Homemade Cookie Butter (For Ice Cream)

Ingredience

18 graham crackers full rectangle crackers

1 tsp cinnamon

1/2 cup plus 2 to 3 tablespoons water

1/4 cup honey

5 tbsp unsalted butter melted

Pokyny

In a food processor or blender, combine the graham crackers and cinnamon. Pulse until the crackers resemble the texture of sand.

Add ½ cup water and pulse until the crumbs become "wet."

Stream in the butter and honey and continue to pulse, about 30 seconds, until the mixture comes together in a smooth, creamy consistency.

If the mixture seems too thick and not spreadable, add an addition 2 to 3 tablespoons water.

Store in an airtight container on the counter for a couple days or in the refrigerator for up to two weeks.