Attention: Cookie Milk Ice Cream is now a thing. And it is seriously great. If you love cookie butter, you’ll like the flavor of this speculoos cookie ice cream.
Don’t miss my round up of all my ice cream recipes.
Move over, Cereal Milk, there’s a new milk in town.
Christina Tosi, the chef/owner at Momofuko Milk Bar, for those not already In the Know, took everyone’s favorite, the milk left in the bowl after the cereal is gone, and turned it into a star. I love her playful style, sense of nostalgia, and keen understanding of how ingredients work.
As much a fan as I am though, I’m telling cereal milk to take a hike. Vamos.
I’ve been trying to figure out a way to make a speculoos ice cream without resorting to cookie butter. I’m not really a fan of it. I think it has an odd aftertaste and it’s something like 60% oil. So, rather than just mixing some cookie butter (Biscoff Spread) into my ice cream base, I took my cue from Tosi’s cereal milk and decided to give Cookie Milk a try: I steeped Speculoos cookies (specifically, those Dutch Windmill Cookies with almonds in them) in my dairy, strained it out, and then use that in the ice cream. I had no idea if this was going to be an excellent idea or a beautiful disaster, and fortunately, it turned out to be the former.
When I opened my package of Archway Dutch Windmill Cookies, I was annoyed because there were only thirteen cookies in the package? What is that? So I ate one. I took 9 of the remaining cookies (about 6.5 ounces), dumped them in a bowl and poured 20 ounces of half and half on top. I stirred them and shoved them in the fridge for a really long time. Maybe an hour or two. When I came back to them, I stirred them a bit more and then strained it. I pressed down lightly on the solids (which were completely unrecognizable as cookies, let alone windmills), but not too hard. I didn’t want cookie goo coming through, only the starchy milk. I ended up with just under 2 cups of “cookie milk.”
To that, I added 2 ounces of dark brown sugar, 2 teaspoons of corn starch and a pinch of salt. I cooked that until it came to a boil, strained it out and chilled it. When it was cold, it was almost as thick as soft-set pudding. I think the starches in the cookies, even though baked, helped to thicken up the liquid, so maybe next time I will try not adding any cornstarch at all. Anyway, since it was so thick, I warmed another 8 ounces of half and half with another pinch of salt and 1 ounce of brown sugar and then stirred that in to the rest. That completely took care of the texture issue.
The base needed not one pinch more of spice–even though “diluted,” the base tastes and smells just like the cookies. Success!
Hello, Cookie Milk Ice Cream
As the ice cream was churning, I took the remaining three cookies, coarsely chopped them, and stuck them in the freezer. Silly to mix in room temperature ingredients to something you’ve taken great pains to freeze. I mixed the cookie pieces in with the base during the last couple of minutes and then layered it with brown sugar (like I did for last week’s) to make a molasses-y, caramelly ribbon.
Why didn’t I just use cookie butter? Well, I didn’t want all that extra fat in the ice cream–I hate when homemade ice cream leaves a coating of fat on the inside of your mouth. Gross. Plus, I wanted to see if cookie milk could be a new thing. And it can be! I think you could probably make cookie milk with almost any kind of cookie. And then you could turn it into ice cream or not.
This ice cream has one of the shortest ingredient lists of any ice cream I’ve ever made. And it is good. Seriously good. It’s cookies in cookies with a side of cookies. Yay! Here’s how you can make your own.
For the Ice Cream Base
- 6.5 oz (give or take--I'd say anywhere between 6 and 8 oz of cookies) your favorite speculoos cookies (I used Archway)
- 28 oz half and half, , divided use
- 3 oz (by weight), dark brown sugar
- 2 teaspoons corn starch
- 1/4 teaspoon kosher salt, (or to taste)
For the Mix-Ins
- Broken/Crumbled/Chopped Cookies, , frozen (about 1 cup's worth) I had 3 windmill cookies left, so that's what I used
For the Swirl
- 3-4 Tablespoons dark brown sugar
For the Ice Cream Base
- Place the cookies in a large bowl.
- Pour 20 oz half and half over the cookies, stir, and refrigerate for at least an hour or up to 4 hours.
- Strain the "cookie milk" through a fine mesh strainer, tapping the side of the strainer firmly with a wooden spoon to keep it flowing and pressing down gently on the solids. Don't push down so hard that actual cookie goo is coming through. Towards the end, some thicker stuff will come through, but try to keep it at a minimum. Discard the cookies (feed them to a pet or something).
- To the milk, add the dark brown sugar, salt and corn starch.
- Whisk over medium high heat until the mixture reaches a boil and thickens. Let boil for maybe 10 seconds and then strain into a metal bowl set in an ice bath.
- Chill, stirring occasionally, until cold.
- Pour in the last 8 ounces of half and half. Taste for salt and adjust if necessary.
- Churn in your ice cream maker according to manufacturer's instructions.
Putting It All Together
- Add the cookies during the last 2-3 minutes of churning or just fold them in until evenly distributed.
- Sprinkle about 1- 1 1/2 Tablespoons brown sugar in your container.
- Layer in about 1/3 of the ice cream.
- Sprinkle on more sugar, then ice cream, then sugar and finish with ice cream.
- Press plastic wrap down directly on the surface of the ice cream and ripen in the freezer for at least 4 hours.
And, there you have it friends. I’m pretty sure you saw it here first, too: Cookie Milk. Cookie Milk Ice Cream. Now, go steep your favorite cookies in milk and make your own version of cookie milk ice cream!
Another Ice Cream Tuesday!
My friend Stacy from the beautiful Food Lust People Love joined me in #IceCreamTuesday madness today! Look what she made! No Churn Brown Sugar Peach Ripple Peach Ice Cream! How’s that for a delicious mouthful and a welcome addition to Ice Cream Tuesday? Because you know what we say:
Don’t Forget the Giveaways!
Thanks for reading. Oh, before I go, I wanted to remind you of two giveaways going on now here. Click the links to enter for your chance/chances to win!
- Pickled Pear Sorbetto (case of Taylor’s Gold Pears and $150 VISA gift card; giveaway on-going through July)
- Passion for Coffee Review (copy of Passion for Coffee: Sweet and Savory Recipes with Coffee–I highly recommend this book; I’ll be choosing a winner on Friday, June 13 at 7pmET).
Other Great Ice Creams from Around the Hinternets
- Sicilian Chocolate Gelato with Bourbon and Dark Chocolate Chips from Creative Culinary
- Blueberry Cheesecake Ice Cream from Tutti Dolce
- Eggnog Ice Cream from Greedy Girl Cooks
- Coffee Vanilla Ice Cream from Roti & Rice
- Coffee Tequila Ice Cream with Smashed Malted Chocolates from Drizzle & Dip
- Dutch Cocoa Popsicles with Vanilla Bean Magic Shell from The View from Great Island