Vanilla Ice Cream with Cookie Butter Swirls

As promised in the last post, here is another cookie butter recipe. This time, in ice cream! Yeah yeah, it’s the end of November and you might think I’m silly for making ice cream. But, as I keep trying to explain to people, ice cream is a year-round dessert to my husband. I debated if I wanted to make an ice cream flavored with the cookie butter, or swirl it in. As you can tell from the title, I went for the add-in option. Next time I might try to make its own flavor, too.

What is great about this recipe is that I ran out of cookie butter, but had extra ice cream, so I got to discover that peanut butter also worked well with the base. If you don’t have cookie butter or just prefer peanut butter, then feel free to substitute. I have made vanilla ice cream on this blog several times already, so if you want more pictures, feel free to check them out. One change I made is using 4 egg yolks instead of 5. My husband and I did not notice any difference, so I will keep that change for the future. It’s a nice way of saving myself an egg and some calories!

Directions for Vanilla Ice Cream with Cookie Butter Swirls

  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup sugar
  • Pinch of salt
  • 3/4 teaspoon cinnamon
  • 1 vanilla bean, split down the middle
  • 4 egg yolks
  • 1 Tablespoon vanilla extract
  • Cookie butter (about 1/2 cup)

In a medium saucepan over medium low heat, combine the milk, 1 cup of cream, the sugar, cinnamon, and salt. Heat to about 175 degrees (or until the milk mixture is steamy). Scrape in the vanilla bean, then drop it in. Cover and remove from the heat to sit for about 1 hour.

Prepare an ice bath for a large bowl with the remaining 1 cup of cream in the bowl. Place a mesh strainer on top. Bring the milk mixture back to temperature. Meanwhile, whisk the egg yolks together in a small bowl. Add some of the milk mixture into the eggs to temper them. Add all of it to the saucepan and heat until the mixture reaches a temperature of 180 degrees. Remove from the heat and pour through the mesh strainer into the bowl. Add the vanilla bean to the bowl. Stir in the vanilla extract. Cover and chill for at least 4 hours or overnight.

Cinnamon and vanilla beans…mmm

Remove the vanilla bean before churning the ice cream.

While the ice cream churns, have the cookie butter ready. Near the end of churning, drop in spoonfuls of it.

You can add more or less for your preference. Place the ice cream in a container for the freezer and freeze until firm.

Directions for Vanilla Ice Cream with Cookie Butter Swirls without pictures

  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup sugar
  • Pinch of salt
  • 3/4 teaspoon cinnamon
  • 1 vanilla bean, split down the middle
  • 4 egg yolks
  • 1 Tablespoon vanilla extract
  • Cookie butter (about 1/2 cup)

In a medium saucepan over medium low heat, combine the milk, 1 cup of cream, the sugar, cinnamon, and salt. Heat to about 175 degrees (or until the milk mixture is steamy). Scrape in the vanilla bean, then drop it in. Cover and remove from the heat to sit for about 1 hour.

Prepare an ice bath for a large bowl with the remaining 1 cup of cream in the bowl. Place a mesh strainer on top. Bring the milk mixture back to temperature. Meanwhile, whisk the egg yolks together in a small bowl. Add some of the milk mixture into the eggs to temper them. Add all of it to the saucepan and heat until the mixture reaches a temperature of 180 degrees. Remove from the heat and pour through the mesh strainer into the bowl. Add the vanilla bean to the bowl. Stir in the vanilla extract. Cover and chill for at least 4 hours or overnight.

Remove the vanilla bean before churning the ice cream. While the ice cream churns, have the cookie butter ready. Near the end of churning, drop in spoonfuls of it. You can add more or less for your preference. Place the ice cream in a container for the freezer and freeze until firm.

Advertisements

7 thoughts on “Vanilla Ice Cream with Cookie Butter Swirls

  1. Ice cream is for all the time, not just summer! I initially wanted to do a Graeters ice cream (local favorite) giveaway instead of the chocolate but it was crazy expensive to ship. Your way seems much cheaper. I think I will bookmark this for when I get some vanilla beans. I still haven’t ordered any but the recipes sure are racking up.

    • You can actually make this without a vanilla bean. You just use vanilla extract. Not as strong a vanilla flavor, but it can still work. Or you could go nuts and make chocolate ice cream with cookie butter swirls. That would be possibly even yummier. 🙂

  2. Pingback: Brown Sugar Ice Cream with Speculoos Crumbs | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s