Vegan Cookie Butter Ice Cream [+VIDEO]
A creamy vanilla ice cream filled with speculoos cookie pieces and cookie butter chunks in every bite!
Servings 8
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!