Cookie Butter Caramel Oat Milk Ice Cream
1 Pint
25 Minutes
Easy
This tastes like cookie butter in its most glorious form. Warm spice, a little caramel, and crushed Biscoff folded in for that soft crunch, all churned smooth in the InstantChill™ Ice Cream Maker. It’s rich, a little toasty, and hard to stop at one scoop.
INSTRUCTIONS
- In a medium bowl, whisk together the oat milk, granulated sugar, corn syrup, cookie butter, and salt.
- Pour the mixture into the InstantChill™ Mixing Bowl.
- Use the Non-Dairy program, set to 24 minutes. When the ice cream pulls away from the sides and has a firmer texture, open the window on the lid and add the Biscoff cookie crumbles and cinnamon.
- Once the program is complete, open the lid and swirl in the coconut caramel. Do not overmix.
- Scoop into bowls or containers and enjoy immediately, or freeze for a firmer texture.
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Instant Pot® Culinary Team
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