Cookie butter ice cream is a creamy no-churn dessert made with whipped cream, sweetened condensed milk, cookie butter, and chopped Biscoff cookies. It's rich, smooth, and doesn't require an ice cream maker.
A Quick Look at the Recipe
✅ Recipe Name: Cookie Butter Ice Cream
🕒 Ready In: ~6 hours (including freezing)
👪 Serves: 8 servings
🥣 Main Ingredients: Heavy whipping cream, sweetened condensed milk, cookie butter, Biscoff cookies
👌 Difficulty: Easy - no churn, mix and freeze
⭐ Why You'll Love It: This cookie butter ice cream freezes smooth and creamy with swirls of cookie butter and pieces of Biscoff cookies throughout.
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After freezing, the texture stays soft and scoopable with ribbons of cookie butter swirled throughout. The chopped cookies add contrast without making it icy or hard.
If you enjoy no-bake desserts, you might also like our mint chip ice cream, cookie butter pie, or no bake strawberry cheesecake bars.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Cookie Butter Ice Cream
- Key ingredients
- Easy Substitutions & Variations
- How to Make Cookie Butter Ice Cream
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Cookie Butter Ice Cream faqs
- More Dessert Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Cookie Butter Ice Cream
Why You'll Love Cookie Butter Ice Cream
No ice cream maker needed: The no-churn base freezes smoothly without special equipment.
Creamy texture: Whipped cream keeps the ice cream soft instead of icy.
Swirled cookie butter: The cookie butter stays distinct in ribbons throughout the ice cream.
Crunch from cookies: Chopped Biscoff cookies add texture without becoming too hard.
Key ingredients
- Heavy whipping cream: Whipped to stiff peaks to create a light base that freezes smooth and scoopable.
- Sweetened condensed milk: Sweetens the ice cream and helps keep the texture creamy without churning.
- Cookie butter: Adds the main flavor and creates ribbons throughout the ice cream when swirled.
- Biscoff cookies: Chopped and folded in to add crunch and that spiced cookie flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- More cookie butter: Increase the cookie butter slightly if you want a stronger cookie butter flavor and heavier swirls.
- Cookie texture: Use larger cookie pieces for more crunch or crush them finer for a more even texture.
- Vanilla boost: Add a little extra vanilla extract for a stronger vanilla background.
- Add-ins: Stir in mini chocolate chips if you want a cookie butter-chocolate combo.
- Serving idea: Warm a spoonful of cookie butter and drizzle it over scoops right before serving.
How to Make Cookie Butter Ice Cream
- Step 1: In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks about 2 minutes. Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream.
- Step 2: Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream. Wrap the loaf pan with plastic wrap and place it in the freezer for at least 6 hours or overnight.
Recipe Notes & Tips
- Whip to stiff peaks: The cream should hold its shape; under-whipped cream can lead to a softer, less stable ice cream.
- Fold gently: Overmixing after adding condensed milk can deflate the base and make the texture heavier.
- Soften cookie butter slightly: If the cookie butter is very thick, warm it for a few seconds so it swirls easily without tearing the base.
- Do not over-swirl: A few passes with a knife keeps visible ribbons instead of blending the cookie butter fully into the ice cream.
- Let it sit before scooping: If it freezes very firm, let the pan sit at room temperature for a few minutes for easier scooping.
Make-Ahead & Freezing Options
- Make ahead: Cookie butter ice cream is best made the day before serving so it has time to freeze fully.
- Freeze time: Plan for at least 6 hours of freezing, but overnight gives the most consistent texture.
- Longer storage: Transfer to an airtight container once fully frozen to reduce freezer burn and keep it smoother.
- Portion ahead: Scoop into individual containers and freeze for easy grab-and-serve portions.
- Softening before serving: Let the ice cream sit at room temperature for a few minutes if it's too firm to scoop.
Cookie Butter Ice Cream faqs
Cookie butter ice cream can turn icy if the whipped cream wasn't beaten to stiff peaks or if the mixture was over mixed and lost volume. A properly whipped and gently folded base helps it freeze smooth.
Cookie butter can sink in the ice cream if it's too warm or too heavily swirled into the base. Spoon it on top and swirl lightly so it stays in ribbons.
Cookie butter ice cream needs at least 6 hours to freeze, but overnight is best for a firm, consistent texture.
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Cookie Butter Ice Cream
Equipment
Ingredients
Instructions
- In a large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks about 2 minutes.
- Add in the sweetened condensed milk and vanilla extract. Fold together with a rubber spatula, making sure not to deflate the whipped cream.
- Add the biscoff cookies and fold them in gently.
- Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream.
- Wrap the loaf pan with plastic wrap and place it in the freezer for at least 6 hours or overnight.
- Store the ice cream in an airtight container in the freezer for up to two weeks.
Nutrition
Notes
- Whip to stiff peaks: The cream should hold its shape; under-whipped cream can lead to a softer, less stable ice cream.
- Fold gently: Overmixing after adding condensed milk can deflate the base and make the texture heavier.
- Soften cookie butter slightly: If the cookie butter is very thick, warm it for a few seconds so it swirls easily without tearing the base.
- Do not over-swirl: A few passes with a knife keeps visible ribbons instead of blending the cookie butter fully into the ice cream.
- Let it sit before scooping: If it freezes very firm, let the pan sit at room temperature for a few minutes for easier scooping.
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