This recipe was one that I’ve wanted to do for a long time. I bought an extra jar of cookie butter at Trader Joe’s on my last trip to the U.S. just for this purpose. I love my cookie butter and I wasn’t going to sacrifice a quarter cup that could go directly into my mouth for this ice cream experiment. When I finally got around to making it I knew that I was onto something great. I tend to “wing it” with most of my ice cream recipes and so for this one I decided to work off of what I had created for the Nutella ice cream because it worked super well with a similar product. What I didn’t take into account was that the ground up pieces of cookie that make up the cookie butter would absorb the liquid from the base and create a SUPER thick pudding-like custard. I was a bit alarmed but I churned it anyway and the result was this amazingly interesting and CRAZY smooth ice cream. It’s like eating frozen (less rich) cookie butter straight up. If you’re a fan, you won’t want to pass this recipe by.
I know that you can get cookie butter places other than Trader Joe’s now. President’s Choice has it’s own brand so all of us Canadians can partake in this fantastic dessert without a trip south of the border. Ice cream is definitely my new favourite way to eat cookie butter, narrowly edging out cookie butter dipped pretzels. What’s your favourite way to eat cookie butter?
Miss Rey, get outa there! Not for puppies!
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup white sugar
- 2 large egg yolks
- ¼ cup Cookie Butter
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat, stir in the Cookie Butter until smooth and no lumps remain and allow to cool slightly.
- 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 8) Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
- *The base will be extremely thick and pudding like! Don’t be alarmed! Churn it and you will get an incredibly smooth amazing ice cream.