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Easy No Churn Cookie Butter Ice Cream
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Cookie Butter Ice Cream

Course Desserts
Cuisine American
Prep Time 8 hours 5 minutes
Total Time 8 hours 5 minutes
Servings 8 Servings
Calories 476kcal

Ingredients

Ingredients:

  • 1 14 ounce can sweetened condensed milk
  • 2/3 cup cookie butter divided
  • 1 tablespoon vanilla extract
  • 1/2 cup biscoff or gingersnap cookie crumbs
  • 2 cups heavy whipping cream

Instructions

  • Whisk together sweetened condensed milk, 1/3 cup cookie butter and vanilla extract until smooth.
  • In a chilled bowl, whip heavy cream until stiff peaks form. About 3 minutes.
  • Gently fold whipped cream into sweetened condensed milk mixture. Gently fold in cookie crumbs.
  • Pour ice cream mixture into a 9 x 5in loaf pan. Drop dollops of cookie butter on top and use a knife to gently swirl the ice cream.
  • Freeze until firm, overnight is best. Top with more cookie crumbs if desired. Serve.

Notes

Nutrition facts not guaranteed.

Nutrition

Calories: 476kcal | Carbohydrates: 54.4g | Protein: 6.5g | Fat: 25.8g | Saturated Fat: 12.8g | Cholesterol: 58mg | Sodium: 199mg | Fiber: 0.4g | Sugar: 41.4g