No-Churn Cookie Butter Ice Cream

• Vegetarian

• Baking & Spices

  • 5 ml Vanilla extract

• Snacks

  • 84 g Speculoos cookies, finely ground

• Dairy

  • 1 14-ounce can Condensed milk, sweetened
  • 200 g Cookie butter
  • 475 ml Heavy cream

Found on keepitsweetdesserts.com

Description

Ingredients

• 475 milliliters (2 cups) heavy cream
• 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
• 200g (~1/2 cup) Cookie Butter (or other speculoos of choice)
• 84g (~2/3 cup) finely ground speculoos cookies (approximately 10 cookies)
• 5 milliliters (1 teaspoon) vanilla extract

Directions

• In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
• While whipping cream, in a separate large bowl, stir together remaining ingredients
• Once cream is ready, fold it into Cookie Butter mixture
• Pour ice cream into a regular-sized loaf pan and wrap well with seran wrap or tin foil
• Freeze for 6 hours or overnight