Cookie Butter was introduced to me by my friend Stephy from Clean Eating Med Student. I remember the day she shared it with me, we were at her house filming for Happy Healthy Me and she handed me an apple with Cookie Butter and said “You are going to LOVE this!” and I did! The taste reminds me of gingerbread cookies, but 10 times better, in fact, I think on my list of favorite spreads it has surpassed Nutella. Many people have asked me where to get this and the only place I have seen it is at Trader Joe’s.
I decided to try making it like ice cream and it was super sweet but delicious! The texture came out just like ice cream with a hint of cookie butter!
Tips on How to Make the Cookie Butter Ice Cream:
- Freeze the Cookie Butter Ice Cream after you have done the mixing process. It should take about 30 minutes to an hour to set.
How to Make Filipino Cookie Butter Ice Cream:
Listed below are all the ingredients you will need:
- chocolate bar
- condensed milk
- cookie butter
- heavy whipping cream
Melt butter and add condensed milk, cookie butter, and mix:
This is how the mixed cookie butter and melted butter:
In another bowl beat heavy whipping cream till fluffy:
Fold in heavy whipping cream into the cookie butter mix:
Add in chocolate chunks into the mixture and fold them in gently:
Place in the desired pan and freeze at least 6 hours or best overnight:
You won’t believe how delicious this tastes!
Frequently Asked Questions for Cookie Butter Ice Cream:
Q: How long does homemade ice cream last in the freezer?
A: You can keep your homemade ice cream inside the freezer for a few weeks to a month. Just make sure it is freezing well.
Q: How long does it take to harden the ice cream?
A: After blending, put your ice cream in the freezer and wait for an hour or two.
Q: Can I add in nuts and dried fruits to this ice cream recipe?
A: Yes, for sure! It would taste great and add an interesting texture.
More delicious recipes to try:
- Cookie Butter Cookies
- No-Bake Oreo Pie
- Oreo Waffles
- Vegan Chocolate Ice Cream
- Lemon Ice Cream
- Matcha Milkshake – 4 Ingredients Only
- Mocha Ice Cream| 5 Ingredients ONLY
- Papaya Banana Smoothies
- 2 Ingredient Bread
- Mini Salted Caramel Cheesecake
Cookie Butter Ice Cream
- 1 chocolate bar
- 1 can condensed milk
- ½ cup cookiebutter
- 2 cups heavy whipping cream
- 2 tablespoon butter
- Melt butter and add condensed milk, cookie butter and mix.
- In another bowl beat heavy whipping cream till fluffy, then fold in heavy whipping cream into cookie butter mix.
- Place in desired pan and freeze at least 6 hours or best overnight.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!