Aug 5, 2020

Cookie Butter Ice Cream Sandwiches

These cookie butter ice cream sandwiches are perfect for anyone who adores the flavor of Biscoff or Speculoos cookie butter.

Cookie Butter Ice Cream Sandwiches




These cookie butter ice cream sandwiches are amazing. The ice cream in these sandwiches was inspired by my peanut butter no churn ice cream recipe and the chocolate wafers are from my favorite chocolate wafer recipe that I first posted a long time ago.

This ice cream turned out even better than I expected. I substituted the cookie butter I had leftover from making this Biscoff cheesecake for the peanut butter in the original recipe and was totally smitten by the flavor.

You will also have some leftover ice cream and a few cookies after assembling these sandwiches that you can save as your own personal stash off tastiness.


Cookie Butter Ice Cream Sandwiches with chocolate wafers




What is cookie butter?


Cookie butter is a decadent treat that is made from ground up European spice cookies, some fat, and sugar. The two most popular brands are Biscoff and Trader Joe's. Cookie butter is crazy delicious. You'll have a hard time not eating it out of the jar with a spoon.

Factoid: Speculoos cookies were introduced to the United States via Delta Airlines, which rebranded them as Biscoff (source: Bon Appetit). Evidently, Belgian parents used to make speculoos sandwiches for their kids with butter, crumbled cookies, and sugar.

Finally, Lotus Foods introduced cookie butter. The rest is history.

Cookie Butter Ice Cream Sandwiches ingredients




This has got to be my new favorite ice cream flavor.

How to make round ice cream sandwiches: 


First, after making the ice cream, freeze it on a parchment lined quarter sheet pan so that it is already the right thickness for making ice cream sandwiches.

Next, lift the ice cream out of the pan, and, working quickly, use a round cookie cutter to cut the ice cream to the same size as the cookies. I used cookie cutters that are scalloped on one side and smooth on the other side (affiliate link) so that I could have scalloped cookies and smooth ice cream disks.

I cut one round at a time, sandwiched it between cookies, wrapped it in plastic wrap, and quickly transferred it to the freezer. If your ice cream gets too melty, just place it back in the freezer for a few minutes to firm it up.

Biscoff ice cream




Once you've cut out as many ice cream sandwich circles as you want, scrape the leftover ice cream into a container and freeze it for ice cream cones and bowls of ice cream.


Cookie Butter Ice Cream Sandwiches Recipe Variations:


For this no churn ice cream, after folding the ingredients together, you can swirl in more cookie butter for a ripple effect. You can also stir in some crushed Biscoff cookies for some crunch. 

For the cookies, you can use store bought chocolate wafer cookies. You can also make your own speculoos for sandwiching the ice cream.

Roll the edges of the finished ice cream sandwiches in speculoos cookie crumbs, or even a combination of cookie crumbs and sprinkles for an extra dazzle.


Cookie Butter Ice Cream Sandwiches filled with biscoff




Welcome to this month's Foodie Extravaganza, where we celebrate fun food holidays. This month, we are making Ice Cream Sandwiches! Our host is Culinary Adventures with Camilla.

Check out everyone's recipes:





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Cookie Butter Ice Cream Sandwiches filled with biscoff and chocolate wafers




Cookie Butter Ice Cream Sandwiches

Print
Cookie Butter Ice Cream Sandwiches
Yield: 8 to 10 ice cream sandwiches
Author: Karen Kerr
These cookie butter ice cream sandwiches are perfect for anyone who adores the flavor of Biscoff or Speculoos cookie butter.

Ingredients:

  • 16 to 20 chocolate wafer cookies
  • 1 (14 ounce) can sweetened condensed milk
  • 2/3 cup cookie butter
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 cups heavy whipping cream

Instructions:

  1. In a medium bowl, mix the condensed milk, cookie butter, vanilla, and salt until fully combined.
  2. In a separate bowl, whip the heavy cream until it forms stiff peaks.
  3. Fold about a cup of the whipped cream into the milk and cookie butter mixture until combined.
  4. Gently fold the rest of the whipped cream into the milk mixture with a rubber spatula until just combined.
  5. Scrape the mixture into a foil or parchment lined quarter sheet pan and cover with plastic wrap, pressing the wrap against the mixture.
  6. Freeze for about 6 hours, until firm.
  7. Lift the ice cream out of the pan and place it on a cold counter top. 
  8. Using a cookie cutter the size of the cookies you are using, cut the ice cream into circles and sandwich between the cookies. Immediately wrap with plastic and place in the freezer. If your ice cream gets too melty, place it back into the freezer until it firms up. 
  9. Once you have assembled, wrapped, and refrozen the ice cream sandwiches, place them in a freezer bag in the freezer. 
  10. Save any ice cream scraps in an air tight container. 
Calories
338.82
Fat (grams)
21.69
Sat. Fat (grams)
9.49
Carbs (grams)
33.87
Fiber (grams)
1.33
Net carbs
32.54
Sugar (grams)
18.18
Protein (grams)
3.75
Sodium (milligrams)
259.54
Cholesterol (grams)
37.41
ice cream, ice cream sandwiches
dessert
Belgian, American
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6 comments:

  1. You cut the ice cream to the right size and shape?!?! You are a genius. Thanks for joining me, Karen. I can't wait to try your recipe and process.

    ReplyDelete
  2. Love to see those firm cookie butter sandwiches, mine where melting away to glory!

    ReplyDelete
    Replies
    1. I definitely had to work quickly. Thank goodness for air conditioning!

      Delete
  3. These look fabulous! And certainly easy enough too. I can't wait to make some.

    ReplyDelete

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