Remember our conversations about Trader Joes, the cool kids who shop there, and how I joined the club? I just took it to the next level.
I put those cookie butter cups in ICE CREAM.
Not only that, it’s no churn ice cream, which is basically the easiest way to make really good homemade ice cream. Last year, recipes for no churn ice cream started blowing up my blog feed, I totally turned up my nose. There was no way whipping up some cream and mixing it with sweetened condensed milk could be as good as the much more time intense custard and cream concoctions I was perfecting in my traditional ice cream maker.
Well, I was wrong. So wrong. It’s creamy, and soft, and EASY. So easy it’s almost embarrassing, but I’m sure you’ll quit blushing soon enough. I hope so, because I’m going to be making lots more this summer.
The perfect summer food just became perfecter.
Cookie Butter No-Churn Ice Cream
- 2 cups heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1 tsp. vanilla bean paste
- 1 batch of cookie butter cups, chopped
- 1/4 cup Speculoos cookie butter
- 2 tsp. powdered sugar
- 1/2 tsp. vanilla extract
- 1 tsp. canola or vegetable oil
- 1/4 cup mini semi-sweet chocolate chips
Chop the cookie butter cups and set aside. Beat together the cookie butter, powdered sugar, vanilla, and canola oil until well combined and smooth.
Beat the heavy whipping cream until stiff peaks form, then stir in the sweetened condensed milk and vanilla bean paste. Pour mixture into an 8×10 dish. Dollop tablespoons of cookie butter mixture onto the top and swirl in with a table knife. Sprinkle the cookie butter cups and mini chocolate chips over the ice cream and gently stir in.
Cover with plastic wrap and place in the freezer for at least 6 hours. Serve with more cookie butter cups on top.