This Vegan Cookie Butter Ice Cream is the perfect indulgent treat! A vanilla ice cream filled with speculoos cookie butter chunks and sprinkled with crushed speculoos cookies, what’s not to love?
Ingredients You’ll Need to Make Vegan Cookie Butter Ice Cream:
- speculoos cookies – you’ll use these to ground up and sprinkle between the cookie butter and vanilla ice cream layers. I typically use Biscoff cookies, but you can use whatever vegan friendly brand you enjoy most!
- vegan heavy whipping cream – as with most dairy-free substitutes, all are not created equal. I found the best results using Country Crock heavy whipping cream. I tried Califia as well, and I do not recommend this brand for whipping.
- sweetened condensed oat milk – you can used whatever dairy-free condensed milk you’d like. I personally love all things oat milk!
- vanilla extract – vanilla extract will ensure your vanilla ice cream has flavor. Be sure to use a quality vanilla extract when possible for the best results.
- speculoos cookie butter – I typically use the Biscoff brand and recently remembered Trader Joe’s also carried a speculoos cookie butter some time ago, though I’m not sure if it’s still in stock. The Biscoff brand can be ordered online or found at most grocery stores near the peanut butter and jelly.
How to Make Vegan Cookie Butter Ice Cream
Making this Vegan Cookie Butter Ice Cream is a lot easier than you probably think! The first thing you’ll want to do is gather up all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you’re missing a few ingredients. Once all of your ingredients are accounted for you’ll want to start by adding your speculoos cookies to a food processor or a high speed blender and blend until you’ve created a small crumb. Set this aside while you prepare to make your ice cream.
Grab your vegan heavy cream and pour it into a large bowl. With your hand mixer, blend the vegan heavy cream on high until stiff peaks are formed. The end result should remind you of whipped cream that you would purchase in the store. To the same bowl, add in your condensed milk, salt, and vanilla extract.
Use a spatula to fold the ingredients together and continue folding until the condensed milk has been fully incorporated. The mixture should not appear streaky.
Now that the ice cream mixture has been formed, you’re ready to begin layering all of the ingredients. Grab a freezer safe container and start by layering a 1/2 inch layer of the ice cream mixture, followed by a few dollops of cookie butter scattered throughout, and then top with a thin layer of the ground speculoose cookies. Continue alternating all of these ingredients until everything has been depleted.
I found it helpful to use a cookie scoop to disperse the cookie butter. It’s important to make sure that your cookie butter dollops aren’t too big. In this case, less is more.
Once all of your ingredients have been used, cover your dish using plastic wrap or a lid. Transfer the Vegan Cookie Butter Ice Cream to the freezer and allow it to freeze for at least 8 hours or overnight. Once the ice cream is finished freezing, allow it to sit out for 5 to 10 minutes to soften a bit before scooping. At this point you’re ready to enjoy your new favorite treat! Serve in a bowl or in your favorite ice cream cones!
Vegan Cookie Butter Ice Cream Q&A
What’s the best vegan heavy whipping cream to use for Vegan Cookie Butter Ice Cream?
While testing this recipe I tried two different brands— Califia and Country Crock. I was quickly reminded that when it comes to vegan substitutes, brands DO MATTER! I tried Califia twice and couldn’t get it to whip for the life of me.
I read some reviews online and saw that Country Crock received good reviews consistently and I agree with them. This brand whipped in no time and created the best consistency! I also liked that it was more accessible and more stores seem to carry it.
What is cookie butter?
Cookie butter is simply speculoos cookies ground up into a spreadable paste. It’s the same concept as peanut butter, just swap the peanuts for cookies in this case!
Are Biscoff Cookies Vegan?
Yes! Biscoff cookies (speculoos cookies) are vegan! They contain no animal-derived ingredients and are therefor safe to consume on a vegan diet.
How long does this Vegan Cookie Butter Ice Cream last?
Technically this can last for up to 1 month in the freezer, but it’s best to enjoy it within 1 – 2 weeks for the best flavor.
Why do I need to let it sit out before eating?
Since this ice cream recipe is homemade, it’s free from preservatives that many store bought ice cream brands use, helping it to maintain its consistency and last longer than perhaps it should.
How do I store my Vegan Cookie Butter Ice Cream?
Using an air tight container is ideal, but if you don’t have a container large enough, be sure to cover it tightly. Keep it in the freezer to stay frozen.
How can I get my ice cream to freeze more quickly?
For a faster freezing time, I would recommend using a shallow dish to freeze your Vegan Cookie Butter Ice Cream in. The taller the dish, the longer it will take to freeze all the way through. You may find it helpful to use a pie pan or other small containers with lids.
Tips for Making the Best Vegan Cookie Butter Ice Cream
- Whip your vegan heavy whipping cream really well. The fluffier the better. Fluffy heavy whipping cream results in smooth, creamy ice cream.
- Be sure your cookie butter dollops aren’t too big (unless you want it that way). The beauty of creating your own ice cream is that you get to choose how much of what goes in. Smaller cookie butter dollops will ensure the ice cream is more balanced. I would recommend 5-6 small dollops per layer.
- Use the best vegan heavy whipping cream. All vegan heavy whipping cream is not created equal! As I mentioned above, Country Crock has worked consistently for me time after time.
- Allow your ice cream to freeze long enough. The best part of ice cream is that it’s a frozen treat! Nobody likes runny ice cream, so be sure to make your Vegan Cookie Butter Ice Cream well enough in advance so that you can ensure it’s had time enough to freeze through.
I know you’re gonna love this Vegan Cookie Butter Ice Cream! It’s made with just 5 ingredients and is the perfect indulgent treat! Give this recipe a try and let me know how it goes in the comments below!
If you love this recipe, be sure to try my Vegan Strawberry Cheesecake Ice Cream!
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Vegan Cookie Butter Ice Cream [+VIDEO]
Ingredients
- ~15 speculoos cookies ground
- 16.9 ounces vegan heavy whipping cream
- 11.25 ounces sweetened condensed oat milk
- 1 tbsp vanilla extract
- 1 pinch salt
- 1 14.1 oz. container speculoos cookie butter (will use ~¾ of container)
Instructions
- Add the speculoos cookies to a food processor or high-speed blender and mix until a crumb is formed. Set aside.~15 speculoos cookies
- In a large bowl whip the vegan heavy cream with a hand mixer on high speed until stiff peaks are formed.16.9 ounces vegan heavy whipping cream
- To the same bowl add the condensed milk, salt, and vanilla extract. Use a spatula to fold the ingredients into each other until the condensed milk is fully incorporated.11.25 ounces sweetened condensed oat milk, 1 tbsp vanilla extract, 1 pinch salt
- In a freezer safe container, begin layering the ice cream mixture, the cookie butter and the ground speculoos cookies. Start with a ½ inch layer of the ice cream mixture, a few small dollops of the cookie butter, and a thin layer of the ground speculoos cookies. Continue alternating each until the contents have been depleted.1 14.1 oz. container speculoos cookie butter
- Cover and transfer to the freezer for 8 hours or overnight.
- Allow the ice cream to sit out for 5-10 minutes before serving to soften. Enjoy!
