Pumpkin spice and cookie butter come together in this creamy homemade ice cream, featuring a pumpkin spice and vanilla base, ribbons of Speculoos Cookie Spread, and crunchy cookie crumbles throughout. It’s a fall-inspired treat with plenty of warm spice and buttery cookie flavor in every scoop.

If pumpkin spice and cookie butter are two of your favorite fall flavors, you’re going to want to make this ice cream. It starts with a creamy pumpkin spice ice cream base made with Amoretti® Natural Pumpkin Spice Artisan Flavor and Vanilla Bean Paste, then gets swirled with Amoretti® Speculoos Cookie Spread and loaded with crunchy Speculoos cookie crumbles. Think pumpkin spice meets cookie butter, all in one scoop. It’s creamy and perfectly spiced with those little bits of cookie throughout that make every bite even better.

The pumpkin spice flavor comes from Amoretti® Natural Pumpkin Spice Artisan Flavor, which is especially well suited for desserts like ice cream. It brings in that familiar blend of warm pumpkin spice without needing to add a long list of individual spices or pumpkin puree. The result is a balanced, concentrated flavor that gives the ice cream its signature fall flavor. Paired with our Amoretti® Speculoos Cookie Spread, it's the gift that keeps on giving.

How to Get Those Cookie Butter Swirls

For the best swirls, slightly warm your Speculoos Cookie Spread before adding it to the ice cream. Scoop the cookie butter into a microwave-safe bowl and microwave it in short 10–15 second intervals, stirring between each, until it becomes loose and pourable.

Once your ice cream base is ready, layer it into your freezer-safe container, alternating spoonfuls of ice cream with drizzles of the warmed cookie butter. Use a butter knife or skewer to gently swirl everything together. Don’t overmix it! You want distinct ribbons of cookie butter throughout the ice cream rather than completely incorporating it into the base.

Finish with a generous sprinkle of Speculoos cookie crumbles before freezing. That way, you get creamy pumpkin spice ice cream, pockets of cookie butter, and a little crunch in every scoop.

Pumpkin Spice Cookie Butter Ice Cream

Ingredients

Ice Cream:

• 14 oz sweetened condensed milk
• 2 cups heavy cream
• 1 and 1/2 tablespoons Amoretti® Natural Pumpkin Spice Artisan Flavor
• 2 teaspoons Amoretti® Vanilla Bean Paste
• 1 teaspoon pumpkin spice powder
• Pinch of sea salt

Mix-In's:

• 1 jar Amoretti® Creamy Speucloos Cookie Spread
• 3/4 cup crushed, speculoos cookies
• 2-3 speculoos cookies, whole (optional)

Directions

1. In a large bowl, add the sweetened condensed milk, pumpkin flavoring and vanilla bean paste. Mix until completely combined and set to the side.
2. In a medium sized bowl with an electric whisk, or the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and pumpkin spice powder. Mix together on medium-high until a soft whipped cream forms. Be careful to not overmix. You want soft, melty peaks. Not a stiff peak/whipped cream consistency.
3. Transfer the whipped cream into the sweetened condensed milk mixture and gently fold together with a silicone spatula. Make sure to scrape the edges of the bowl after each fold. 
   
4. Once the mixture is combined, do not mix further. Less air = softer ice cream texture.
5. In a 9x5 loaf pan, 8-9 inch cake pan, disposable/reusable ice cream pint, cover the bottom portion of your vessel with the ice cream mixture. Drizzle speculoos cookie butter (to your heart's desire) over the ice cream base and top with a fourth of the crushed speculoos cookies. Marble together with a wooden skeewer or butter knife. Repeat this process until you have no ice cream base left.
6. Garnish the top of the ice cream with the same speculoos drizzle and cookie crumbs.
7. [OPTIONAL] For more wow-factor/presentation, break the 2-3 whole cookies into chunks and place halfway into the top of the ice cream.
8. Cover your loaf or cake pan with plastic wrap (or if using a container, cover with the lid), and set in the freezer for 6-8 hours. For best results, overnight.
9. When ready to serve, remove from the freezer and let the ice cream sit for 10 minutes to soften.
10. Scoop it into an waffle or sugar cone, or a bowl. Top with a extra drizzle of warm cookie butter, salted caramel sauce, or enjoy as is.