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Indulge in the creamy goodness of homemade ice cream infused with the irresistible flavor of cookie butter and studded with chunks of crunchy cookie butter cookies.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup creamy cookie butter. 1 teaspoon vanilla extract. 1 cup crushed cookie butter cookies.

Instructions: Using a whisk, mix heavy cream, whole milk, and sugar in a bowl until the sugar is completely mixed in. Mix in the vanilla extract and creamy cookie butter with a whisk. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. Add the crushed cookie butter cookies in the last few minutes of churning and keep going until the cookies are evenly spread. Put the ice cream in a container that won't let air in. Freeze for at least 4 hours, or until it's firm. Serve cookie butter cookie ice cream with extra crushed cookies on top, if you want.

Prep Time: 20 minutes

Cook Time: 30 minutes

The Instant Pot Vietnamese Pho with Chicken and Vermicelli is a quick and easy take on the traditional Vietnamese noodle soup. The fragrant and flavorful broth is made in the Instant Pot with chicken, spices, and aromatics before being poured over soft vermicelli noodles and tender chicken slices. This warming and filling soup is ideal for a cold evening or a quick weeknight dinner.

Instructions: In the Instant Pot, combine the chicken, chicken broth, ginger, onion, garlic, fish sauce, soy sauce, brown sugar, cinnamon stick, star anise pods, cloves, and coriander seeds. Close the lid and turn the valve to the sealing position. Set the timer for 15 minutes and press the Pressure Cook button. When the cooking time is up, allow the pressure to naturally release for 10 minutes. Remove the lid carefully after releasing any remaining pressure. Remove the chicken from the pan and set it aside. Remove the ginger, onion, cinnamon stick, star anise pods, cloves, and coriander seeds and set aside. Saute the dried vermicelli noodles in the broth using the Saute function. Cook, stirring occasionally, for 2-3 minutes, or until the noodles are soft and tender. Distribute the noodles among four bowls and top with the sliced chicken. Ladle the warm broth over the chicken and noodles. Garnish with cilantro, scallions, and wedges of lime. Serve with a side of Sriracha hot sauce.