Cookie Butter Ice Cream Recipe: 5 Easy Steps to Creamy Perfection

Q: How long is homemade cookie butter good for?

Homemade cookie butter can last up to 2 weeks in the refrigerator when stored in an airtight container. Always use a clean spoon to help it stay fresh longer.

Q: What makes cookie butter crunchy?

Crunchy cookie butter gets its texture from crushed cookie bits —usually speculoos or Biscoff—mixed in after blending. These add a satisfying bite to an otherwise smooth spread.

Q: What flavor is cookie butter ice cream?

Cookie butter ice cream has a warm, spiced flavor that tastes like caramelized brown sugar, cinnamon, nutmeg, and ginger , thanks to the speculoos cookie base. It's rich, cozy, and perfectly sweet.

Q: How long does cookie butter last after opening?

Once opened, store-bought cookie butter lasts up to 3 months at room temperature or 6 months in the refrigerator , depending on the brand. Always check the label for specific storage instructions.

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Cookie butter ice cream recipe lovers, this one’s for you. If you’ve ever dreamed of transforming that jar of spiced, caramelized cookie spread into a creamy frozen treat, you’re in the right place. This easy recipe takes everything you love about cookie butter—warm cinnamon notes, rich brown sugar flavor, and a hint of crunch—and folds it into a silky-smooth ice cream base.

Whether you’re working with Biscoff, Speculoos, or homemade cookie butter, this ice cream delivers a dessert that’s indulgent, comforting, and surprisingly simple to make. It’s the perfect no-churn or churned treat to satisfy your sweet tooth any time of year.

In this guide, we’ll show you how to make cookie butter ice cream from scratch, share tips for getting that perfect texture, and answer your top questions about storing and enjoying this deliciously spiced dessert.

Here’s everything you need to make the ultimate cookie butter ice cream at home. You can choose between the churn method for a classic texture or the no-churn method for a quick and easy alternative.

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¾ cup cookie butter (Biscoff or Speculoos)
1 tsp vanilla extract
Pinch of salt
Optional: Crushed Biscoff cookies for swirl or topping

2 cups heavy whipping cream (cold)
1 (14 oz) can sweetened condensed milk
¾ cup cookie butter, melted slightly
1 tsp vanilla extract
Optional: Crushed Biscoff cookies or cookie butter swirl

Churn Method (Classic Creamy Texture)

Step 1: Prepare the base
In a medium saucepan over low heat, combine the milk, sugar, and salt. Stir until the sugar dissolves completely. Remove from heat.

Step 2: Add cookie butter
Whisk in the cookie butter until fully melted and incorporated. Stir in the vanilla extract.

Step 3: Chill the mixture
Let the mixture cool slightly, then stir in the heavy cream. Cover and refrigerate for at least 4 hours, or until completely cold (overnight is best).

Step 4: Churn the ice cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

Step 5: Add mix-ins (optional)
During the last 5 minutes of churning, add crushed Biscoff cookies or drizzle in extra cookie butter for swirls.

Step 6: Freeze until firm
Transfer the churned ice cream to a freezer-safe container. Freeze for 4–6 hours, or until set.

No-Churn Method (Quick & Easy)

Step 1: Whip the cream
In a large bowl, use a hand or stand mixer to whip the cold heavy cream to stiff peaks.

Step 2: Mix the base
In another bowl, combine the sweetened condensed milk, vanilla extract, and slightly melted cookie butter. Mix until smooth.

Step 3: Fold and swirl
Gently fold the whipped cream into the cookie butter mixture until well combined. If you like, swirl in extra cookie butter or cookie chunks for texture.

Step 4: Freeze
Transfer the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours, or until fully set.

✅ Use high-fat dairy:
Heavy cream (not half-and-half) and whole milk create the creamiest texture and best mouthfeel. Skimping on fat will lead to icier results.

✅ Don’t skip chilling the base (for churn method):
Cold base = better churn. It helps the mixture freeze faster, resulting in a smoother ice cream.

✅ Melt cookie butter slightly for swirling:
If you want beautiful cookie butter swirls, warm it in the microwave for 10–15 seconds to make it pourable but not hot. Swirl it in gently after churning or before freezing the no-churn version.

✅ Add crushed cookies at the right time:
Fold in crushed Biscoff cookies toward the end of churning (or before freezing the no-churn version) so they retain their crunch and don’t go soggy.

✅ Store with plastic wrap touching the surface:
To prevent ice crystals from forming, press a piece of plastic wrap directly against the surface of the ice cream before sealing the container.

Frequently Asked Questions

How long is homemade cookie butter good for?

Homemade cookie butter can last up to 2 weeks in the refrigerator when stored in an airtight container. Always use a clean spoon to help it stay fresh longer.

What makes cookie butter crunchy?

Crunchy cookie butter gets its texture from crushed cookie bits—usually speculoos or Biscoff—mixed in after blending. These add a satisfying bite to an otherwise smooth spread.

What flavor is cookie butter ice cream?

Cookie butter ice cream has a warm, spiced flavor that tastes like caramelized brown sugar, cinnamon, nutmeg, and ginger, thanks to the speculoos cookie base. It’s rich, cozy, and perfectly sweet.

How long does cookie butter last after opening?

Once opened, store-bought cookie butter lasts up to 3 months at room temperature or 6 months in the refrigerator, depending on the brand. Always check the label for specific storage instructions.

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Homemade Cookie Butter Ice Cream – Smooth, Sweet, and So Easy

Author: promeatrecipes.com
Total Time: PT4H
Yield: 6–8 servings 1x

Print Recipe

Description

Learn how to make the best cookie butter ice cream with this easy recipe! Whether you choose the churned or no-churn method, you’ll enjoy creamy, spiced perfection in every bite

Ingredients

Scale

For Churned Cookie Butter Ice Cream

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¾ cup cookie butter (Biscoff or Speculoos)
1 tsp vanilla extract
Pinch of salt
Optional: Crushed Biscoff cookies for swirl or topping

For No-Churn Cookie Butter Ice Cream

2 cups heavy whipping cream (cold)
1 (14 oz) can sweetened condensed milk
¾ cup cookie butter, melted slightly
1 tsp vanilla extract
Optional: Crushed Biscoff cookies or cookie butter swirl

Instructions