Cookie Butter Ice Cream with Cookie Butter Chips

Have you ever had one of those recipes that you needed to make, that you’ve made often enough before, you feel good in knowing your pantry has everything you need. So, you know, when you’re at the grocery store the day before, you think “Hmm, peanut butter (check), chocolate chips (check), ….” and don’t buy anything for the recipe. But then you go to make the recipe and realize you are missing ____. And it is probably something that is semi-important, but not a very large amount (which is how you forgot about it in the first place). Ugh. Yeah, that totally happened when I was making these blondies for my dad recently. Apparently I needed peanut butter chips. I could run to the store, but it was only 1/2 cup. So small!! I decided to look up online and see what people had done. Most people seemed to have the opposite issue: they had peanut butter chips, but no peanut butter. People! What is up with that? Oh well, I guess that’s for another day.

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Anyway, I came across a recipe from peanut butter chips. And, I really did have all of the ingredients!! Super exciting. So, you can find a direct link to that recipe here. And that’s all well and good, but sometimes you want to make a recipe for something you can’t buy at a store. You know, like cookie butter chips. And then put them in cookie butter ice cream. Why not? The best part about these chips being homemade is that they are soft and don’t get super hard in the freezer. You could even make a big batch of the chips and store them in the freezer until you’re ready to eat them use them.

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Just some shots of the (peanut butter) chips in action!

The recipe for the cookie butter ice cream is a riff on my peanut butter ice cream recipe you can find here.

Can you see the chips in this?

Can you see the chips in this?

Directions for Cookie Butter Ice Cream with Cookie Butter Chips

Cookie Butter Chips

  • 2 Tablespoons cookie butter
  • 2 teaspoons powdered sugar
  • 1-2 teaspoons milk
  • Pinch of salt

Stir all of the ingredients together in a small bowl until smooth.

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Add more milk if necessary to thin the mixture (you want it thick, but thin enough to be piped). Using a piping bag (or a plastic bag with the corner snipped off), I used a Wilton number 9 tip, pipe out the chips onto a pan or plate.

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Place the plate in the freezer for at least 20 minutes for the chips to harden. They will not get fully hard, but will be less fragile this way. When ready to use them, use a spatula to remove them from the plate. You might also wish to have piped them onto parchment and they might remove from the paper better.

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Cookie Butter Ice Cream

  • 3/4 cup smooth cookie butter
  • 150 g sugar
  • 2 cups cream
  • 2/3 cup milk
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1 Tablespoon vodka

In a blender, puree all of the ingredients (except for the vodka) together.

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Chill the mixture for a few hours in the refrigerator. Then, stir in the vodka just before churning the ice cream. Stir the cookie butter chips into the ice cream after it is churned.

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Directions for Cookie Butter Ice Cream with Cookie Butter Chips (without pictures)

Cookie Butter Chips

  • 2 Tablespoons cookie butter
  • 2 teaspoons powdered sugar
  • 1-2 teaspoons milk
  • Pinch of salt

Stir all of the ingredients together in a small bowl until smooth. Add more milk if necessary to thin the mixture (you want it thick, but thin enough to be piped). Using a piping bag (or a plastic bag with the corner snipped off), I used a Wilton number 9 tip, pipe out the chips onto a pan or plate. Place the plate in the freezer for at least 20 minutes for the chips to harden. They will not get fully hard, but will be less fragile this way. When ready to use them, use a spatula to remove them from the plate. You might also wish to have piped them onto parchment and they might remove from the paper better.

Cookie Butter Ice Cream

  • 3/4 cup smooth cookie butter
  • 150 g sugar
  • 2 cups cream
  • 2/3 cup milk
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1 Tablespoon vodka

In a blender, puree all of the ingredients (except for the vodka) together. Chill the mixture for a few hours in the refrigerator. Then, stir in the vodka just before churning the ice cream. Stir the cookie butter chips into the ice cream after it is churned.

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5 thoughts on “Cookie Butter Ice Cream with Cookie Butter Chips

  1. Way to go with the homemade PB chips! My husband would love a softer kind of chip in his ice-cream (me, I could go either way). This ice cream sounds deliciously decadent.

  2. Pingback: Homemade Chocolate Chips and Homemade Magic Shell | fudgingahead

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