Food · Lifestyle

Homemade Ice Cream: Cookie Butter


I love making homemade ice cream. Especially in the hot Florida summers. Having some ice cream to cool me down after a hot day out is always a great experience. When making ice cream, I generally try to stick to a handful of good recipes and then figure out how to add in my flavor from there. A book can be a great resource. I have found recipes online sometimes use weird ingredients or leave out important ingredients. The recipe I am sharing here is my most common ice cream base. You can swap out the cookie butter for almond butter, peanut butter, or some other similar flavorful ingredient.


  • 0.75 cups sugar
  • 4 large egg yolks
  • 1 cup whole organic milk
  • 0.5 cup cookie butter
  • 1.5 cup heavy cream
  • 2 tsp vanilla extract 

First, use a medium sized bowl to mix the sugar into the egg yolks until the mixture is pale yellow and thick.

After that, simmer the milk on your stove top. Be sure not to get it too hot or else the milk will burn on the bottom of the pan. Once the milk is lightly simmering, slowly pour the milk into the egg yolks while mixing.

Pour the egg and milk mixture back into the pan and set the temperature to low. Let the mixture cook on low heat for about 10 minutes while constantly stirring. It is important to constantly stir to prevent the eggs from cooking. If the eggs cook, they will form something like scrambled eggs in the ice cream. This is no good!

Once the mixture has cooked for about 10 minutes, it should be noticeably thicker. Remove from the heat. Add in the cookie butter and stir until it is well mixed. Allow the mixture to cool on the stove top until it is close to room temperature. Stir in the cream and vanilla.

Place a cover on the container and refrigerate the mixture until it is cold. This should take at least an hour but ideally overnight.

Once the ice cream base is nice and cold, set up your ice cream machine and follow the instructions. Pour the ice cream base into the machine and let the machine do the work. After about 25 minutes of churning, the ice cream will be finished.

I find it is best to enjoy right away while it is still soft. Whatever you don’t eat now can be placed in a container and stored in a freezer for about a week.

Try adding in some chocolate chips, crumbled frozen peanut butter cup candies, or crumbled cookies right before the ice cream is finished for something different. 

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