You guys, two weeks ago our first Trader Joe’s opened in town. I know, I know, Winter Park (and Florida for that matter) is late to the game but I’m seriously way too excited about it. Until now every time we visit a city with a Trader Joe’s we fill out suitcases with chocolate covered almonds and cookie butter. You know, necessities, right?
So after mentioning the idea of starting an ice cream series on Instagram, your awesome responses encouraged me to give it a go. Thank you!
I decided to kick off the series with a cookie butter ice cream. And just when you thought it couldn’t get any better I’ll let you know that this recipe doesn’t involve any cooking too! Yep, just mix it together and throw it all in your ice cream maker.
No-Cook Cookie Butter Ice Cream
– 3 cups heavy cream
– 1 1/8 cup sugar
– pinch of salt
– 1 1/2 tablespoons pure vanilla extract
– 1 1/2 cups half-and-half
– 1/2 jar of Trader Joe’s Cookie Butter, any flavor you like (I used the crunchy kind)
Whisk together all the ingredients in a mixing bowl. Then slowly pour the mixture into your ice cream maker. Run it for 15 minutes and then start adding spoonfuls of Cookie Butter every minute or so until you’ve added about 1/2 a jar. Continue running the ice cream machine until it’s been mixing for 30 minutes. The ice cream will be soft and will be best when it’s frozen overnight in an air tight container. I highly recommend this ice cream container from Williams Sonoma. It’s insulated and long and narrow so you get perfectly round scoops every time.
If you’re using a Cuisinart ice cream maker, like mine, then you need to freeze the ice cream bowl overnight before making the ice cream. Place the paddle and cover on the bowl and turn it on before slowly pouring the ice cream into it.