Description
This creamy and indulgent Peanut Butter Cookie Ice Cream combines the rich flavors of peanut butter and crunchy peanut butter cookies into a delightful frozen treat. Made with a smooth peanut butter-infused base churned in an ice cream maker and studded with cookie pieces and optional chocolate chips, this dessert is perfect for peanut butter lovers looking for a homemade frozen delight.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Add-ins
- 1 cup crushed peanut butter cookies
- 1/2 cup chocolate chips (optional)
Instructions
- Heat the Base: In a medium saucepan over medium heat, combine the milk, sugar, peanut butter, and salt. Stir frequently until the sugar dissolves and the mixture is smooth, about 5 minutes.
- Cool and Chill: Remove from heat and stir in the heavy cream and vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Add Cookies and Chocolate: Gently fold in the crushed peanut butter cookies and chocolate chips if using.
- Freeze Until Firm: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.
Notes
- For extra texture, add chopped roasted peanuts along with the cookies.
- This ice cream can also be served in ice cream sandwiches using whole peanut butter cookies.
