Cookie Butter Ice Cream!

April 20th, 2012 11:13 am by Kelly Garbato

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COOKIE BUTTER! If you haven’t tried this stuff, you’re missing out. It’s like the gods ground up all your favorite cookies, mixed the crumbs with unicorn tears and fairy dust, and created the most delicious buttery spread that has ever existed, will ever exist, in all the worlds in all the universes in all the whens of time. IT’S THAT GOOD. And the instant I tasted it, I knew I had to turn it into a frozen dessert.

I’d planned on experimenting with a few different methods before blogging a recipe – but it turns out that the first time’s the charm. Here I started with a simple vanilla ice cream recipe, added a dash of cinnamon and nutmeg (both found in Trader Joe’s Speculoos), and only mixed in the Cookie Butter after the batter had chilled, as it was going into the ice cream machine. I was a little worried about how well the two would play together, but it turned out that the ice cream machine did an excellent job of mixing the two.

Alternately, you could add the Cookie Butter earlier on, when the soy creamer (et al.) is simmering on the stove top. (See: Step #2.) But. Then you wouldn’t have these teeny tiny, delightful little dots of Cookie Dough awesomeness that speck the finished ice cream:

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Melting the Cookie Butter in with the batter while it’s hot will result in a smoother blend, but where’s the fun in that?

For my next trick, I simply must recreate the Cookie Butter flavor without actually adding any Cookie Butter. Sadly both Trader Joe’s Speculoos and Biscoff Spread contain palm oil (sob; though, to be fair, I don’t know whether they use a sustainable source), so a workaround would be great.


Cookie Butter Ice Cream

(Makes just under one quart of ice cream.)

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1 cup vanilla soy milk, divided
2 tablespoons arrowroot powder
2 cups vanilla soy creamer
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 tablespoons vegan Cookie Butter (Trader Joe’s Speculoos and Biscoff Spread are both vegan)


1. In a small bowl or mug, combine 1/4 cup of soy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of soy milk with the soy creamer, sugar, and cinnamon and nutmeg. Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. When you’re ready to make the ice cream, pour the batter – along with 5 tablespoons of Cookie Butter – into your ice cream machine. Process according to your ice cream machine’s instructions. Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert.

Optional: Mix in a few more tablespoons of Cookie Butter as you’re transferring the ice cream from the ice cream machine to a bowl or airtight container. Stir gently to give it a “swirly” effect.

For extra-Speculoous goodness, top with a dollop of Cookie Butter, straight from the jar – or sandwich a scoop in between two vegan Windmilll Cookies!

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These are ginger snaps – I haven’t been able to find Windmill Cookies locally, boo hiss boo – but you get the idea!

If you make this, be sure to snap a pic and submit it to fuck yeah vegan ice cream! I’ll love you forever! Or at least until the ice cream melts!

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4 Responses to “Cookie Butter Ice Cream!”

  1. Mark Says:

    Looks so yummy!

  2. Vegan Sweetie Says:

    Sold! I want that NOW!!

  3. Died and gone to Dust. » V for Vegan: Says:

    […] a Cookie Butter Ice Cream sundae, with crushed ginger snaps and extra Trader Joe’s Cookie Butter, ’cause it makes […]

  4. Kelly Garbato Says:

    If only I could ship it, Vegan Sweetie! ;)

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