Brown Sugar Cookie Butter Ice Cream Recipe

Name: Brown Sugar Cookie Butter Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (12 Oz. Size) Evaporated Milk; 1 can (14 Oz. Size) Sweetened Condensed Milk; 3 whole Large Eggs; 1 Tablespoon Rum; 1/2 teaspoons Salt; 1 Tablespoon Pure Vanilla Extract; 2 Tablespoons Unsalted Butter; 3/4 cups Packed Light Brown Sugar; 1/2 cups Cookie Butter; 12 whole Store Bought Gingersnap Cookies, Crushed And Crumbled

Servings: persons

2 cans (12 Oz. Size) Evaporated Milk
1 can (14 Oz. Size) Sweetened Condensed Milk
3 whole Large Eggs
1 Tablespoon Rum
1/2 teaspoons Salt
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Unsalted Butter
3/4 cups Packed Light Brown Sugar
1/2 cups Cookie Butter
12 whole Store Bought Gingersnap Cookies, Crushed And Crumbled

1
Whisk together evaporated milk, condensed milk, eggs, rum, salt and vanilla extract in a large bowl. Set aside.
2
Next add butter and brown sugar to a large saucepan over medium heat and heat until the brown sugar has dissolved totally into the butter (this process can take up to 10 minutes).
3
Then rapidly whisk the condensed milk and egg mixture into the saucepan quickly combining all of the ingredients. Add cookie butter into the mixture and stir until it melts into the custard.
4
Continue to cook the custard until it begins to simmer and then remove from heat. Pour the custard into a clean bowl and cover with plastic wrap.
5
Place the custard in the refrigerator and cool for at least 3-4 hours.
6
Add the completely cooled ice cream mixture into your ice cream maker and make according to your manufacturer's instructions.
7
During the last few minutes of churning, sprinkle crushed gingersnap cookies into the mixture. Remove the completed ice cream from the ice cream maker and place in a freezer-safe container. Freeze for 4-5 hours and serve.

951

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans (12 Oz. Size) Evaporated Milk, 1 can (14 Oz. Size) Sweetened Condensed Milk, 3 whole Large Eggs, 1 Tablespoon Rum, and more.

Yes, Brown Sugar Cookie Butter Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Brown Sugar Cookie Butter Ice Cream

How did you like this recipe?

Frequently Asked Questions