Can't! Stop! Eating! This! Cookie Butter No Churn Ice Cream Recipe - Glen And Friends Cooking

[@halynamyers8664]

OK first time I've heard of speculoos! cookie butter. New flavour test time.

[@jrmcd322]

Just did 4 different flavors this past weekend. Cookies and Cream, Cheesecake, Butter Pecan, Chocolate with chocolate covered malt balls (my dad’s favorite candy). The family loved them and how smooth and creamy they were. Super simple to make. Thanks for the base recipe.

[@akadventurer7563]

You need to post the cheesecake recipe! :-D (please!)

[@sr2291]

Nice!

[@sr2291]

@@akadventurer7563 Google Cheesecake no churn ice cream.

[@akadventurer7563]

@@sr2291 that doesn't get a Glen version which I'm sure will be better or at least different than anything else on the web.

[@jrmcd322]

@@akadventurer7563 I followed his base recipe and added about half a packet of cheesecake flavored instant pudding. I think the little bit of gelatin actually made the mouth feel even creamier. Just make sure to mix it good or it can come across a little grainy if the pudding isn’t well incorporated. Did the same with pistachio pudding and chopped pistachios and my kids loved it.

[@firenter]

Hi resident of the home of speculoos here: pronunciation should be more like spe-cue-lows rather than spe-cue-loose Very glad the wider world got to know this wonderful product in the last decade or so may our spiced cookies keep filling your days with joy!

[@Mi5terMarc]

I've never heard of it. I know the dutch speculaas cookies. Is it the same thing?

[@firenter]

@@Mi5terMarc Speculaas & speculoos are in essence the same thing, speculoos is from Belgium and the ratio of spices is just slightly different than Dutch speculaas. Speculoos cookie butter is a thing that started appearing around here in the mid 2000's IIRC and then started getting exported around the world in the 2010's

[@GrainneDhu]

Oooooo, Speculoos liqueur! It must be invented. It must. Please, please, please?

[@MaximeCroquant]

It already exists in Belgium where spéculoos are from. We also have spéculoos gin.

[@GrainneDhu]

@@MaximeCroquant oooooo, both sound incredibly good. I never thought of speculoos gin but it is probably wonderful!

[@warmsteamingpile]

I like how Glen licks the beaters. I do the same thing.

[@susanboon4605]

Just fell down the rabbit hole! Was looking for the link about condensed milk, and saw the link for the aviation channel. I've already got my husband watching the cooking channel, but another one about aircraft?! Bingo! He is an aircraft engineer (Hawker-Siddley 1964-1969) whose passions are aircraft and cooking. And then you said Edenvale - we live in Shelburne, ON, so we have often passed that airport. This is just another thing we will be able to enjoy together, and for that, I thank you.

[@lauras5648]

LOOKS SO GOOD!!! I LOVE SPECULOOS!! But I don't see a link for the condensed milk question!

[@absolutjackal]

TL:DR…all condensed milk in the US and Canada is sweetened or it can’t be legally called condensed milk. Full stop. Evaporated milk on the other hand is the exact opposite, it can’t be sweetened. Outside NA YMMV.

[@irian42]

I find it very amusing that Glenn wants to really educate us that it's not necessary to clarify that it's *sweetened* condensed milk as all condensed milk is sweetened, even though it would probably be easier for him just to say *sweetened * condensed milk... ;-)

[@Jeffffrey0902]

I don't get it. Do you mean it's easier to say "sweetened condensed milk" than "condensed milk"?

[@denrayr]

@@Jeffffrey0902 it's easier to say sweetened condensed milk because it avoids having to explain that all condensed milk is sweetened.

[@jjudy5869]

Evaporated milk is condensed milk, i.e. tinned milk. So is sweetened condensed milk. And if you were raised by the era of women I was raised by, you need to specify which product you are using in your recipe. So, maybe, for Canadians it's cut-n-dried but not for farm folks from the middle of the USA.

[@GlenAndFriendsCooking]

@@jjudy5869 Except... Under U.S. (and Canadian) labeling laws: - Evaporated Milk is not allowed to contain added sugar / sweetener. So to be labeled 'Evaporated Milk' it always has to be unsweetened. - Condensed Milk always must contain added sugar (at least 40% sugar). So to be labeled 'Condensed Milk' it always has to be sweetened. So it seems pretty cut-n-dried; yes they are both shelf stable tinned milk, but they have different names mandated by law.

[@glandriault1918]

Caramel or butterscotch ice cream recipe please. Love this series Glen! Thx

[@MrNatWhilk]

Just a thought- you’ve probably heard of the old trick of boiling a can of condensed milk to make caramel/ dulce de leche. Since this has a can of condensed milk anyway, I wonder if a boiled can would work too?

[@kcrafter101]

I was looking forward to the article on sweetened vs unsweetened condensed milk

[@MrRilarios]

In the US and Canada all condensed milk is sweetened.

[@maryobrien4415]

Just made a no churn ice cream this weekend with Bailey's. Instead of cookies I added chunks of crust from my latest batch of Irish soda bread and then just before I put the mixture into the bowl to freeze I worked some caramel through the ice cream to create flavour streaks. It was awesome. I am so glad I have come across your process for making no churn ice cream. The flavour possibilities are endless.

[@christinablenkhorn2931]

I made coffee with a chocolate swirl. Just added instant coffee to the cream and let it sit, then when it was whipped and in the frozen bowl, I poured in a chocolate sauce I had on hand for strawberry season.

[@joanbroadway759]

I never heard of Speculoo's cookie butter. You learn something new every day.

[@BeboRulz]

Trader Joe's cookie butter is AMAZING. There's smooth & crunchy. They now have cookies, chocolate bars, and ice cream.

[@Sorcerers_Apprentice]

You can make the ice cream a little less dense by putting it in a metal bowl, putting it in the freezer for a couple hours, then taking it out every hour and whipping it a bit to work more air in, repeating a few times before putting into the glass bowl and covering it to harden. It's also a good idea to cover the surface of the ice cream with a layer of plastic wrap or silicone parchment paper, to prevent the fat in the ice cream from absorbing any funky flavors from other foods in the freezer.

[@stevejohnson6248]

I was today years old when I first heard of cookie butter.

[@tommycarroll551]

I love these recipes. I’m having a lot of success with them!

[@LeesaDeAndrea]

Cookie butter??? That's a new one for me. Never heard of that before.

[@BeboRulz]

Trader Joe's 👍 it's basically a gingersnap spread. Make sure you get Cookie Butter & not Biscoff spread. Two different things.

[@LeesaDeAndrea]

@@BeboRulz I've never heard of gingersnap spread either. Spread made out of gingersnaps??? What a world.

[@christenagervais7303]

I love specaloos cookies!

[@ginacastle7337]

My daughter does the no-churn ice cream all the time for us, mainly chocolate and strawberries. However, I will surprise her with this recipe because we LOVE Bischoff cookies and cookie butter! Can't wait to try this ASAP! All items on shopping list already! Thanks Glen!

[@melrupp2129]

Biscoff love!😍

[@kencastania4582]

love all the shows you do....thanks

[@erinchamberlain1315]

Oh my... I must make this one!!!!

[@IsaacIsaacIsaacson]

This is the same as my mother's icecream base. We like to mix in crushed honeycomb chocolates / crunchie chocolate bars.

[@phranerphamily]

I'm definitely going to make this but I think I will add a little bit of vanilla

[@jmacd8817]

For anyone curious, speculoos is a type of cookie. Here in the states, Lotis Biscoff is the brand. I have never seen the cookie butter though. (The biscoff cookie is the one often served by American Airlines)

[@L2.Lagrange]

I'm going to have to give this type of recipe a try

[@derekh989]

I'm loving this series.

[@overdonenames]

I made a similar ice cream with almond butter and biscuits recently, it turned out to be a big hit! The base recipe works wonderfully.

[@juddow]

Lol I only asked about “sweetened” in the last video because you explain every time. I know the difference. I’ll have to start saving my cookies from the airplane lol

[@OldSchoolPrepper]

looks awesome and I'll definetly try this...BTW I learned something new that a thing called "Cookie Butter" exists. who knew? I'm from the US and live in Oregon...it's not a thing here but it SHOULD be! Speculoos are new too, fun new things to explore.

[@lucindaarmstrong1162]

Love it! Trying it! Already made rum raisin. I did soak the raisins overnight.

[@Jane-lp8so]

Loving this series….Tks Glen…cheers from The Maritimes…

[@murlthomas2243]

I love cookies in ice cream, and this looks lovely! Thanks for the recipe! Hope you are both okay!

[@JoshLiechty]

I love cookie butter, so I'll be making a batch of this post haste. Thank you!

[@mesummika569]

So many delish flavors come out of what you have at hand no matter the amounts =)

[@chauneceyomally]

i made avocado/banana with this basic recipe & it was very good! although i would add nuts next time!

[@SandyzSerious]

So perfect.

[@robinbadura2226]

Have you ever tried making Ice Cream from freezering cold Evaporated Milk...I used to make it when my kids were young...there are many recipes out there but I never used gelatin to stabilize it...I just whipped it up added powder sugar to taste and pur in my add ins...Vanilla plus strawberries or chocolate...what ever you like. The key is your Evaporated Milk needs to be super cold almost frozen but not quite...you should check it out...I think it is a Depression Era recipe because cream wasn't always available but canned milk was and it was a treat for kids and company...

[@Ashe-1980]

We love the Biscoff Cookie Butter. It doesn't stick around long in our house. I've been using cookie butter instead of peanut butter in my Muddie Buddies recipe. So good, it gives a Christmas spin to the Muddie Buddies.

[@markabernard]

I used the base to make just a simple vanilla. It was also super creamy. Thanks. Making Tiger Tail next.

[@JacobShepherdEngineer]

Yummy. So simple too. I might try this with the kids.

[@Chriscrusty]

glen you're the knowledgable and gentle father i never had. he was always violent and emotional, he used to boil tins of peas on the barbecue. it's a flavour you could never forget. anyway hope you're having a good day and thanks for the video!

[@user-kt7mi3yy8j]

I haven't eaten all day...so this helps.😅

[@lasskinn474]

Wheres the link about sweetened or not? Do they have nonsweetened condensed milk nowadays someplace?

[@lorilumax6850]

thank you for these recipes.. I really enjoy them... I am wondering if you have ever made rhubarb marmalade..(gooseberry too). my Mom used to make it. (and I love it).. but I think her recipe has been lost... she's 95..

[@ZexionAxzura]

Glen wouldn’t you know that I used biscoff cookies in my first no churn ice cream last week, but for the main flavoring I roasted ripe bananas tossed in brown sugar then blended them into a paste. Great banana, cinnamon, brown sugar flavors!

[@MetricJester]

Speculaas is my favourite cookie! Instead of the Biscoff ones, try Voortman Windmil cookies, DeRuijter, Ruijter Banket, or Hellema. When I was a kid my mom would put a couple of cookies between two slices of buttered bread for my school lunch, and the butter would soften the cookies and it'd would be almost like peanut butter.

[@zaynamoore]

I just made strawberry ice cream using your method, can't wait for it to harden. I used homemade strawberry preserves so the strawberries were soft and sweetened and the juice turned the whole batch pink. I suppose I could have tossed some chopped fresh berries in there but I thought they might be too hard once fully frozen. In any case, three ingredients and ten minutes...doesn't get much easier than that for homemade ice cream. Thanks Glen, looking forward to more recipes in this series.

[@edwardflores3458]

I will try this sometime soon! Thank you Glenn!

[@denrayr]

Glenn, I know you've touched on it before, but I didn't get a true sense of your opinion. Given the option, would you choose this method over churning in a machine? Is this method just as good? Also, I made a frozen custard with condensed milk, and it turned out amazing. Thanks for the great tips and recipes.

[@colleenmayes1537]

Who has ice cream hanging out in their freezer for months?

[@cleementine]

🤣🤣🤣 Too true!

[@CharleyCarey]

serial killers

[@DuchessOfQuilt]

Me. I do.

[@wat5713]

I don't see the link for the condensed milk. Just curious what it's about

[@wisperone11]

Do you find that that much whipping cream can make it a tad waxy or greasy? If not, how do you get it so it’s not that greasy texture?

[@janetmcg3086]

How about trying a flavor I last had years ago? There was a local chain of ice cream shops and my favorite flavor was peach Courvoisier. I loved it plain, with no toppings. I never would have thought that I would love a flavor that didn’t have nuts and/chocolate but boy did I like that!

[@tjs114]

I've never used cookie butter, but I have made no-churn ice cream this way with peanut butter and it is denser, but stays very creamy. I think it's all of the oil/fat in the 'butter' that keeps it creamy. And I drizzle melted chocolate into the peanut butter ice cream while mixing to give me a sort-of-peanut butter cup ice cream.

[@violetwithey4618]

Lol! Glen is finally tired of explaining canned milk products. Right after watching I made good old vanilla. How simple. 3 ingredients. If my sister likes it I'll try other flavors.

[@Tinkering902]

I was really surprised you didn't really talk about cookie butter, you usually have a little chat about a lot of your ingredients. It was hard to find in Canada until a few years ago, I'm sure a lot of people watching never even heard of it.

[@Meggs23]

Yah, I have no idea what that is but it sounds GOOD. American :)

[@cleementine]

Agreed! I have no idea what cookie butter is, but am intrigued to find out.

[@AnnAmbler]

Biscoff cookie butter and I believe Trader Joe’s might have their own brand too.

[@Camper-kw5yr]

I am in Canada, not far from Glen and went to a Freshco but did not find cookie Cookie Butter. Will have to try other stores.

[@ptjzmemory]

What does it taste like? Never heard of it.

[@60gregma]

Can this recipe be processed in an ice cream freezer or will it go to butter? I like the idea of "no cook" but still rich and firm.

[@GypsyWomanWindy]

You can't go wrong with Cookie Butter!!

[@Jorezm]

Hey Glen! I made the chocolate chip ice cream and I love it! If I wanted it to be choco mint what should I do for the mint? Go with a mint liquor or use mint extract in tandem with chocolate liquor?

[@Stranden]

You mix the last 1/3 of the whipped cream together with the condensed milk? I thought that would hinder the cream from getting more whipped? Does this work all the time? I folded the cream into the ice with a spatula, but this seems better.

[@redoorn]

Yummy. :-D

[@tialemon26]

No link for condensed milk

[@fredfleming261]

Hi Glen was wondering if you've made whipping cream from milk and butter and if it would work with this recipe just trying to save as whipping cream cost alot here in arizona thank you

[@chauneceyomally]

i did an avocado/banana /w yr basic recipe….it was good but needed nuts!

[@designyourcards]

A local ice cream shop makes a flavor called butter brickle it's yellow and I've never seen this flavor anywhere else I would love to get a recipe for it.

[@driesvonweidtz9815]

Make 1 with a whisk in your copper bowl .

[@dgs127]

Do Oreo cookie and my daughter will 💘

[@oneMoreMiffedBrit]

Am I the only one that actually likes ice crystals in my ice cream? Store-bought mass produced ice cream can have a foamy texture which I really don't like, so I often find myself going for more expensive ice creams where a bit more care has been taken in the manufacturing process. This looks like it would be the best of both worlds

[@mcp9500]

Making this tonight! Just in time for our heatwave!

[@amme30]

I suggest brown bread icecream for the next episode

[@mnoxman]

Missing the link for the canned milk questions.

[@bitbyterjr]

I'm curious if you think it would be possible to make a sugar-free version of this No Churn Ice Cream with evaporated milk and some artificial sweetener? Do you know which type of artificial sweetener would freeze best without negatively affecting the ice cream's texture?

[@joeyhardin1288]

Thanks Glen. For friends in the Bluegrass Region, what are Speculoos cookies? God Bless and stay safe.

[@AnnAmbler]

Similar cookies are Lotus Biscoff cookies or windmill cookies.

[@joeyhardin1288]

@@AnnAmbler Thank you

[@yuu-kun3461]

Is it possible to make no churn lactose-free ice cream?

[@sandorski56]

Lactose free Whipping Cream exists, not sure about the Condensed Milk though.

[@IsaacIsaacIsaacson]

Condensed Coconut Milk may work?

[@yuu-kun3461]

@@IsaacIsaacIsaacson Hmm, I haven't heard of "condensed" but I guess high fat coconut milk aka cream could work indeed.

[@cletushatfield8817]

@@yuu-kun3461 Coconut milk won't have the invert sugars which appear to be necessary. I haven't gotten around to trying it yet, but I'm thinking honey (in lieu of condensed milk) is worth a shot since it supposedly has lots of invert sugar.

[@seanlavoie2]

5:26 “meant to be eaten . . .“ what issues happen with long term storage? Is the defrost cycle the problem? Flavors change / pick up fridge funk?

[@upvotecomment2110]

we have a winner

[@thebudmeister8840]

Thank you for explaining that alcohol was not necessary in this recipe because of the cookie butter. Therefore I assume if I use peanut butter then alcohol is not needed. This could be because of the higher salt content of the spreads.

[@blacktee64]

Hi there, I've been meaning to ask, would you gain anything by whipping the condensed milk as well? More air/different texture? CAN you even whip condensed milk?

[@anitapaulsen3282]

My thought and question as well. I would try it if I was going to make this.

[@hiddentruth1982]

Jewels was like I don't care what you call it. Get in my belly.

[@aprilfool8329]

Several years ago Nabisco came out with one of their special flavors which were cookie butter Oreos. I had never heard of cookie butter before but I tried them and they were the best Oreos that I have ever eaten. I bought as many as I could find since they were a limited offering and everybody I shared them with loved them also. Sadly, they never made that flavor again! I am definitely going to try this ice cream. PS: I googled cookie butter oreos and someone on ebay is selling an unopened package that expired in 2018 for $39 plus $30 shipping. No, I will not be buying them!

[@KristaJEtco]

Hi, where do you find the Speculoos cookies. I live in Southwestern Ontario. Is it in the grocery store? Zehrs,Sobeys,No Frill’s,? Or just from Amazon?

[@darleneriggs5794]

Looks good, however, I have never heard of cookie butter?

[@Taricus]

I thought you were going to do the ice and salt trick to make it LOL!

[@jjk9999]

You can make keto condensed milk but I've no idea if it would work the same as the condensed milk in this recipe.

[@roflepiclol]

I am so glad you called it by its real name, Speculoos, not 'biscoff' or 'Lotus'.

[@evelynolenick7600]

I have not heard of cookie butter before.What is it exactly

[@marstondavis]

Trader Joe's sells a cookie butter and yes, it's very good.

[@code-fox]

Is it possible to make our own condensed milk for this recipe? My son can't have lactose but I want to make him some ice cream. In Australia we can get lactose free cream and milk, but not condensed milk.

[@ArunSen]

How can you convert this recipe to an ice cream machine version? Would you just skip the whipping step?

[@tishw4576]

Lol. I've never seen the host end the video because they want to keep eating. Looks like I need to try this recipe.

[@profrumpo]

Love this series but, cookie butter threw me, then I Googled and discovered here in the UK it seems to go by the name Lotus Biscoff Caramelised Biscuit Spread. Not something I've ever noticed on the supermarket shelf, I tend to go for peanut butter.

[@amme30]

Oh yes this stuff is dangerous, can be enjoyed by the spoonful or on hot buttered toast.

[@BeboRulz]

I don't consider Biscoff a speculoos. Biscoff is a different flavor & a thing all it's own. Speculoos is basically a gingersnap spread. That's what it tastes like. Biscoff is very cinnamon forward. So, to me, they're two different things. Just my experience. I have two jars in my house at all times lol

[@BeboRulz]

@@amme30 on apples or on pancakes too 😋😋😋 nom nom nom

[@keith2366]

If you like coconut, try using condensed coconut milk.

[@AynneMorison]

Have you ever tried this with the condensed coconut milk and the coconut whipping 'creme' for those of us who can't do the milk?

[@lukerichards22]

Where's the condensed milk link? I know the answer, just curious what the link is.

[@debbiemiller4892]

What is cookie butter?

[@madredidraghi5644]

Can you churn the no churn ice cream? Will it enhance the texture at all?

[@LarsDragonbeard]

"Speculoospasta" is what we call it in it's country of origin. I never know how to translate it, so I'm glad to have learned the term cookie butter now. It's one of those that combines really well with coffee, or even (dark) candy sugars.

[@davidpeckham2405]

Would you ever whip the condensed milk as well? Lighter and smoother perhaps?

[@anitapaulsen3282]

I think the same every time and would like to try whipping it myself.

[@pschroeter1]

I was trying to remember why Speculoos sounded familiar, and then remembered Christmas.