No Churn Cookie Butter Pie Ice Cream

Nicole Collins
6 minutes ago
6 min read

No Churn Cookie Butter Pie Ice Cream- Layers of cookie butter ice cream, chocolate ganache, shortbread crumble, and toffee bits make up this homemade treat that doesn’t require a fancy machine.

October 15, 2025 by Nicole Collins

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Today, we’re making No Churn Cookie Butter Pie Ice Cream!

Ok, I know that title is a mouthful. But I PROMISE you, it’s worth it! Besides, today is my BIRTHDAY, and you’re the ones getting the gift today. I’d never steer you wrong on my BIRTHDAY. (Or ever…)

If you’ve ever been lucky enough to have my cookie butter pie, you’re in for a real treat today. Because this no churn ice cream is the frozen version of my infamous pie. There’s cookie butter. There’s ganache. There’s shortbread. There’s toffee bits. I’m telling you, I didn’t think anything could top my most requested pie recipe.

But, I was wrong!

Let’s start with the shortbread crumble. This might sound fancy, but it truly could not be any easier. We’re going to take some store bought shortbread cookies, crush them up, mix them with brown sugar and butter, then toast the crumbs for 10 minutes til golden. That’s it! It’s so simple. Now as far as the texture of the crushed cookies…we’re not looking for fine crumbs here, but we also don’t want huge chunks of cookies in our ice cream. We’re just looking for small, crumbly bits. I usually will put the cookies in a ziptop bag, and crush them with my hands if that helps you gauge how small to crush the cookies.

While the crumble is baking, we’re also going to make a super quick chocolate ganache. It’s as simple as tossing some semisweet chocolate chips into a bowl with some heavy cream, popping it in the microwave for only 45 seconds, and whisking away until the chocolate mixture becomes smooth and glossy. Again, ganache sounds super fancy, but it could not be easier to make!

Now as far as chocolate goes, don’t substitute the semisweet chocolate for a different kind of chocolate. We need that balance of sweet and bitter in the chocolate to play well with the warm notes in the cookie butter. Just trust me. Don’t mess with perfection!

We need to let our crumble and ganache cool completely before we start working on our ice cream base, so that should take about an hour. Then, we can get to work whipping up our super simple cookie butter ice cream.

We’ll start by adding some sweetened condensed milk, softened cream cheese, and cookie butter to a large bowl. Beat them together with a hand mixer until everything is nice and smooth. Then, we’re going to pop over to the stand mixer to quickly whip heavy cream into whipped cream with stiff peaks. If you don’t have a stand mixer, you can do this by hand in a separate bowl with clean beaters, but it will take a good 6-7 mins. Once our cream is whipped, we’ll fold it into our cookie butter mix, and that’s it. That’s ice cream!

The fun of this recipe is that each component is layered through the ice cream. So, we’ll start by layering a third of our ice cream base into a 9x5 loaf pan. Then, we’ll dollop the surface with a third of our ganache, sprinkle the surface with a third of our crumble, and finish the layer with a sprinkle of chocolate toffee Heath bits. Once the first layer is down, we’ll take a butter knife and gently swirl our toppings into our ice cream, making sure to cut through those ganache dollops to really help spread it around. We’re not mixing, but gently swiping the toppings through the base. Then, we repeat that exact process two more times until we’ve used all of our ingredients, and it’s time for our ice cream to take a nap in the freezer.

This ice cream needs at least 6 hours in the freezer, but of course it can stay in there as long as you need until you’re ready to serve. The ice cream does get pretty firm. So if you’re leaving this in the freezer for more than 6 hours, just let it sit at room temp for 10-15 mins before you’re ready to serve to help make it easier to scoop.

This ice cream is so good, you’ll probably have an out of body experience. My taste testers went a little feral when they tried this. And, that’s exactly the reaction I wanted! The components separately are not too cloyingly sweet, but just sweet enough to be satisfying. The ice cream is rich. It’s flavorful. It’s interesting and different thanks to all the bits and bobs swirled throughout. UGH…it’s just pure heaven.

If you like cookie butter even in the slightest, you’re going to LOVE this ice cream. I’m older and wiser today which means I have the authority to say that!

Alright, everyone! For my birthday wish, I want you all to make this immediately and tag me on social media when you do so I can see too. It’s a simple ask, really!

I hope you guys love this one as much as I do. And, let’s eat!

No Churn Cookie Butter Pie Ice Cream

Serves: 12 Print

Ingredients:

For the Shortbread Crumble:

1 cup crushed shortbread cookies
1 tbsp unsalted butter, melted
½ tbsp brown sugar

For the Chocolate Ganache:

½ cup semisweet chocolate chips
¼ cup heavy cream

For the Ice Cream:

4 oz cream cheese, softened
½ cup cookie butter
1 can (14 oz) sweetened condensed milk
2 cups heavy cream
3 tbsp Heath baking bits

Directions:

Make the shortbread crumble: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine crushed cookies, melted butter, and brown sugar. Toss well to combine. Spread the cookie crumbs in a single layer on the prepared baking sheet. Bake for 10 mins. Remove from oven, and cool completely.
Meanwhile, make the ganache: Add chocolate chips and ¼ cup heavy cream to a microwave safe bowl. Microwave for about 45 seconds until the cream just starts to bubble. Whisk well until fully combined and smooth. Allow to cool completely while the crumble cools.
Make the ice cream base: Add cream cheese, cookie butter, and condensed milk to a large bowl. Beat with a hand mixer until smooth and creamy.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium high speed until stiff peaks have formed (about 2-3 minutes). Alternately, you can whip the cream in a chilled glass bowl with a hand mixer for about 6-7 minutes.
Mix about a cup of whipped cream into the ice cream base mix. Stir to combine and lighten up the mix. Gently fold in the remaining whipped cream until fully incorporated.
To a 9x5 loaf pan (I like a glass loaf pan with a lid), layer in 1/3 of the ice cream base. Using a third of the ganache, spoon dollops all over the ice cream. Evenly sprinkle 1/3 of the shortbread mix over the ice cream. Finally, sprinkle 1 tbsp of Heath bits over the ice cream. Use a butter knife to swirl the chocolate and cookies into the ice cream base, cutting and swirling all the ganache dollops until they’re no longer blobs. Repeat this process 2 more times until all ice cream base, ganache, cookies, and Heath bits have been used. Cover, and transfer to the freezer for at least 6 hours to set.
To serve, remove ice cream from the freezer for 10-15 mins to soften slightly. Scoop, serve, and enjoy!

Recipe notes:

*To fold the whipped cream into the ice cream mix, use a rubber or silicone spatula. Start at the outside of the bowl. Run the spatula around the outside and the bottom of the bowl in a half circle. Then, flip your wrist to bring the bottom that you've scooped up to put it on top. Turn the bowl, and repeat until the whipped cream is fully incorporated. This helps us keep the air in the whipped cream so our ice cream stays smooth and fluffy.

*When crushing the cookies, we don’t want fine crumbs, but we don’t want huge chunks either. I usually put the cookies in a zip top baggie, let out the air and seal, and bang with a saucepan. See pics in the post for my recommended texture.

*I can’t always find Heath (chocolate toffee) baking bits; so if I can’t, I’ll just buy a Heath or Skor bar from the candy aisle and chop it into bits myself.

*This is the glass loaf pan with a lid that I like.

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