Description
Indulge in the rich and creamy homemade Cookie Butter Ice Cream, a delightful frozen treat combining velvety custard, aromatic cinnamon, and luscious cookie butter swirls, finished with crunchy Biscoff cookie crumbles for added texture and flavor.
Ingredients
Custard Base
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
Cookie Butter & Toppings
- 1/2 cup cookie butter
- 3/4 cup crumbled Biscoff cookies, divided
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together 1/2 cup granulated sugar and the six large egg yolks until smooth and pale. Set this mixture aside.
- Heat Milk Mixture: Combine the whole milk, heavy cream, remaining 1/2 cup granulated sugar, kosher salt, and cinnamon in a medium saucepan over medium heat. Stir constantly until sugar dissolves and mixture begins to simmer.
- Temper Egg Yolks: Reduce the heat to low. Slowly whisk about one cup of the hot milk mixture into the egg yolk mixture to temper the eggs. Repeat by adding a second cup of hot milk, whisking vigorously to combine.
- Cook Custard: Return the tempered custard back to the saucepan. Gently heat over low, stirring constantly, until the custard thickens and coats the back of a spoon, which should take about 10 minutes. Take care not to let the mixture boil to prevent curdling.
- Strain and Cool: Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely. Meanwhile, place a loaf pan in the freezer to chill.
- Churn Ice Cream: When ready, churn the chilled custard in your ice cream machine following the manufacturer’s directions until it reaches a soft-serve consistency.
- Add Cookie Crumbles: As the ice cream thickens, add 1/2 cup of the crushed Biscoff cookies and continue churning until they are evenly incorporated.
- Layer and Marble: Spread half of the churned ice cream evenly into the chilled loaf pan. Using a pastry bag fitted with a 1/4-inch round tip, pipe half of the cookie butter over the ice cream layer. Top with the remaining ice cream, then pipe on the remaining cookie butter. Use a knife or chopstick to gently marble the swirl throughout the ice cream, and smooth the surface.
- Top and Freeze: Sprinkle the remaining 1/4 cup of crumbled Biscoff cookies over the top. Cover the loaf pan and freeze until the ice cream is firm, approximately 4–6 hours or overnight, before serving.
Notes
- Tempering the eggs is essential to prevent scrambling when combining with the hot milk mixture.
- Ensure the custard base does not boil to avoid curdling; low heat and constant stirring are key.
- Freezing the loaf pan prior to layering helps the ice cream set quickly and retain texture.
- You can use any favorite cookie butter brand, though Biscoff gives a distinctive caramelized flavor.
- For a smoother swirl effect, piping the cookie butter is preferred over spooning it in.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
