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Friday, August 22, 2014

Salted Caramel Cookie Butter Ice Cream

I sort of feel like I don't have to type anything about this ice cream, because as soon as you read how quick and easy it is to make, and then when you taste it and your eyes widen and your pupils dilate, you'll just GET it. Eat it alone. Don't bother with a bowl. Nobody did in this house. Or make it into waffle ice cream sandwiches with a sprinkling of sea salt. That's how I liked it because its so darn pretty looking, but the truth is it doesn't need anything additional.

My kids and I had a lot of fun doing this together. We made it right before bed time (IN 10 MINUTES) and the next morning it was good to go! I was feeling very nervous about it at first because the mixture is soft when first mixed and I was hesitant about what the consistency would be like. So the next morning I took a spoon and tried it straight from the freezer and then quickly refrained from having more! With giddy excitement I texted my family that we were having an ice cream sandwich party at my house that afternoon!!! I even served this to my husband's nephew as breakfast one morning :)

This was my first attempt at making ice cream. I've never felt like I would use an ice cream machine enough to want to add another bulky piece of kitchen equipment to my collection...then I came across a picture on pintrest and immediately went to Trader Joe's to get the stuff. Then I waited and waited until I knew I'd have a captive audience in my home who could eat this quickly enough so my husband and I wouldn't gain 10 pounds enjoying it on our own. The day this opportunity came we didn't bother with then I waited and waited again for another opportunity to remake it and take some shots for you guys. And here it is, my dears. I hope you enjoy!


Adapted from
Makes about 1 1/2 quarts of ice cream

 -2 cups very cold heavy cream
-1 14-ounce can (fat-free!) sweetened condensed milk
 -2/3 cup Cookie Butter
-1 cup speculoos cookies broken in half
-1 tablespoon vanilla extract
-about 1/2 jar of fleur de caramel from Trader Joe's (1/2 cup)

-In the large bowl of an electric mixer with whisk attachment, beat cream and vanilla on high speed for several minutes, just until stiff peaks form
-While whipping cream, in a separate large bowl, stir together remaining ingredients (condensed milk and cookie butter)
-Once cream is ready, fold it into cookie butter mixture. Stir in broken cookie pieces.
-Pour 1/3 the amount of ice cream into a large sized tupperware. Pour out a layer of the caramel. Don't mix. Scoop another 1/3 of the ice cream over caramel and then pour more caramel. Repeat a third layer using remaining ice cream and caramel. Using a butter knife, give a VERY LIGHT swirl to the caramel on top. Cover with saran wrap and then tightly seal with the lid of container.
-Freeze for 8 hours or overnight
-To make into sandwiches use the butter waffle cookies from Trader Joe's.

I'd love to connect with you! Follow me on instagram as savvy_chef and tag #savvychef in your creations :)

The cookie butter/condensed milk mixture alone is amazing

Ready to be covered and frozen



  1. Any suggestions for a vanilla extract substitute (trying to avoid the alcohol ingredient)? Can't wait to make this.

  2. I always use imitation vanilla, which is why I use so much of it in my recipes. I buy the jumbo sized one from Costco but I think Trader Joes sells an alcohol free vanilla also :)