Cookie Butter Ice Cream

Name: Cookie Butter Ice Cream
Prep time: 20 min
Cook time: 300 min
Total time: 20 min
Yield: 8
Ingredients: Heavy Whipping Cream; 0.75 cup Lotus Biscoff Cookie Butter; Lotus Biscoff Cookies; 1 Condensed Milk

20 mins prepServes 8

I learned about @lotusbiscoffus cookie butter some years ago and I am so glad that it is in my life. I don’t have it often but it is one of the most delicious flavors I have ever experienced. So I decided to go try it out in one of my recipes. Plus I wanted to just keep it simple for this weeks ice cream. This recipe is 4 ingredients! Super easy to assemble and will be frozen by evening if you make it in the morning. This is also a super cute ice cream dinner party for the kids.

8 servings

What you need

1 cup heavy whipping cream

1 can sweetened condensed milk

¾ cup cookie butter

1 biscoff spread

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Instructions

Put heavy whipping cream in a bowl and whip until you have peaks then set aside. Then use another bowl and put the one can of condensed milk and 3/4 cup of cookie butter. Whip until fully combined. Next add the cookie butter/condensed milk mixture to the whip cream and combine. Once combined layer into your ice cream freezing vessel (I’m using a nonstick Dutch oven I been having forever) (cookie, ice cream mix, cookie, ice cream mix, cookies until filled). Optional but drizzle some cookie butter on top. Put in the freezer for at least 5 hours or until hard (I do over night). Once fully frozen, serve & Enjoy!

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Cookie Butter Ice Cream

What you need

Instructions

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