Speculaas Cookie Butter No Churn Ice Cream

Up until this recipe I had one favourite Winter ice cream: my Roasted Chestnut Ice Cream. 

It is so good, full of roasted chestnut purée, caramel drizzle, and sometimes I even sneak in some chocolate chunks or candied chestnuts in it.  It goes perfectly with all the winter bakes, whether gingerbread cake, pecan pie, or even my favourite almond tart, Fyrstekake, a Norwegian treat of almond flour, marzipan and cardamom.

But now I have a new contender for top spot. Speculaas Cookie Butter Ice Cream!  And it’s no churn, which means that you don’t need any type of ice cream maker to have a container of this in your freezer/

The Joy of No Churn Ice Cream

Traditional ice cream involves creating an egg custard over low heat, combining it with the flavourings and heavy cream and letting it sit in the fridge overnight. The next day it is churned in some sort of machine till the mixture starts to crystallize.  Then it is put into a container and set in the fridge to finish freezing.

With any No Churn version, you are basically only using two ingredients: Whipping cream, and sweetened condensed milk.  And a bit of vanilla.  This on its own creates a great Vanilla Ice Cream.  

The method is easy: whip the cream to stiff peaks. Fold in the sweetened condensed milk and vanilla until completely smooth.  Pour into a freezer safe container and the next day you get to eat!  The texture is perfectly creamy and firm, not watery or icy.  It tastes like the real deal, the only thing really missing is the egg custard base.  Feel free to use a hand held mixer, or a stand mixer.

As with any No Churn method, the flavour add-ons are usually combined with the sweetened condensed milk.

Speculaas Cookie Butter

Cookie Butter is that sublime little spread of crumbled cookies whizzed to a fine crumb, combined with almond milk, coconut oil, vanilla extract and a bit of brown sugar.  Combine till completely blended. This spread works fantastic on toast, bagels, in waffle batter, in crepes, or even in sandwiched between cookies. 

Speculaas Flavour is a Dutch spice blend reminiscent of gingerbread.  The most famous cookie with this flavour is the Biscoff cookie, a firm little spiced cookie popular all throughout England and Europe.

Gluten Free Version

Because I just can’t pick up some Biscoff cookies to make a batch of cookie butter and therefore this ice cream, I have to make my own. But I’m sure you would agree, making your own cookies to begin with is already worth the work.  You’ll use some of the cookies to make the Cookie Butter.  Save some of the rest of the cookies to crumble into the ice cream.  And you’ll be happy that there are leftover cookies to snack on!

Make up a quart of this ice cream.  And watch it disappear!  Then all you need to do is bake another batch of cookies, make some more cookie butter and repeat with another quart of ice cream!

Final Thoughts

Naturally, you can make this with store bought Speculaas or Biscoff cookies.  Even Gingersnap cookies would work to make the Cookie Butter.  Here is the link to both the Speculaas Cookies and the Cookie Butter recipe.  And once you’ve made this fabulous Cookie Butter Ice Cream, make up my Chocolate Chunk Sticky Toffee Pudding, the perfect cake to serve this ice cream with!

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Speculaas Cookie Butter No Churn Ice Cream

Creamy and delicious, this rich ice cream comes together with minimal ingredients and no ice cream maker! Speculaas Cookies and Cookie Butter flavour this ice cream with the gentle spice of Dutch style gingerbread cookies. But make it all year round, it's that good!

Course Dessert

Cuisine North American

Keyword cookie butter, speculaas, sweetened condensed milk, whipping cream

Prep Time 20 minutes

Freezing Time 8 hours

Servings 1 quart container

Ingredients

• 1 1/2 cups chilled heavy whipping cream, See Notes
• 1 300 ml can sweetened condensed milk, or 10 oz can
• 1/2 cup cookie butter, See Notes
• 1 tsp pure vanilla extract
• 1 1/4 cup crushed Speculaas Cookies, divided, See Notes

Instructions

1. Have Cookie Butter made and brought to room temperature if you had it in the fridge.
2. Prepare a freezer safe loaf pan with a layer of parchment paper that has been crushed and opened up to allow it to ease into the corners easier. Alternatively use ice cream container which has a lid.
3. In a mixing bowl, whip the heavy cream until stiff peaks form.
4. In a separate large mixing bowl, combine the sweetened condensed milk, softened cookie butter, a splash of vanilla and 3/4 cup crushed cookies. Mix until combined.
5. Transfer 1/3 of the whipped cream to the bowl with the cookie butter base and use a silicone spatula to gently fold the two together, until thoroughly combined and no streak remain. Add the remaining whipped cream in two more batches.
6. Spoon half of the mixture into the prepared pan. Spread evenly, top with half of the remaining crushed cookie crumbs. Use a wooden skewer to gently swirl the crumbs into the ice cream base. Repeat with the remaining ice cream and cookie crumbs.
7. Freeze for at least 8 hours or overnight for best results.
8. Remove the ice cream 15 prior to serving, so it can soften enough to scoop easily.

Recipe Notes

If you can only find a 14 oz can of sweetened condensed milk, increase the whipping cream to 2 cups.
Here is the link to the Cookie Butter and the Speculaas Cookies.

Depending on which cutters you used to create the cookies, you will probably need about 12 to make up the required amount of cookie crumbs.  Or if you are purchasing ready made cookies, you will need at least 12-15. In the end, it is the 1 1/4 cups of crumbs you need.