Cookie Butter Ice Cream (No Ice Cream Maker Needed!)

Last updated on July 21st, 2024 at 02:22 pm

Imagine whipping up a homemade sweet treat that brings a smile to everyone’s face – that’s exactly what this no-churn cookie butter ice cream is all about. The unique flavor profile of cookie butter, with its rich, spiced, and slightly caramelized taste, makes this ice cream a standout. It’s a creamy dessert that introduces a twist to the traditional ice cream flavor spectrum, marrying the coziness of cookies with the cool refreshment of ice cream. And the best part? You can make this delicious treat right in your own kitchen, no ice cream maker required! This easy ice cream recipe is all about embracing the joy of homemade sweets without the need for specialized equipment. Just a few simple steps and you have a batch of creamy, dreamy cookie butter ice cream ready to enjoy.

But it doesn’t stop there. This ice cream isn’t just a fabulous summer treat; it’s a versatile dessert option all year round. Whether you’re looking for a quick dessert to cool down with or a unique base for more elaborate dessert recipes like cookie butter ice cream pie. Imagine scooping it onto chilled pies, using it to fill homemade ice cream sandwiches, or simply garnishing it with your favorite toppings for an easy dessert that impresses. The possibilities with this cookie butter dessert are as endless as they are delicious.

Ingredients

This easy ice cream recipe requires no ice cream maker, making it perfect for a quick dessert or a fun activity with the kids. Let’s dive into the ingredients you’ll need to whip up this delightful cookie butter ice cream.

– 2 cups heavy whipping cream, chilled

– 1 can (14 oz) sweetened condensed milk

– 1 cup cookie butter (smooth or crunchy)

– 1 tsp vanilla

– 1/2 cup crushed speculoos cookies or other cookie of your choice (optional for added texture and flavor)

– ¾ cup extra cookie butter (optional, for an added cookie butter swirl)

Video on How to Make Cookie Butter Ice Cream

How to Make Cookie Butter Ice Cream

Whip the Heavy Cream:

1. In a large mixing bowl, whip the chilled heavy whipping cream using an electric mixer or a whisk until stiff peaks form. This will take about 3-5 minutes.
2. Be careful not to over-whip; you want the cream to be thick and fluffy, not grainy.

Combine Sweetened Condensed Milk and Cookie Butter:

1. In another bowl, combine the sweetened condensed milk, cookie butter and vanilla. Mix until smooth and well combined. To make this part a little easier, you can soften your cookie butter in the microwave for about 10 seconds, but I don’t think it’s strictly necessary.
2. If you’re using crunchy cookie butter and want some texture in your ice cream, you can leave some larger bits of cookie butter.

Fold Together:

1. Gently fold the whipped cream into the sweetened condensed milk and cookie butter mixture until well combined.
2. If you’re adding crushed speculoos cookies or other cookies, fold them into the mixture at this point. If you want an extra cookie butter swirl, gently heat your extra cookie butter in the microwave (Maybe 20 seconds), then drizzle it into your ice cream mixture and gently swirl with a butter knife.

Freeze:

1. Transfer the mixture into a freezer-safe container or a loaf pan.
2. Smooth the top with a spatula or the back of a spoon.
3. Cover the container with plastic wrap or a lid.
4. Place the ice cream in the freezer and let it set for at least 6 hours, or preferably overnight.
5. The longer you let it freeze, the firmer it will become.

Serve and Enjoy:

1. When you’re ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly.
2. Scoop into bowls or cones and enjoy your homemade Cookie Butter Flavored Ice Cream!

For those of you who love a bit of texture or maybe an extra pop of flavor in your summer treats and sweet snacks, feel free to go wild with optional mix-ins or toppings. Chopped cookies, a sprinkle of cinnamon, or even swirls of chocolate can transform your homemade ice cream into a personalized treat, refreshing among dessert recipes.

Pro Tips

Making your own no-churn ice cream, especially with the unique and utterly irresistible flavor of cookie butter, not only brings joy to the process but guarantees a creamy dessert that’s both a personal achievement and a crowd-pleaser. Here are a few tips to make sure everything goes smoothly.

• Ensure Everything is Cold: Start with your ingredients and utensils being as cold as possible. If you can, pop your mixing bowl and beaters in the freezer for about 30 minutes before you begin to whip your heavy cream. If you forget (like I always do!), at least make sure your whipping cream is cold and fresh out of the fridge.
• Sweetness Balance: Cookie butter is inherently sweet, so taste as you go. You can adjust the sweetness of your homemade ice cream by adding a bit more heavy cream or a pinch of salt if it feels too sweet.
• Storage Solutions: Store your homemade sweets in an airtight container with a secure lid. Press a piece of wax paper against the surface of the ice cream before sealing the lid to prevent ice crystals from forming.
• Serving Suggestions: For the best texture, let your ice cream sit at room temperature for a few minutes before scooping. Serve it with a sprinkle of crushed cookies on top for that extra cookie butter delight.
• Variation Ventures: Don’t be afraid to experiment with your ice cream making. Mixing in chunks of your favorite chocolate or swirls of caramel can elevate your no-churn ice cream to a new level of decadence. It’s all about making it your own!

Following these tips, you’ll find making ice cream without a maker not just fun but rewarding, turning every bite into a celebration of flavor—a true testament to the simple joys of making dessert recipes right in your own kitchen.

FAQs

Let’s whip through some FAQs that might be swirling in your head about making this scrumptious homemade sweet treat.

• Can I really make homemade ice cream without a maker? Absolutely! The beauty of no-churn ice cream recipes is their simplicity. You won’t need any fancy equipment, just a freezer, a mixing bowl, and a little elbow grease. The reason this recipe works without an ice cream maker is the high sugar content (sorry other moms!). I would recommend following the recipe as written to get the best results, even though the mother in me really wishes there was a way to cut down on that sugar.
• How long will this last? I would say this will last quite a while in your freezer if you store it in an air tight freezer container! Really, the better you store it, the longer it will last. If you store it in a good container with a lid, it should last you probably months. My biggest concern would be how many times you defrost the ice cream and for how long it sits out while you are eating it. The more times you take it out of the freezer and let it defrost a bit, the texture of the ice cream is going to get more dense, and then it will be kind of hard and icy the next time you take it out. So, I would say make storing it well a priority and try to avoid letting it defrost too, too many times and for too long.
• Where can I buy cookie butter, or how do I make it? Cookie butter is available in many supermarkets, typically near the peanut butter and jelly. The main brand I see in grocery stores in the Lotus biscoff butter. I like to buy mine at Trader Joe’s, where it’s still usually with the peanut butter and jellies.
• Any suggestions for customizing my no-churn cookie butter ice cream? The sky’s the limit! Consider mixing in chunks of your favorite cookies or swirls of caramel for an extra flavor punch. No-churn ice cream is fantastically versatile, so feel free to get creative with mix-ins and toppings to craft your perfect summer treat or unique ice cream flavor.

I hope you enjoy crafting your creamy, dreamy cookie butter delight!

If you liked this cookie butter ice cream, check out:

Salted Caramel Cookie Butter Truffles

Easy Cookie Butter Truffles

Cookie Butter Biscotti

Cookie Butter Ice Cream

Robyn

This super easy, homemade cookie butter ice cream can be made with an ice cream maker! All you really need are 4 ingredients and a little bit of time, and you can have some homemade cookie butter ice cream.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Freeze Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 2 cups heavy whipping cream
• 1 cup cookie butter smooth or chunky
• 14 oz sweetened condensed milk
• 1 tsp vanilla

Instructions

 

• In a large mixing bowl, whip your heavy whipping cream until stiff peaks form (3-5 minutes usually)
• In a separate bowl, mix together the cookie butter, condensed milk and vanilla until it is a smooth, consistent mixture. You can warm up your cookie butter for 10-20 seconds in the microwave to help with this, but you don't have to.
• Carefully fold the cookie butter mixture into your whipped cream until everything is combined well and smooth.
• For extra add-ins, you can fold in some Speculoos cookie crumbs or some more cookie butter (soften the cookie butter in the microwave for a few seconds first)
• Place your cookie butter ice cream mixture in a freezer container with a lid, or cover a loaf pan with some plastic wrap. Let sit in the fridge for around 6 hours to ensure it's frozen completely.
• Let your cookie butter ice cream sit at room temperature for a couple minutes before scooping and serving.

Keyword cookie butter, ice cream