No Churn Cookie Butter Ice Cream
I couldn’t very well let National Ice Cream Month go by without a nod to everyone’s favorite summer treat, right?
It’d just be un-American.
So a girl’s gotta do what a girl’s gotta do.
Six magical words: No Churn Cookie Butter Ice Cream.
No special equipment needed, just the world’s biggest spoon.
Probably one of the best worst discoveries I’ve ever made: You can melt cookie butter in the microwave and your favorite cookie butter transforms into liquid gold.
Liquid. Gold.
Real talk: I contemplated melting more cookie butter and drizzling it on top of the cookie butter ice cream.
Too much? Or not enough?
Oh yeah, that’s the stuff.
No churn ice cream is a wonderful, magical invention. Seriously, this blows the third grade salt ice cube ice cream science experiment out of the water.
Let’s break this recipe down, shall we?
Sweetened condensed milk + vanilla extract whisked together.
Fold in whipped heavy cream and stir to combine.
In a microwave or in a skillet, melt about 1/2 cup of Speculoos Cookie Butter.
Line a loaf pan with parchment paper and pour in the milk/cream/vanilla mixture. Pour in heaven…I mean, melted cookie butter. Using a bamboo skewer, create a swirl pattern.
Cookie Butter + Cream…Swwwiiirrrrlll-iirrrllll-iiiiirrrllll.
Sorry, I had to.
Cover with tinfoil and freeze for 6 hours or overnight.
SHEER BLISS.
Ingredients
1 tsp vanilla extract
1 14 oz sweetened condensed milk
2 cups heavy cream
1/2 cup Speculoos Cookie Butter
Directions
In a bowl, whisk together the sweetened condensed milk + vanilla extract.
Using an electric mixer, whip 2 cups of heavy cream for several minutes until stiff peaks form.
Fold whipped heavy cream into the milk/vanilla mixture and stir to combine.
In a microwave or in a skillet, melt about 1/2 cup of Speculoos Cookie Butter.
Line a loaf pan with parchment paper and pour in the milk/cream/vanilla mixture.
Add the melted cookie butter and using a bamboo skewer, create a swirl pattern.
Written by Lauren Anne from DC Girl In Pearls
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