I was first introduced to cookie butter, also known as Speculoos spread, on a trip to Europe. It reminded me a little of the butter, brown sugar and cinnamon spread my mom used to make, except that it was SO MUCH BETTER. Creamy, smooth and packed with flavour, it is fantastic on scones or toast, but it becomes almost life-changing when transformed into ice cream. Look for cookie butter and Speculaas (spice cookies) at a store that specializes in European food products. Just like this also-fantastic roasted marshmallow ice cream, there are no eggs in this recipe, so there’s no need to cook up the ice cream custard before freezing it. It’s quite possibly the most ‘more-ish’ dessert ever.
Ingredients
Directions
Place 1/2 cup of the cookie butter in a glass measuring cup or microwave-safe bowl and microwave over medium power until melted but not bubbling. Add the sugar and stir until smooth. Let cool for 15 minutes, stirring occasionally.
In a large bowl, use a stand or hand electric mixer to beat together the cookie butter and sugar mixture with the milk until smooth (about 2 minutes). Add cream, vanilla and salt and beat 1 minute more.
Transfer the mixture to a container with a lid and refrigerate until very cold – at least an hour or up to a day.
Pour the chilled mixture into an ice cream maker and freeze, following the instructions for your maker. Alternatively, you can pour the mixture into a shallow metal baking dish and place in the freezer, stirring thoroughly every 10 minutes until solidified.
After the ice cream has become frozen and thickened (but not frozen solid), sprinkle in the cookie pieces and continue churning or stirring until blended.
Slightly melt the remaining 1/4 cup cookie butter spread in the microwave. Spoon the ice cream into an airtight container a bit at a time, drizzling the melted cookie butter in between layers of ice cream.
Cover the surface of the ice cream with plastic wrap to keep ice crystals from forming on the top, then place lid on container. Freeze until the ice cream is solid (time will depend upon the setting of your freezer but it should take at least 2 hours).
Makes 1 litre.
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