No-Churn Cookie Butter Ice Cream

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.

No-Churn Cookie Butter Ice Cream

Yield: ~1 1/2 quarts

Ingredients:

- 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

Instructions:

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