Monday, September 8, 2014

Cookie Butter Ice Cream

cookie butter, ice cream
The first time I heard of cookie butter, I thought it was a joke. Who on earth would eat it, when there were peanut butter and Nutella to be had? Cookie mush from a jar? Not bloody likely. 

I was clearly laboring under the ignorance of the uninitiated. Fortunately/unfortunately, that would change. Shopping with my daughter in Trader Joe's one day, she announced that she was going to pick up a jar of cookie butter. I would see, she said. I just had to try it.

We searched high and low, but there was no cookie butter anywhere. She insisted. We asked at the front desk, in case we missed it on the shelves. The clerk at the desk smiled indulgently and rummaged under the counter. He deposited three jars of cookie butter--smooth, crunchy, and chocolate--in front of us. "Choose one," he said. "Haha," I said. 

Turns out, he wasn't kidding. They had such a hard time keeping this product in stock, they were now rationing it, he explained. Sales were restricted to one jar per person per day, therefore I would have to choose. Oh, really. I was turning away when Paris grabbed the chocolate version off the counter and thanked the man. 

At home, groceries not yet unpacked, she dug a spoon into the jar and handed it to me. "Just taste it, Mom." I went back the next two days for crunchy and smooth. 

Happily, the supply issues cleared up a couple of months later. Now we can buy cookie butter with abandon, straight from the shelf. Which is a good thing, because...this:


cookie butter, ice cream

Cookie Butter Ice Cream

Yield: Just over 1 quart

  • 1 (14-ounce; about 11/2 cups) jar Speculoos Cookie Butter, divided 
  • ½ cup granulated sugar
  • Pinch sea salt
  • 2 teaspoons pure vanilla extract
  • 2 cups heavy cream
  • 1 cup milk (I used 1%)


  1. Using an electric mixer on medium speed, beat 1 cup cookie butter with sugar in a large mixing bowl until smooth. Add salt and vanilla extract and beat again.
  2. With the mixer on lowest setting, add cream and milk in a stream. Raise speed to medium and beat until fully combined, about 1 minute.
  3. Process cookie butter ice cream base in your ice cream maker according to manufacturer's directions. 
  4. Layer ice cream with spoonfuls of the remaining cookie butter, swirling with a butter knife as desired. 
  5. Freeze at least 3 hours (ideally overnight) to allow flavors to develop. 
  6. Will keep in an airtight freezer container for about 2 weeks.

Notes:

I used smooth cookie butter for the ice cream base and crunchy for the ribbon. If you have only one kind on hand, I'd suggest smooth. 


5 comments:

  1. I've hesitated when it comes to trying cookie butter... for that very reason! However, now that you've shared it in ice cream... I feel compelled to go buy some this week!

    ReplyDelete
    Replies
    1. I'm sorry, Patsy...please don't hate me when you start dreaming about it. ;)

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  2. Oh my Sandy. I was skeptical with you about the cookie butter, but as you can see I have been won over myself as I made my pumpkin cookie butter cinnamon buns.....And today I bought the crunchy! Ha. Next trip the chocolate. ;) I have to ration or I will eat it all by myself by the spoonful! Looks amazing in your ice cream!

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