Sure, it's easy to pick up a pint of your favorite ice cream to share with someone you love but making it yourself is even better. Last night, we brought out our Cusinart Ice Cream maker and with just 5 ingredients and 20 minutes, we had an ice cream that was so pure and so delicious that we were rendered speechless.
The secret is Trader Joe's Speculoos Cookie Butter, a genius ingredient that is similar to Nutella in how you use it but so much better. If you buy the crunchy version, it's as if you're tasting smooth peanut butter (texture-wise not taste-wise) with crumbled shortbread/slightly gingerbread-like cookies swirled into it. A couple of weeks ago my friend, Jeff, came with me to Trader Joe's for the first time. When I realized he had never tried Cookie Butter, we bought a jar and grabbed a tasting spoon on the way out. Once in the car, I opened the jar and gave him a spoon. It was a very quiet ride albeit for the sounds of "Mmmmm."
Here's how to make this simple summer dessert. Before serving, I topped it with crumbled Trader Joe's Coconut Cashews.
Chocolate Cookie Butter Ice Cream
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 cup whole milk
1 1/2 cups heavy cream
2 Tablespoons Trader Joe's Crunchy Cookie Butter
Directions
Follow directions to prepare your ice cream maker (i.e. put the ice cream bowl in the freezer 24 hours prior to using).
In a large bowl add all ingredients. Using an electric mixer, incorporate all ingredients until mixed well. Be sure all the cocoa powder is dissolved. Cover bowl with plastic wrap and refrigerate for one to two hours. When you're ready for the best ice cream of your life, remove bowl from refrigerator and pour ice cream batter into the ice cream maker. Turn it on and let it become cold and creamy for 20 minutes or so. Scoop from bowl into serving bowls. I would add to cover when you put the remainder in the freezer, but you won't have any to save for later. It's just too good.
Happy food!
