That darn Trader Joe and his cookie butter ice cream! I’d like to meet him and shake his hand! “Thank you, Trader J, for your all around brilliance,” I can hear myself saying. In fact, I must say it often in my head throughout the day, because it sounds so familiar. (PS if you don’t have a Trader Joe’s near you, order cookie butter online: original or crunchy!)Anyways, if you haven’t tried Trader Joe’s Speculoos Cookie Butter, you’re merely walking in a fog of unimpressive condiments. It tastes like mashed up speculoos cookies mixed with brown sugar and melted butter. Um, yah. However, 90 calories a tablespoon – while still less than oil and regular butter – is too much for my liking. So, I make that tablespoon go a long way!
I’m not tooting my own horn, swear, but I could eat skinny cookie butter ice cream for breakfast, lunch and dinner. It is my favorite. I even use my homemade cookie butter in this recipe, and it works so darn well! The flavor is all there, minus the extra calories, so check it out.
The thing about ice cream is that it just tastes better. That’s why I would totally suggest you buy an ice cream maker for this recipe, because it’s ultra creamy that way. If not, don’t fret. Skinny cookie butter ice cream is still doable! But regardless, check out these essentials to making ice cream in the comfort of your kitchen:
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- 2 tablespoons Trader Joe's Speculoos Cookie Butter (180 calories, or substitute with my Skinny Cookie Butter at only 46 calories)
- 1 cup skim milk (90 calories)
- 1 tablespoon Truvia
- 1/2 teaspoon pure vanilla extract (6 calories)
- If you have an ice cream maker, your job is very simple. You know the steps of freezing your ice cream bucket and going through the churning process, and if not you can refer to your guide because all ice cream makers differ. If you don't have an ice cream maker, this is my favorite.
- Start off by melting your two tablespoons of cookie butter in a small, microwave-safe bowl for approximately 30 seconds in the microwave, or until thin and runny.
- Mix all of your ingredients together in a medium-sized bowl and place in fridge for 30 minutes. After half-an-hour passes, pour mix into ice cream maker. Allow to churn until nearly frozen.
- If you do not have an ice cream maker, add all ingredients into a freezer-friendly bowl. Stir ingredients as frequently as possible throughout the day while mixture is freezing. Your texture will be better if you have an ice cream maker, so consider purchasing one 🙂 They’re the bomb.com!