Description
Ultra creamy cookie butter no-churn ice cream swirled with extra ribbons of spiced cookie butter. Rich, smooth, and incredibly easy to make with just a handful of ingredients.
Ingredients
Units
Scale
- 2 cups heavy cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 1 cup cookie butter
- 1/4 cup cookie butter for swirling
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Chill your mixing bowl if possible before starting.
- In a large bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.
- In a separate bowl, mix together sweetened condensed milk, 1 cup cookie butter, vanilla extract, and salt until smooth.
- Gently fold the whipped cream into the cookie butter mixture until fully combined and airy.
- Transfer the mixture into a loaf pan or freezer safe container.
- Warm the remaining 1/4 cup cookie butter slightly if needed, then drizzle over the top.
- Use a knife to create swirls throughout the ice cream.
- Cover with plastic wrap pressed directly onto the surface.
- Freeze for at least 6 hours or until firm.
- Let sit at room temperature for 5 minutes before scooping and serving.
Notes
- Whip cream to stiff peaks but avoid overwhipping to prevent grainy texture.
- Fold gently to keep the mixture light and airy.
- Store tightly covered in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 30g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg