If you love the taste of cookie butter, you are going to enjoy this frozen treat. It’s rich, creamy, and full of that warm spiced flavor everyone knows.

The best part is that this ice cream is completely dairy free. I use coconut cream and coconut milk as the base, so there is no cream or milk involved at all.

You don’t even need an ice cream maker for this one. Just mix everything, layer it in a loaf pan, and let the freezer do the rest.

The swirls of cookie butter running through the middle are my favorite part. Every scoop gives you a little pocket of that sweet spiced flavor.

I added some crushed speculoos cookies too, which give the ice cream a nice crunch. It’s an easy dessert that feels a little bit special.

Why This Recipe Is a Keeper

Luxuriously Creamy – Whipped coconut cream creates a smooth, rich texture that feels wonderfully indulgent without any dairy.

Warm Cookie Butter Flavor – Cookie butter and speculoos cookies bring cozy spice and caramel sweetness to every spoonful.

Beautiful Swirls – Ribbons of softened cookie butter create an eye-catching finish and add extra flavor throughout the ice cream.

Perfect Cookie Texture – Pieces of speculoos cookies add a pleasant texture that makes each bite more interesting.

Here’s What You’ll Need

2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
1/3 cup Cookie Butter
2 tsp Vanilla Extract
1/4 tsp Salt
8 Speculoos Cookies, Roughly Crushed
1/2 cup Cookie Butter (for the swirl)

How to Make It

Step 1

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 2

Whisk the sweetened condensed coconut milk with 1/3 cup cookie butter, the vanilla and salt until smooth, then fold it into the whipped coconut cream.

Step 3

Fold in most of the crushed speculoos cookies, reserving some for the top.

Step 4

Warm the remaining 1/2 cup cookie butter in the microwave for about 20 seconds until pourable.

Step 5

Layer half the base in a 9×5 inch loaf pan, drizzle with half the warm cookie butter and swirl gently, then repeat with the remaining base and cookie butter. Top with the reserved cookie crumbs.

Step 6

Cover and freeze for at least 6 hours, then let sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill Everything Before Whipping

Keep the coconut cream cans in the refrigerator overnight, and chill the mixing bowl and beaters for about 10 minutes before you start.

Cold equipment helps the coconut cream become thicker and fluffier instead of soft and loose. Scoop out only the solid cream, since the liquid left in the cans can make the ice cream less creamy.

Check The Coconut Cream First

Some cans have more solid cream than others, so open both cans before measuring or mixing. If one can looks mostly liquid, chill it longer and use only the thick portion.

Do not shake the cans before opening them. Keeping them still helps the cream stay separated from the liquid, which makes it easier to scoop out the rich part.

Fold In The Coconut Milk Gently

Whisk the condensed coconut milk mixture until the cookie butter is fully smooth before adding it to the whipped coconut cream.

Use a spatula and fold gently until no white streaks remain. Stirring too hard can remove the air from the coconut cream and make the finished ice cream more dense.

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