Melt the butter in a medium saucepan over low heat.

Stir in the condensed milk and cookie butter until fully combined. Set aside to cool.

In a separate bowl, beat the heavy whipping cream with an electric mixer until it forms stiff peaks (the cream should be fluffy and hold its shape).

Gently fold the whipped cream into the cooled cookie butter mixture.

Chop the chocolate bar into small pieces and fold it into the mixture as well.

Pour the mixture into a pan or container.

Cover the pan with plastic wrap, ensuring it touches the surface of the mixture to prevent ice crystals from forming.

Freeze for at least 6 hours, or preferably overnight.

Scoop the ice cream and serve with your favorite toppings. Enjoy!