Creamy, dreamy cookie butter ice cream is made with just three ingredients in five minutes hands on time. Even better? It’s made without special ice cream makers!

With just one lick, you’ll fall in love with Speculoos ice cream!

A white bowl full of homemade cookie butter ice cream.
Want to save this?
Enter your email below and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

I can’t keep my spoon out of a jar of Speculoos Cookie Butter. It’s insane. 

I love using it as a dip and incorporating it into desserts like these amazing no bake Cookie Butter Bars. After having Trader Joe’s Cookie Butter Ice Cream, I decided I could do it better – and did!

It’s blending in, rather than swirled in, to create the creamiest, dreamiest most flavorful Speculoos ice cream.

My sister’s comment when we made this? “This is ridiculous.” We couldn’t keep our hands off of it – and that was before it was in frozen form.

You just may want to make a double batch. Or don’t. It you don’t want to devour the entire batch, have a share plan because it’s truly addicting!

A gold loaf pan full of homemade no churn cookie butter ice cream.

What is cookie butter, you might ask? Well… it’s magical. That’s what it is.

You have to try it to believe it. If you’ve never had cookie butter, get yourself to the grocery store as quickly as possible. 

In all seriousness though, it’s a spread, much like peanut butter in consistency, made from crushed speculoos. Speculoos are spiced cookies, similar to gingerbread, with a shortbread-like buttery flavor.

No churn cookie butter ice cream in waffle cones.

When pulverized, magic happens… turning the cookies into a delightful spread. I’ve used cookie butter in a variety of recipes – you’ve got to try my Speculoos pie crust, cookie butter cheesecake, and cookie butter cake!

It comes together in just five minutes hands-on time and only three ingredients! You read that correctly – three ingredients.

A gold loaf pan full of homemade no churn cookie butter ice cream.

Why You’ll Love It

  • No Ice Cream Maker Required – It’s a no churn ice cream recipe that doesn’t require any special equipment like an ice cream maker or additional effort like a stove top.
  • No Cooking – That’s right, there’s no cooking involved in this recipe! Who has time for that? Just rich, creamy, dreamy cookie butter ice cream in minutes!
  • So Many Ways to Serve – It’s amazing on its own, but who could resist a scoop on top of a warm chocolate chip cookie or brownie? I challenge you to throw it in a sugar cone. I just indulged straight from the container.

Any which way, I know you will love it, too! This Speculoos ice cream recipe is a slight adaptation from my famous Peanut Butter Ice Cream. If you thought that was creamy, wait until you get a lick of this!

A gold loaf pan full of homemade no churn cookie butter ice cream. Bowl of ice cream and speculoos cookies to the side.

Ingredients and Substitutions

This easy cookie butter ice cream recipe requires just three ingredients.

  • Heavy Cream – The base for no churn ice cream. 
  • Sweetened Condensed Milk – The ingredient that takes it from cream to ice cream. Sweetened condensed milk helps create the creamy sweetness to crave!
  • Cookie Butter – This spreadable butter is comprised of pulverized spiced shortbread cookies (usually called Biscoff in the States, or Speculoos in Europe) and adds amazing flavor to the ice cream. It’s available at most grocery stores and Trader Joe’s has their own version.
No churn cookie butter ice cream in a waffle cone.

Variations

  • Swirl in crushed speculoos
  • Swirl in candy or chocolate chips for a little added crunch
No churn cookie butter ice cream in waffle cones.

You’ll find it under several names like Speculoos Cookie Butter and Biscoff Cookie Spread.

  • Trader Joe’s
  • Target
  • Walmart
  • Amazon
A gold loaf pan full of homemade no churn cookie butter ice cream. Bowl of ice cream and speculoos cookies to the side.

How to Make

  1. In a mixing bowl, whip heavy cream until stiff peaks form.
    whipping heavy cream until stiff peaks form
  2. Blend in sweetened condensed milk and cookie butter until smooth.blending cookie butter and sweetened condensed milk into heavy cream
  3. Pour into loaf pan.
  4. Freeze until solid.
A white bowl full of homemade cookie butter ice cream.

Tips

  • Don’t over beat. Whipped cream can go from smooth to a chunky, grainy texture quickly, so it’s important not to over whip the whipped cream.
  • There’s two ways you can do this – you can swirl the cookie butter in at the end of mixing, or blend it all together. Guess which one I’m in favor of? Cookie butter in every bite!
  • Freeze mixing bowl before whipping the cream.
No churn cookie butter ice cream in a waffle cone.

Serving Suggestions

No churn cookie butter ice cream in waffle cones.

How to Store

Freeze – Store in an airtight container  (ice cream container) in the back of the freezer for up to 2 weeks or until crystallization forms.

I also add a layer of plastic wrap directly on top of the ice cream (before adding a plastic lid). I don’t worry much about storing it for long, because the truth is- it won’t last long in our house!

More Inspiration

cookie butter recipe collection
A white bowl full of homemade cookie butter ice cream.
5 from 3 votes

Cookie Butter Ice Cream

Creamy, dreamy Cookie Butter Ice Cream, made with just 3 ingredients in 5 minutes hands on time without special equipment! With just one lick, you'll fall in love with Speculoos Ice Cream!
Prep: 5 minutes
Freeze Time: 6 hours
Total: 6 hours 5 minutes
Servings: 8
Pin Rate Print
Save this recipe!
Enter your email and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

Instructions 

  • In a mixing bowl, whip heavy cream gradually increasing speed until stiff peaks form.
  • Fold in sweetened condensed milk and cookie butter until just combined. Do not over beat.
  • Pour into loaf pan. Freeze until solid.

Julie’s Tips

Variations

Fold in candy, cookies or chocolate chips.

Tips

Don’t over beat. Whipped cream can go from smooth to a chunky, grainy texture quickly, so it’s important not to over whip the whipped cream. 
Freeze in an airtight container for up to two weeks.

Video

Calories: 652kcal | Carbohydrates: 57g | Protein: 8g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 72mg | Potassium: 45mg | Sugar: 45g | Vitamin A: 999IU | Vitamin C: 1mg | Calcium: 163mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe