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Easy No Churn Cookie Butter Ice Cream

Cookie Butter Ice Cream

5 from 7 votes
Prep Time 8 hrs 5 mins
Total Time 8 hrs 5 mins
Course Desserts
Cuisine American
Servings 8 Servings
Calories 476 kcal



  • 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


  • 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.


Nutrition facts not guaranteed.


Calories: 476kcalCarbohydrates: 54.4gProtein: 6.5gFat: 25.8gSaturated Fat: 12.8gCholesterol: 58mgSodium: 199mgFiber: 0.4gSugar: 41.4g
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