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.

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

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

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.

Notes

For a richer flavor: You can add a pinch of cinnamon or nutmeg to enhance the spice profile of the cookie butter ice cream.
If using store-bought cookie butter: Some brands may vary in sweetness. If it’s sweeter than you’d like, reduce the amount of sugar in the base.
For extra texture: Fold in some crushed Biscoff cookies or other speculoos cookies just before freezing to add crunch.
Make ahead tip: The churned ice cream can be made a day ahead of time. Just be sure to store it in an airtight container to prevent ice crystals from forming.

Freezer tips: If storing for an extended period, cover the surface of the ice cream with plastic wrap before sealing the container to keep it from becoming icy.

Prep Time: PT15M
Category: Dessert
Cuisine: American

Nutrition

Calories: 300–350 kcal
Sugar: 28g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: Cookie Butter Ice Cream Recipe;Cookie Butter Ice Cream;Homemade ice cream