182.5 g (203%)

Protein28.5 g (57%)

Sodium1903.4 mg (95%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupbiscoff cookie butter

or speculoos

⅓ cupsugar

2 cupsheavy cream

1 cupwhole milk

1 teaspoonvanilla bean paste

or vanilla extract

½ teaspoonsalt

Instructions

Step 1

Beat the sugar and the biscoff on medium speed with a stand mixer. Add the vanilla and a tiny pinch of salt. Once combined, add the milk and cream to the biscoff mixture, but do this SLOWLY or you will end up with a sloppy spilled mess.

Step 2

Once all combined and totally smooth you can chill for about three hours in the fridge and then pour into your ice cream maker and churn according the machine's directions. Freeze in a container until ready to eat.