Cookie Butter Ice Cream

Step 1

Place a heaping 1/2 cup (143 grams) of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.

Step 2

In a large bowl, use an electric mixer with the whisk attachment to whisk the cookie butter, milk, and sugar on medium-high speed until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in an airtight container in the refrigerator until well chilled, at least 30 minutes or up to 1 day.

Step 3

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks and continue churning until incorporated.

Step 4

Slightly melt the remaining 1/4 cup (72 grams) cookie butter spread in the microwave. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Sprinkle with additional crushed cookies, if desired. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 3 hours, before serving.

Step 5

Store for up to 2 weeks. If the ice cream has become too hard to scoop, place in the fridge for 30 minutes before scooping and serving.