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!
Keyword cookie butter, ice cream, summer
Prep Time 20minutes
Chill Time 3hours
Author Liz - Eat Move Make
1tablespoonpure vanilla extract
20teaspoonscookie butterspooned 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.