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.
Ingredients for homemade cookie butter ice cream
I used the foolproof vanilla ice cream recipe that came with my ice cream maker and then I added in the extra shazam!
Exact measurements are listed in the printable recipe card below.
- whole milk
- granulated sugar
- salt (just a pinch)
- heavy cream
- Oreo cookies
- cookie butter
GET A SPOON!
I wasn’t making homemade ice cream all that often before, but one spoonful of cookie butter crunch ice cream changed my ways!
How to make cookie butter crunch ice cream
Step 1: In a medium bowl, beat together milk, sugar and salt until sugar is dissolved. Add the heavy cream and vanilla. Cover and refrigerate for 1 or 2 hours (overnight is fine).
Step 2: Pour the mixture into the chilled freezer bowl of your ice cream maker and let mix until thickened, about 20 minutes. In the last couple of minutes, drop in teaspoonsful of cookie butter and then drop in all the cookie chunks.
Other ice cream recipes to try:
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker – SilverTovolo Sweet Treats 2 Piece 1 Quart Pistachio and Lemon Tub SetTovolo Glide-A-Scoop Ice Cream Tub, 1.5 Quart, Insulated, Airtight Reusable Container With Non-Slip Base, Stackable on Freezer Shelves, BPA-Free, Strawberry SorbetKitchenAid Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Cookie Butter Crunch Ice Cream
- 1 cup whole milk
- ¾ cup granulated sugar
- pinch salt
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 12 OREO cookies
- 20 teaspoons cookie butter spooned individually onto a sheet of waxed paper
- 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.