Looking ahead at the weather forecast for this coming week… As of right now, we are looking at multiple days over 115 degrees. Please no. I’m either going to cry or make ice cream. How about this Cookie Butter Crisp Ice Cream? It won’t make the ugly weather forecast go away, but it’s hard to cry when you’re holding a double scoop in a waffle cone.
Start by making a big batch of the buttery oat crisp. You will make more than you need for this ice cream recipe, but you can freeze the extra crisp to use as a mix-in for future batches of homemade ice cream.
When the crisp has cooled, break it into small pieces and reserve one cup for the ice cream. To make the cookie butter ice cream base, whisk egg yolks with an electric mixer until they are pale and fluffy. Then add sugar and dry powdered milk. Add this mixture to a saucepan along with the milk, cream, and beloved cookie butter.
You can probably find cookie butter (might be labeled Biscoff spread) at your grocery store either next to the nut butters, or with the hot fudge and caramel ice cream toppings. It has the consistency of peanut butter, but the flavor of the famous Biscoff cookies. I found this jar at Trader Joe’s. It’s really delicious and is fun to bake with.
You might be thinking that this Cookie Butter Crisp Ice Cream recipe sounds a little fussy. Because the ice cream base is more of a custard-style, the result is super smooth and creamy! It’s worth it, and I could definitely tell a difference in the finished texture compared to recipes I’ve made without eggs in the base.
I know I’ll be making this ice cream base, again and again, this summer. If you don’t have an ice cream maker you love, I’ve used this Cuisinart Ice Cream maker with good results. It’s really convenient because it doesn’t require any ice or salt. Just make sure you freeze the ice cream canister 24 hours in advance.
This ice cream base and crisp recipe are from the blog, Ice Cream Is My Love Language. Alex and Sarah have so many great flavor ideas, and tips and tricks to make the very best homemade ice cream. If you love making homemade ice cream, definitely go check their blog out! Follow them here on Instagram too.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Crisp
- 1 1/2 cups all-purpose flour
- 3/4 cups brown sugar, packed
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups old fashioned oats
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
- 1 cup (2 sticks) butter
For the Ice Cream
- 4 large egg yolks
- 3/4 cups granulated sugar
- 1/4 cup nonfat dry powdered milk
- 1 cup whole milk
- 2 cups heavy cream
- 1/4 cup cookie butter (or Biscoff spread)
For the Crisp
- Preheat the oven to 350 degrees. Prepare a rimmed baking sheet by lining it with parchment paper.
- In a large bowl, mix together flour, brown sugar, cinnamon, oats, salt, and chopped pecans.
- Cut cold butter into cubes, and then work into the flour mixture with a pastry cutter or two forks. Sometimes it helps to use clean hands to work the butter in. You want pea-sized bits of flour-coated butter.
- Pour the crisp ingredients onto the prepared baking sheet in an even layer and bake for 15-23 minutes, or until the edges are golden brown and the center is baked through. Remove from the oven and cool in the pan.
- Break the crisp into small bits. This recipe will make about four cups of crumbled crisp. One batch of ice cream uses one cup. Freeze extra crisp for future ice cream creations!
For the Ice Cream
- In the bowl of an electric mixer with the whisk attachment on medium speed, whisk egg yolks until they are pale and fluffy, about 2 minutes.
- Slowly add the sugar and dry powdered milk as the mixer continues to whisk until you have a thick yellow paste.
- In a medium-sized saucepan, heat the whisked egg and sugar mixture, milk, cream, and cookie butter on medium heat, whisking together until smooth.
- Continue whisking/stirring together until the temperature of the ice cream base mixture reaches 162 degrees F. Then turn the heat to low and continue cooking and stirring for 10 more minutes. Pour the cooked ice cream base into a gallon-sized ziplock bag and place in an ice bath to chill for 20 minutes, or place in the fridge to chill overnight.
- When the ice cream base is chilled, pour it into the ice cream maker and churn. Add 1 cup of the crumbled crisp right at the end of the churning, when ice cream is just about done.
- Scoop the finished ice cream into a container and cover, freezing at least 12 hours if you want the ice cream to be firm. Serve right out of the ice cream canister if you prefer soft-serve consistency.
- This recipe yields about 1 1/2 quarts or 12 half-cup servings.
Recipe credit to Alex and Sarah from Ice Cream Is My Love Language
- Serving Size: 1/2 cup
- Calories: 329
- Sugar: 20g
- Sodium: 96mg
- Fat: 24g
- Saturated Fat: 12.5g
- Unsaturated Fat: 9.6g
- Trans Fat: 0.6g
- Carbohydrates: 26g
- Fiber: 0.6g
- Protein: 4.2g
- Cholesterol: 119mg