- 2 Cups heavy cream
- 1 14-ounce can sweetened condensed milk
- 1/2 Cup cookie butter
- 2/3 Cups finely ground speculoos cookies
- 1 Teaspoon vanilla extract
In the large bowl of an electric mixer with a whisk attachment, beat the cream on high speed for several minutes until stiff peaks form.
Fold together the remaining ingredients in a separate bowl.
Fold the cream into the cookie butter mixture.
Pour the ice cream into a loaf pan and wrap well with aluminum foil or plastic wrap. Freeze for 6 hours or overnight, until set.