Monday, September 07, 2015


I firmly believe ice cream should be eaten all year long, not just during the summer. I also firmly believe in using cookie butter in as many desserts as possible. Put the two and two together, and what have you got? A lovely and quick ice cream that doesn't even need churning. The ice cream isn't overly sweet, even though it uses sweetened condensed milk. And although the quantity is rather small, only two servings, the recipe can easily be doubled or tripled (which I do recommend). The only thing I recommend you do not overdo is the cinnamon, because it is quite strong and can overpower the flavour.

Cookie butter ice cream recipe

150 grams cookie butter
150 grams sweetened condensed milk
120 ml double cream
½ teaspoon cinnamon

Place the cookie butter and sweetened condensed milk into a deep bowl, and beat with an electric mixer on high for a minute or so. They need to be blended completely. Pour in the double cream, add the cinnamon, and beat again with an electric mixer, until soft peaks form. The batter should somewhat resemble marshmallow fluff in texture.
Take a large plastic container with a lid, pour in the ice cream mixture, place the lid back and let the ice cream freeze to your liking. As it contains sweetened condensed milk, it should be rather smooth and not completely frozen solid when you take it out of the freezer. Yields 2 servings.


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