Christmas Cookie Ice Cream
Speculoos adds subtle holiday flavor to this creamy dessert.
- ¾ c. cookie butter spread divided
- 1 ¼ c. whole milk
- ¾ c. granulated sugar
- 2 c. heavy cream
- 1 Tbsp. vanilla
- ¼ tsp. salt
- 12 Speculoos cookies chopped
Start by warming your cookie butter so that it can be mixed with the milk. Place in the microwave and heat in 30-second increments until it just starts to melt. Allow it to cool slightly before mixing with the milk and sugar until dissolved. Then stir in the cream, vanilla, and salt until combined. Place this mixture into the fridge for at least 30 minutes.
When the cookie butter mixture has cooled, freeze according to the manufacturer's instructions. Just before the ice cream is done, gradually add in the crushed cookies until incorporated. When the ice cream is done, transfer it to a freezer container in small batches, adding swirls of the remaining cookie butter. Freeze for at least 3 hours or until the ice cream is firm. Serve and enjoy!