Cookie Butter Ice Cream
Rich and indulgent, this cookie butter ice cream is infused with coffee, layered in cookie chunks, and topped with cookie butter spread. This summertime dessert will be on rotation in our home.
Servings: 12
Calories: 366.97kcal
Equipment
Ingredients
- ½ cup biscoff butter
- 2 tablespoons instant coffee granules (or 1 teaspoon espresso)
- 4 .oz hot water
- 1¾ condensed milk ( from a 14 .oz tin) 397g
- 2 cups heavy cream, chilled
- 12 biscoff biscuits, broken
- pinch of salt
Instructions
- Combine coffee in hot water. Set aside to cool completely
- Place the Biscoff butter in a microwave-safe bowl, and heat at 30-second intervals until it’s easily stirred. (This should take about 45 seconds, depending on your microwave). Set aside.
- Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer. Whip the cream on medium-high for about 3 minutes or until medium peaks form.
- Meanwhile, combine the biscoff butter with condensed milk in another bowl until combined. Slowly stir in the coffee, and continue to mix until it’s fully incorporated.
- Gently Fold in the biscoff butter mixture into the whipped cream mixture ⅓ cup at a time making sure not to mix but fold. Repeat the step until there is no mix left.
- Transfer the cream mixture into a square loaf pan or any freezer-safe container one cup at a time. Add the biscoff crumbles interchangeably as you add the cream mixture.
- Using the tip of a knife or skewer, make a swirl into the base of ice cream until you reach your desired look. (Optional)
- Cover and freeze for 4 hours or overnight.
- If stored with plastic wrap. Be sure to press down the cling film to touch the top of the ice cream, this will help prevent freezer burn and crystals.
- Remove the ice cream from the freezer at least 3-5 minutes before serving for an easy scoop.
- Scoop ice cream into individual serving cups. Top with Biscoff butter and biscoff crumbles. Serve immediately. Freeze any leftovers.
Video
Notes
Top Tips
- Add the biscoff bits in layers instead of mixing them with the cream. This way they won’t get soggy before freezing.
- Gently Fold in the biscoff butter mixture into the whipped cream mixture ⅓ cup at a time making sure NOT to mix but FOLD. This will prevent the cream from deflating and losing all the whisked air that you beat into it.
- Remove the ice cream from the freezer at least 3-5 minutes before serving for an easy scoop.
- If you’ll be covering the ice cream container with plastic wrap. Be sure to press down the cling film to touch the top of the ice cream, this will help prevent freezer burn and crystals.
Nutrition
Serving: 1 | Calories: 366.97kcal | Carbohydrates: 36.01g | Protein: 5.07g | Fat: 23.49g | Saturated Fat: 12.88g | Cholesterol: 56.09mg | Sodium: 123.12mg | Potassium: 200.88mg | Sugar: 27.2g | Vitamin A: 201.49IU | Vitamin C: 1.1mg | Calcium: 124.36mg | Iron: 0.15mg
