I am definitely a sweet treat gal and today, we’re making Homemade Cookie Butter Ice Cream — and the best part? You don’t need a fancy ice cream machine. With just a few ingredients and your trusty KitchenAid mixer and ice cream attachment, you can whip up a batch of this indulgent frozen dessert right in your own kitchen. Whether you’re making it for a special occasion or just because, this recipe is easy, no-churn, and guaranteed to impress. I think I love Biscoff cookies so much because they always remind me of traveling to see Jax! Every time we fly we always snack on Biscoff on the flight. Let’s dive in!

Ingredients: 

• 4 large egg yolks
• 1/2 cup sugar
• 1.5 cups whole milk
• 1.5 cups heavy whipping cream
• 1 tsp vanilla 
• Biscoff Cookie Butter
• Biscoff Cookies 

Steps:

• Chill Kitchen Aid Ice Cream bowl in freezer overnight (I keep mine in the freezer so it’s ready when I’m ready for ice cream!) 
• Whisk together 4 egg yolks and 1/4 cup sugar (set aside) 
• Add together milk, heavy whipping cream, remaining 1/4 cup sugar, and 1 tsp vanilla in pan over medium heat
• Once the mixture begins to thicken, reduce heat to low and slowly add sugar/ egg mixture to the pan
• Once this begins to thicken, remove from heat and add to a bowl to chill for 12-16 hours (I leave mine overnight!)
• To prevent a film from forming, immediately place cling wrap on the bowl to seal it 
• When everything is ready to go, remove mixture from the fridge and add to your mixer! 
• Fill Kitchen Aid attachment up 2/3 of the way with chilled custard mixture and mix for 20-30 minutes (until desired consistency) 
• When consistency becomes thicker melt cookie butter and slowly add in (you can really add in any topping you’d like!)
• Add crumbled biscoff cookies to the top, store in an airtight container in the freezer

Supplies I Use:

It truly is the easiest treat to make and is so delicious! Enjoy!