Strawberry Cookie Butter Ice Cream
By Bianca Dodson
Strawberry Cookie Butter Ice Cream
By Bianca Dodson
Yield/Serves:
Makes 10 servings
- 2 cups Heavy Cream
- 1 Tablespoon Vanilla Extract
- 1- 14oz can Sweetened Condensed Milk
- ½ cup Cookie Butter- Melted
- ½ cup Crushed Cookie Butter Cookies
- ¾ cup Diced Strawberries
- ¼ cup Sugar
- 1 teaspoon Lemon Juice
In a heavy bottomed pot, bring strawberries, sugar, and lemon juice to a boil over medium heat. Once bubbling reduce heat to low. Cook for about 5 minutes or until strawberries begin to break down. Allow to cool.
In a microwavable safe bowl, melt cookie butter in 30 second increments. Pour the sweetened condensed milk in with the cookie butter. Set aside and allow to cool.
Grab a medium size bowl and whip heavy cream until stiff peaks form. Fold in the cookie butter/sweetened condensed milk mixture.
Pour Ice Cream into freezer safe container. Layer with strawberry puree and crushed up cookies. Use a butter knife to swirl in the strawberries and crushed cookies.
Freeze the ice cream for at least 5-6 hours but overnight is best.
In a microwavable safe bowl, melt cookie butter in 30 second increments. Pour the sweetened condensed milk in with the cookie butter. Set aside and allow to cool.
Grab a medium size bowl and whip heavy cream until stiff peaks form. Fold in the cookie butter/sweetened condensed milk mixture.
Pour Ice Cream into freezer safe container. Layer with strawberry puree and crushed up cookies. Use a butter knife to swirl in the strawberries and crushed cookies.
Freeze the ice cream for at least 5-6 hours but overnight is best.