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Cookie Butter Ice Cream (No Churn) Recipe

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This recipe for Cookie Butter Ice Cream (No Churn) is from From Our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups heavy cream
1 (14 oz) can sweetened condensed milk
~1/2 cup Cookie Butter (or other Speculoos of choice)
~2/3 cup finely ground Speculoos cookies (approximately 10 cookies)
1 tsp vanilla extract
Directions:
Directions:
In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form. While whipping cream, in a separate large bowl, stir together remaining ingredients. Once cream is ready, fold it into Cookie Butter mixture.
Pour ice cream into a regular-sized loaf pan and wrap well with plastic wrap or tin foil.
Freeze for 6 hours or overnight.
Number Of Servings:
Number Of Servings:
~1½ quarts

 

 

 

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