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Cookie Butter Crunch Ice Cream Recipe

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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.

Help.

a bowl of ice cream

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
  • vanilla
  • Oreo cookies
  • cookie butter

homemade-cookie-butter-crunch-ice-cream in bowl

GET A SPOON!

Quick!

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 - SilverCuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker – SilverCuisinart 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 Sweet Treats 2 Piece 1 Quart Pistachio and Lemon Tub SetTovolo 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 SorbetTovolo Glide-A-Scoop Ice Cream Tub, 1.5 Quart, Insulated, Airtight Reusable Container With Non-Slip Base, Stackable on Freezer Shelves, BPA-Free, Strawberry SorbetTovolo 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 SkyKitchenAid Gourmet Ice Cream Scoop, One Size, Matte Aqua SkyKitchenAid Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky

 

a bowl of ice cream

Cookie Butter Crunch Ice Cream

Liz - Eat Move Make
Try this cookie butter crunch ice cream recipe with soft cookie butter swirls and big chunks of OREO cookie. It might be the best homemade ice cream ever!
Print Recipe Save Recipe
Prep Time 20 mins
Chill Time 3 hrs
Total Time 3 hrs 20 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 368 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 368kcalCarbohydrates: 33gProtein: 3gFat: 25gSaturated Fat: 13gCholesterol: 68mgSodium: 95mgPotassium: 99mgFiber: 1gSugar: 26gVitamin A: 739IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword cookie butter, ice cream, summer
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. Jenny says

    This looks like yummy! I’ll be featuring this tomorrow in my Ice Cream Summer’s Favorite Treat Round up at the #HomeMattersParty

    Reply

  2. Erlene says

    My daughter just started to like cookie butter, so I’ll have to give this a try. Thanks for sharing on Merry Monday. I’ll be including your recipe in an ice cream round-up.

    Reply

  5. Rosey says

    You’ve instantly made a lot of people (including myself) very, very happy. 🙂 I never understood the ice cream phenom., until this year. All the sudden I’m all about ice cream and it’s my new favorite treat (I’m slow but I’m caught up now!). 🙂

    Reply

  12. Jeanine says

    Wow. I just got a new ice cream maker and was looking at different ice creams to make and this one? Screams at me. I need to make this asap. it looks SO good!

    Reply

  19. Sharon says

    I love making homemade ice cream. And this is just the kinds I love to make! Cookies and cookie butter?! How could you not love this!!! And it sounds super simple. Cannot wait to try this!!

    Reply

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