Y’all this cookie butter ice cream is OFF THE CHAIN.
I seriously think putting cookie butter in a dairy-free ice cream is one of the best ideas I’ve ever had.
Wait… is that sad!? Lol. No? Good, because it really is wonderful.
Ok so obviously, I’m not the first person to make cookie butter ice cream (see here) but my ice cream is different… It’s DAIRY FREE and maybe vegan?! Jury is still out on whether or not cookie butter is vegan… I’m like 99% sure it is but I don’t want to get yelled at by mean internet people so I’m saying this cookie butter ice cream is “vegan at your own risk”?! Lol. But it is dairy-free!
Winner winner dairy-free ice cream for dinner!
Wait… that’s not the saying? Oh well. I’ve never been good at getting sayings right. Plus, I like mine better.
Update: Apparently, Steve’s ice cream people from Brooklyn made a dairy-free cookie butter ice cream in like 2015… so they win but I still like mine better because I’m sure it’s WAY easier.
Did you read this post’s title? Five ingredients remember? YES, ONLY FIVE.
Well… five plus waffle cones because duh.
Enough rambling (even though it’s one of my favorite things to do…), let’s discuss this recipe! We start with the EASIEST vanilla dairy-free ice cream base, which of course… involves the almighty COCONUT CREAM. Insert multiple two hands up emoji here. Coconut cream plus cane sugar, vanilla extract, and sea salt. THAT’S IT. We churn those FOUR INGREDIENTS together then mix in melted cookie butter (our most delicious and addictive fifth ingredient). Crazy ridiculously easy right?! I know. You’re welcome. I haven’t tried this recipe without an ice cream maker yet but it’s on my to do list… I’ll report back when I test that OR if you test it… let me know how it goes in the comments 🙂
Ingredients
- 2 (14oz) cans coconut cream, chilled
- 1/2 cup raw cane sugar
- 1/2 teaspoon sea salt
- 1 1/2 tablespoons vanilla extract
- 3/4-1 cup cookie butter + extra for garnish, slightly melted (AKA heated in the microwave for like 20 seconds in a microwave safe bowl)
- optional: waffle cones to serve ice cream
Instructions
- Chill your ice cream churning bowl in the freezer the night before you want to make this ice cream! Chill your coconut cream in the fridge overnight as well.
- To a high-speed blender, add the chilled coconut cream, cane sugar, sea salt, and vanilla extract then blend until completely smooth. Chill this mixture for 2-4 hours in the fridge.
- Once chilled, pour mixture into pre-chilled ice cream churning bowl and use according to instructions. I have the Kitchen Aid ice cream maker attachment and I churned mine on low for 45 minutes.
- Once the ice cream is at soft-serve consistency from churning, pour it into a freezer-safe container (I have these). Using a butter knife, scoop some cookie butter onto the knife then dip it into the ice cream and swirl it around to create a marbled pattern. Alternatively, you could pour a portion of the cookie butter into the ice cream and mix it up with a large spoon. Make sure to evenly distribute the cookie butter throughout the ice cream! Place ice cream in its container in the freezer for about 4 hours or until ready to eat. I recommend letting it sit out for about ten minutes before scooping. It will be much easier on your arms...
- Serve: Scoop ice cream into waffle cones then drizzle a little extra cookie butter on top… DEVOUR.
Notes
Total time includes the two 4 hour chilling periods.
Still really want to open that dairy-free/vegan ice cream store/truck… I need to get working on this.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on Instagram!! I’d love to see your cookie butter ice cream in action. Peace, friends!
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