Made with Trader Joe’s Salted Maple Cold Foam Creamer and crushed Belgian Butter Waffle Cookies for a sweet, salty, and buttery fall treat.
Ingredients
- 1 (15 oz) container Trader Joe’s Salted Maple Cold Foam Creamer (≈ 1 ⅞ cups)
- 1 ¼ cups whole milk
- 1 ¼ cups heavy cream
- ½ cup granulated sugar (reduce to ⅓ cup if you prefer less sweetness)
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- 8 Trader Joe’s Belgian Butter Waffle Cookies, roughly crushed (half for mixing in, half for topping)
Instructions
- Mix the base: In a large bowl, whisk together the entire container of creamer, milk, heavy cream, sugar, vanilla, and salt until sugar dissolves.
- Chill (optional but recommended): Refrigerate for 2–4 hours to ensure a very cold base before churning.
- Churn: Pour mixture into your Whynter 2-quart compressor ice cream maker. Set to Ice Cream Mode and churn for 30–40 minutes, or until it thickens to soft-serve consistency.
- Add cookies: In the last 2–3 minutes, add half of the crushed waffle cookies.
- Ripen: Transfer to a freezer-safe container, sprinkle the rest of the cookies on top, and press parchment or plastic wrap onto the surface. Freeze at least 2 hours for scoopable texture.
Serving Ideas
- Scoop into bowls and drizzle with maple syrup or sprinkle flaky sea salt.
- Use the ice cream between two waffle cookies for a maple ice cream sandwich.
- Serve with hot apple cider donuts for the ultimate fall dessert.
