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Step 1: Make the Ice Cream Base. Whisk together the evaporated milk, condensed milk, eggs, rum, salt, and vanilla extract in a large bowl. Heat the butter and brown sugar in a large saucepan over medium heat until the brown sugar has evaporated. This process can take up to 10 minutes.
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Since this is an eggless ice cream recipe, you will want to make sure to use heavy cream not half and half, for richness. Make sure to blend the sugar and cookie butter well before adding the milk and cream. Be sure to be SLOW when adding the milk and the cream or you will enf up with a big ole mess. Serving suggestions.
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Smooth out as needed. Put plastic wrap or wax paper on top of the ice cream, press gently. Freeze for 6 hours - overnight. Remove plastic wrap on the cones and ice cream. Pop out 1 ice cream semi-sphere with the cookie butter and one without. Put uncovered cookie butter side down to complete a sphere.
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In a large bowl, combine the heavy cream, whole milk, granulated sugar, cookie butter, vanilla extract, ground cinnamon, and kosher salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit from the sugar if you rub the mixture together between two fingers.
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Let cool. In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day. Pour the chilled mixture into an ice cream maker and freeze according to.
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Add the cookie butter. Melt the cookie butter in a microwave-safe bowl for about 15-20 seconds, or until nice and smooth. Whisk the cookie butter into the milk mixture until combined. Add cream and freeze. Add the heavy whipping cream, whisking to combine. Pour the mixture into a Ninja Creami pint and close the lid.
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Remove from heat and add in all remaining ingredients except for cookies. Refrigerate until chilled through. Put into ice cream maker and churn according to manufacturers directions. Near the end, add in crushed cookies and churn until they incorporate throughout ice cream.
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Add a half cup of cookie butter and all of the condensed milk to another mixing bowl. Stir them together until evenly combined, and the mixture's smooth & creamy. Add the salt to the mixture, and stir to combine. Add 1/3 of the cookie butter mixture to the whipped cream, then fold in until evenly combined.
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See printable recipe card for complete ingredients and instructions. This easy cookie butter ice cream recipe requires just three ingredients. Heavy Cream - The base for no churn ice cream. Sweetened Condensed Milk - The ingredient that takes it from cream to ice cream. Sweetened condensed milk helps create the creamy sweetness to crave!
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Stir in the cream and whisk smooth. Slowly add the milk and vanilla, whisking until smooth. Pour into the ice cream machine and freeze according to the manufacturer's directions. While the ice cream is churning, warm ⅓ cup cookie butter in the microwave for about 1 minute. Stir until smooth and liquid.
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how to make cookie butter ice cream: Whisk yolks and half the sugar together. Heat milk, cream, remaining sugar, salt and cinnamon. Temper egg yolk mixture. Heat custard until thick, strain, and stir in vanilla. Chill custard at least 4 hours. Churn in an ice cream maker until a soft-serve consistency is reached.
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Add the sweetened condensed milk, vanilla, cinnamon and ginger. Whisk to combine. In a medium bowl, using a handheld electric beater, whip the remaining cold cream to soft peaks. Add one third of the whipped cream to the cookie butter mixture and fold in gently. Repeat with the 2 more times with the remaining cream.
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Transfer the mixture to a 9×5 loaf pan and top spread over the cookie butter. Swirl the cookie butter into the ice cream. Wrap the loaf pan with plastic wrap and place it in the freezer overnight (at least 12 hours). Store the ice cream in an airtight container in the freezer for up to two weeks.
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Use a spatula to fold the ingredients into the heavy cream. Do not over mix because you don't want the whipped cream to deflate. Pour the ice cream mixture into a 9×5 inch loaf pan. Cover with plastic wrap and freeze for at least 6 hours or preferably over night. Finally, enjoy your cookie butter ice cream right away.
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Warm the milk, sugar, cookie butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the cookie butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan. Meanwhile, pour the remaining 1 cup heavy cream into a.
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Step 1: Combine sweetened condensed milk, 1/2 of the cookie butter and vanilla together in a bowl. Mix until smooth. Step 2: In a chilled bowl, whip heavy cream until stiff peaks form. Step 3: Gently fold sweetened condensed milk mixture into whipped cream. Gently fold in cookie crumbs. Step 4: Pour ice cream mixture in a 9 x 5 loaf pan.
