No-Churn Belgium Cookie Butter Ice Cream at Home

After making cookies to make cookie butter, I did not want to go through the whole rigamarole of making 100% without a mix ice cream. I’ve done it a time or two hundred and thought, not today.

So I did some research on no-churn ice cream and decided this was the way to go.

What is No Churn Ice Cream?

No-churn ice cream is a total game changer. Don’t have an ice cream maker? No problem! You can make from-scratch ice cream in minutes and you only truly need two key ingredients; whipped cream and sweetened condensed milk -besides whatever flavor you’re planning to make.

For this No-Churn Belgium Cookie Butter Ice Cream Set out:

• heavy whipping cream
• sweetened condensed milk
• cookie butter
• vanilla
• crumbled Speculoos Cookies

In a large (chilled) bowl, pour in the 2 cups heavy whipping cream and mix on high until stiff peaks form. Set off to the side, but only for a minute.

In a second bowl, measure and add the 1 (14 ounce) can sweetened condensed milk, 1/2 cup cookie butter, a splash of vanilla and 1 cup crushed and crumbled Speculoos Cookies.

Mix well to combine.

Next add the whipped cream into the bowl with the cookie butter base and using a spatula, fold until combined. Do not stir vigorously and deflated the whipped cream.

Transfer this mixture to a loaf pan or freezer-friendly container.

Spread the cookie butter ice cream base into the pan and give it a few gentle taps on the counter. Top with remaining cookie crumbs and pop into the freezer for 4 hours or overnight.

Once frozen, remove the ice cream 15 to 20 minutes prior to serving.

This will allow the ice cream to soften a bit, so it can be scooped easily.

The overall consensus of this ice cream vs. store-bought was unanimous! Everyone in everyone at the table voted for the from-scratch over store-bought. And trust me, they would be honest and not biased only because I made it. Pat loved how creamy it was and Malloree liked the extra cookie pieces.

Of course, I agree with them both but I GENUINELY loved how straightforward it was to make and that it tasted like a ice cream version of the cookie.

And you can be extra with a drizzle of warm cookie butter over top. I’m simply saying, this whole I-can-make-ice-cream-in-5-minutes thing could be dangerous.

The ice cream however, is phenomenal.

Enjoy! And if you give this No-Churn Belgium Cookie Butter Ice Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!