This cookie butter crunch ice cream is legit. Guys, I could cry it’s so good.
Creamy vanilla ice cream twirled with soft swirls of cookie butter and big, chunky pieces of OREO cookies.
I can’t stop thinking about it.
GET A SPOON!
Cookie Butter Crunch Ice Cream
I wasn’t making homemade ice cream all that often before, but one spoonful of cookie butter crunch ice cream changed my ninny ways! I used the foolproof vanilla ice cream recipe that came with my ice cream maker and then I added in the extra shazam!
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. In the last couple of minutes, individually drop in the cookie butter teaspoons, and then add all the cookie pieces at once. When the add-ins have mixed in, the ice cream is ready. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer
- for about 2 hours. Remove from freezer about 15 minutes before serving.
You’re welcome. I do what I can.