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I hate this recipe.
I hate that I love Cookie Butter so much. I hate that I sneak spoonfuls on the reg, and I am really not that type of person (O on the other hand…). I hate that I don’t feel this way about sorbets or carrots or chocolate smoothies.
No, I hate this recipe because I can never make it 100% healthy, of course; I hate it because I love it so much. Like, so much, you guys. So. Much.
This recipe was inspired by the type of tea I wish I had–small cups of Earl Grey flanked by spiced, rich little Speculoos or Biscoff rectangles. The type of tea you’re totally invited for, whenever you’re in the neighborhood. Let’s make this *a thing*, shall we?I might even get a little enthusiastic and serve this Cookie Butter Earl Grey ice cream instead! We both deserve it, honestly. Besides, while it might not be the healthiest thing you’ve eaten all week, it’s vegan and our part of the recipe is refined sugar free (I can’t speak for Speculoos cookies or Cookie Butter, though)!
It’s rich and spiced and soft and creamy and perfect. It’s full of tiny chunks of Speculoos cookies and the scent of bergamot wafts off of the creamy coconut base. There’s even a Cookie Butter swirl! Why?
You’ll love this recipe because it can be made entirely in a blender. You’ll love this recipe because it tastes like Cookie Butter. You’ll love this recipe because the flavors are so complete and warming yet cooling all in one. The perfect almost-fall-weather treat, so make ‘er today!
Cookie Butter Earl Grey Ice Cream (Vegan)
Ingredients
- 1 14-ounce can full-fat coconut milk
- 4 bags Earl Grey tea optional
- ½ cup cashews soaked
- 1 tablespoon Grand Marnier
- 6 Speculoos or Biscoff cookies plus 6 more crumbled cookies
- ½ cup agave nectar
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¼ cup Cookie Butter
Instructions
- If infusing with Earl Grey: in a small saucepan over low heat, place coconut milk and whisk ’til smooth. Add Earl Grey tea bags and cook about 10 minutes, or until infused and fragrant. Remove tea bags and cool completely.
- In a blender, preferably high-speed, combine coconut milk infusion, cashews, Grand Marnier, 6 Speculoos or Biscoff cookies, agave nectar, coconut oil, vanilla, and salt. Blend until totally smooth and freeze according to ice cream maker directions.
- When mixture resembles soft serve, gently mix in the Speculoos or Biscoff crumbs and Cookie Butter. Keep in an air-tight container in the freezer. Tastes awesome in a waffle cone!
- You can skip the Earl Grey infusion if you want, but I liked the fragrant bergamot aroma it added to the whole thing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Oh my – this would be so dangerous in my house! I love cookie butter (I can’t buy it often because of the eating spoonfuls problem! haha) and earl grey tea … And now I want some dessert…
Am I the only one on the planet that has no clue what cookie butter is (really… I had to look it up!)!?!!? But, now that I know… I can see why you’d be crazy over this ice cream! And Earl Grey – my most favorite tea… I’ll be right over?! Oh, Cheryl, you’re constantly making my ‘to do’ list longer! Will you knock it off!? Your photography is so beautiful. Just inspiring! Thank you!!
What an awesomely ridiculous combination, Cheryl. I have a feeling I’d love it as much as you, which is why I never keep ice cream in the house. (I’ve become quite a bit of a cookie/dessert monster recently, so I try to avoid the temptation whenever I can, haha.)
However, I’ve never made vegan ice cream, and it’s clearly high time I tried my hand at it…
Looks amazing! NICE shadows in these pics. 😉 I especially like that last photo.
I could eat this 3 times a day and for desert. So good! And beautiful shots! 🙂
My fiancé loves tea and he loves ice cream. I bet he’d love this! I should probably invest in an ice cream maker at some point…
There must be something about fall that screams cookie butter! I love the idea of using something that’s normally warming as a flavor in an ice cream 🙂 It seems so cozy!
wow this ice cream looks so delicious, flavourful and totally amazing! I’ve gotta make this recipe 😉
Bahahaha I hate that I HAVE to make this. Look what you’ve done!!!!
Oh my word! This ice cream look amazing and I love you for sharing it! Cookie Butter = my life since moving to Belgium! I can’t get enough of it! They love lathering it on toast here and eating it for breakfast! Love this ice cream recipe and can’t wait to try 🙂