You are going to love/hate me for this recipe. It is kind of amazing. And it was most definitely a bad idea to make it the week before year-end finals of my 2nd year of medical school (stress eating, anyone?). I don’t regret it though, because I learned that the only thing more delicious than cookie butter is cookie butter frozen and swirled in ice cream, with cookie butter sandwich cookies thrown in the mix.
The ice cream base if adapted from Alton Brown. I use it frequently because the consistency is always smooth and creamy, it is simple to make, and doesn’t have any eggs in it to worry about. And it is a good thing this recipe is so easy, because believe me, it will disappear fast and you will want to make it again and again. Don’t say I didn’t warn you.
- 2 cups half and half
- 1 cup whipping cream
- 1 cup sugar
- 4 sticks cinnamon
- 5-6 whole cloves
- ⅔ cup cookie butter (I like the smooth kind for this)
- ½ of a 10oz package Trader Joe's cookie butter sandwich cookies, broken up into various sized pieces
- Combine half and half, whipping cream, sugar, cinnamon stick, and cloves in a medium sauce pan over medium heat. Bring the mixture just barely to a simmer; don't let it boil. Once you see a bubble hit the surface like it is about to boil, remove from the heat. Transfer mixture into a container with a tight lid and refrigerate overnight for the flavors to meld.
- Strain the mixture, then freeze in an ice cream maker according to the manufacturer's directions. Once the ice cream is about soft serve consistency, stop ice cream maker. Fold in cookie pieces. Drop cookie butter by spoonfuls onto the surface of the ice cream, then gently swirl throughout. Transfer to a lidded container and freeze until hardened, at least 1 hour.