Experiment 006 — Celestial Cookie Butter Cream

Written By Magic Formulation

“A caramel nebula of cookie butter and gold — soft, sweet, and slightly tipsy.”

Experiment Data

Yield: ~1 quart (4–6 servings)
Prep Time: 15 minutes
Chill Time: 4–6 hours
Churn & Cure: 30 minutes active + overnight freeze
Total Time: ~6–8 hours (mostly inactive)
Final Proof: ~8–10

Objective

To develop a soft-set, low-proof frozen dessert that captures the flavor of warm cookie butter and holds its body despite alcohol content.
This experiment explores how high-fat spreads and brown-sugar aromatics stabilize a freeze system naturally, yielding a gelato-like texture without dairy.

Concept Equation

(Base Emulsion + Sugar Matrix + Alcohol Phase + Mix-In Variegate) → Soft, Buttery Orbit Cream

Materials & Ingredients

Base Phase

  • 2 cans (800 mL) full-fat coconut milk

  • ¾ cup (150 g) organic cane sugar — plus extra to taste

  • ½ cup (120 g) smooth cookie butter (incorporated into base)

  • Pinch fine sea salt

  • Splash vanilla extract

  • ½ cup cream liqueur or light rum (≈ 8–10 proof final)

  • 1 tsp natural setting ingredient (gelatin, agar, or tapioca starch) — see Lab Note below

Mix-In Phase (added during churn)

  • 2–3 Tbsp cookie butter (small dollops)

  • ¼ cup speculoos cookie crumbs

Finishing Phase (optional)

  • Caramel threads or brûlée shards

  • Edible gold dust for celestial sheen

Method

  1. Base Formation 🜂 Warm coconut milk, sugar, cookie butter, and salt over low heat until homogeneous and glossy. Do not boil.

  2. Setting Step (Phase-Lock Moment). Whisk in your chosen setting ingredient while warm. This gives the mixture its creamy structure and prevents alcohol separation.

  3. Cooling & Spirit Integration. When the base feels warm to the touch, stir in vanilla and the liqueur.

  4. Chill → Churn. Refrigerate 4–6 hours to mature. Churn until thick and velvety.

  5. Mix-In Variegate. While churning and nearly set, add cookie-butter scoops and crumbs to create a ribboned texture.

  6. Cure & Finish. Freeze overnight. Garnish with caramel or gold dust before serving.

Lab Note 🧠

Alcohol lowers a mixture’s freezing point. A small setting step keeps the texture smooth and scoopable.
Home experimenters can use 1 tsp gelatin or agar per can of coconut milk.
The Phase-Lock™ version holds shape even at higher proof and is reserved for advanced experiments.

Observations / Results

Texture = soft gelato; melt rate = steady (≈ 4 min at 22 °C); flavor coverage = balanced fat–spice profile.
Cookie butter acts as a secondary emulsifier and flavor carrier, masking ethanol heat while intensifying caramel notes.

Conclusion

Cookie-butter fat and spice aromatics create a self-stabilizing freeze system ideal for low-proof desserts.
Result: A creamy, buttery, orbit-soft texture that remains luxurious yet approachable for home labs.

Magic Formulation