I am prone to exaggeration. But there is not an ounce of embellishment when I say that I think this homemade cookie butter ice cream with chunks of Biscoff cookies speckled throughout is the best thing I’ve ever tasted. Friends, it is seriously cuckoo-for-cocoa-pops amazing.
And it’s the perfect addition to the Summer Fun Series at Naptime Creations– a series dedicated to summer fun with your kids. I adore Emily (we hung out in Hong Kong, where she lives, in the fall) and love the idea of a series all about summer fun! And making homemade cookie butter ice cream with your kids = fun. Also, eating said cookie butter ice cream = more fun.
Quick backstory- when I was in Denver, Jord and I were dashing through Trader Joe’s and I saw a beacon of glory in the freezer. Yep, you guessed it- cookie butter ice cream. Although we are sadly lacking Trader Joe’s (and cookie butter ice cream) in Saipan, I do have an ice cream maker. And cookie butter. And Biscoff cookies.

A recipe for amazingness? Turns out yes.

Like heaven on a cone, y’all.
You need this. ASAP.

Cookie Butter Ice Cream Recipe

INGREDIENTS

3/4 cups cookie butter

1/4 cups sugar

3 cups half and half

1 Tbsp vanilla extract

Dash salt

10 Biscoff cookies, chopped into pieces

DIRECTIONS

Cream the cookie butter and sugar in a stand mixer until well mixed. Add one cup of half and half and mix well. Whisk in the other two cups of half and half, vanilla and salt. Mix well. Chill the mixture in the fridge for an hour or two. Add to an ice cream maker and follow the manufacturers’ instructions. Add the Biscoff cookies to the ice cream maker in the last five minutes of mixing. Serve immediately for a soft serve consistency. Scoop into a bowl and freeze for a couple of hours for a firmer texture.

Ummm… this should be on your to do list for today. YUM. Times a thousand.

ps- Before you go check out all the other fun posts going up today!