No-Churn Cookie Butter Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
You don’t need an ice cream maker to churn a batch of this delicious ice cream! Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 200g (~1/2 cup) Cookie Butter (or other speculoos of choice)
  • 84g (~2/3 cup) finely ground speculoos cookies (approximately 10 cookies)
  • 5 milliliters (1 teaspoon) vanilla extract
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together remaining ingredients
  3. Once cream is ready, fold it into Cookie Butter mixture
  4. Pour ice cream into a regular-sized loaf pan and wrap well with seran wrap or tin foil
  5. Freeze for 6 hours or overnight
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at