No-Churn Cookie Butter Ice Cream Recipe

**No-Churn Cookie Butter Ice Cream Recipe**

Craving something sweet and indulgent? This No-Churn Cookie Butter Ice Cream is the perfect solution. You don’t need an ice cream machine or any complicated steps—just a few simple ingredients, and you’ll have a delicious treat ready to satisfy your sweet tooth. This ice cream is creamy, smooth, and packed with the irresistible flavor of cookie butter, with no churning required. Let’s dive into this easy-to-make dessert that’s perfect for any occasion!

### **Ingredients:**
– **1 cup cookie butter** (such as Biscoff, for that signature spiced flavor)
– **2 cups heavy cream** (chilled for better whipping)
– **1 cup sweetened condensed milk** (for that rich, sweet base)
– **1 teaspoon vanilla extract** (adds depth of flavor)
– **Pinch of salt** (enhances the sweetness and balances the flavors)

### **Instructions:**

1. **Mix the Cookie Butter Base:**
Start by adding the **cookie butter**, **sweetened condensed milk**, **vanilla extract**, and a **pinch of salt** into a large mixing bowl. Using a whisk, blend the ingredients together until everything is smooth and well-combined. You want a creamy, uniform mixture, so take your time to ensure there are no lumps. The cookie butter will give the base a rich, spiced flavor that’s absolutely mouthwatering.

2. **Whip the Cream:**
In a separate bowl, pour the **heavy cream** and start whipping it with an electric mixer on medium-high speed. Continue whipping until you form **soft peaks**. This means that when you lift the beaters out, the cream should form peaks that gently fall back down. This step is crucial because it creates the light and airy texture that’s characteristic of ice cream. Be careful not to overwhip, as this can turn the cream into butter.

3. **Fold the Mixtures Together:**
Now, it’s time to bring both mixtures together. Gently **fold** the whipped cream into the cookie butter mixture. Use a spatula to lift and fold the whipped cream from the bottom up and over. The key here is to be gentle to maintain the airiness of the whipped cream—don’t stir too vigorously! This step combines the creamy, light texture of whipped cream with the rich, spiced flavor of cookie butter.

4. **Freeze the Mixture:**
Once the mixtures are well combined, pour the ice cream mixture into a **loaf pan** or another airtight container. Smooth the top with a spatula to ensure it’s even. Cover the container with a lid or plastic wrap and place it in the freezer. Let it freeze for at least **4 hours**, or until it’s firm and scoopable. If you have the time, leaving it overnight will give the best results!

5. **Serve and Enjoy:**
After the waiting period, your ice cream is ready to be served! Scoop it into bowls or cones, and enjoy the creamy, cookie butter goodness. If desired, top it with extra cookie crumbles, a drizzle of caramel, or a sprinkle of cinnamon for an added touch.

### **Tips for Success:**
– Ensure your **heavy cream is cold** before whipping. This will help it whip up better and create that fluffy, airy texture.
– Don’t skip the **folding step**—this is essential to keep the ice cream light and not dense.
– If you’re feeling adventurous, you can add mix-ins like crushed cookies, chocolate chips, or a swirl of caramel before freezing to create your own custom ice cream flavor.

This **No-Churn Cookie Butter Ice Cream** is the perfect way to indulge without the hassle of making ice cream from scratch or using any special equipment. It’s creamy, rich, and full of irresistible cookie butter flavor that will have everyone coming back for more. Enjoy your homemade ice cream treat!