Peanut Butter Cookie Ice Cream is like a sweet, creamy hug on a hot summer day. Imagine the velvety richness of ice cream swirling together with the crunchy goodness of peanut butter cookies, creating a dessert so delightful it could make even a grumpy cat smile. For more inspiration, check out this delicious dessert recipes recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Peanut Butter Cookie Ice Cream</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use natural peanut butter?
- How can I make this dairy-free?
- What should I do if my ice cream is too hard?
- 📖 Recipe Card
Every scoop is an adventure filled with nostalgia, like that time you tried to sneak dessert before dinner and got caught red-handed. This dish is perfect for backyard barbecues or cozy movie nights, promising an explosion of flavors that will transport you straight to dessert heaven.
Why You'll Love This Recipe
- The simplicity of this recipe makes it easy for anyone to whip up
- The divine combination of peanut butter and ice cream creates a flavor explosion that will leave your taste buds dancing
- Visually stunning with its creamy base and cookie chunks, it’s sure to impress at any gathering
- Perfectly versatile, you can customize it with various mix-ins to suit your cravings
I remember the first time I made Peanut Butter Cookie Ice Cream; my friends couldn’t believe I made it from scratch! They devoured it faster than I could say “seconds, please.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Peanut Butter: Use creamy peanut butter for smooth mixing; chunky adds delightful texture.
Heavy Cream: Opt for heavy cream for a rich and luxurious ice cream base.
Sweetened Condensed Milk: This magical ingredient adds sweetness and creaminess in one go.
Vanilla Extract: High-quality vanilla extract elevates the flavor profile significantly.
Peanut Butter Cookies: Store-bought or homemade; either works for adding that essential crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Peanut Butter Cookie Ice Cream
Create the Base Mix: Start by grabbing a large mixing bowl. Combine heavy cream, sweetened condensed milk, and vanilla extract until well mixed. The mixture should be thick and luscious.
Add Peanut Butter Goodness: Stir in creamy peanut butter until fully incorporated. You want that rich color and nutty scent wafting through your kitchen—trust me on this.
Fold in the Cookies: Crush your peanut butter cookies into bite-sized pieces. Gently fold them into the mixture to achieve an enticing contrast between smooth ice cream and crunchy cookies.
Chill Out Time: Pour the entire mixture into an airtight container. Freeze for at least 4 hours or overnight until solid. Patience is key here—greatness takes time!
Scoop and Serve: Once frozen, scoop out generous portions of your Peanut Butter Cookie Ice Cream into bowls or cones. Drizzle with chocolate syrup if you’re feeling extra fancy!
This recipe not only satisfies your sweet tooth but also gives you a chance to unleash your inner ice cream artisan! Now go ahead, indulge yourself in this delightful concoction that’s as fun to make as it is to eat!
You Must Know
- Peanut Butter Cookie Ice Cream is a delightful treat that combines creamy ice cream with crunchy cookie bits
- It’s versatile for any occasion, whether it’s a summer barbecue or cozy winter night in front of the TV
- The smell of melting peanut butter will have everyone flocking to your kitchen!
Perfecting the Cooking Process
Start by making the peanut butter cookies first, letting them cool while you churn the ice cream. This sequence keeps everything fresh and delicious, ensuring that the cookies maintain their crunch when mixed into the creamy ice cream.
Add Your Touch
Feel free to add chocolate chips or drizzle melted chocolate over the top for extra decadence. You can also swap out peanut butter for almond or cashew butter for a different flavor twist!
Storing & Reheating
Store your Peanut Butter Cookie Ice Cream in an airtight container to prevent freezer burn. Let it sit at room temperature for about 5 minutes before scooping to make serving easier.
Chef's Helpful Tips
- Make sure your peanut butter is creamy for smooth blending; chunky can be fun but tricky
- Chilling your ice cream base before churning helps achieve that perfect texture
- Don’t skimp on the cookies; they’re essential for that delightful crunch in every scoop
It was a hot summer day when I first made this recipe, and my friends declared it “the best ice cream ever!” We devoured it under a big shady tree, laughing and sharing stories, making memories I’ll cherish forever.
FAQ
Can I use natural peanut butter?
Yes, natural peanut butter works well but may change the texture slightly.
How can I make this dairy-free?
Substitute regular milk with coconut milk for a creamy, dairy-free version!
What should I do if my ice cream is too hard?
Let it sit at room temperature for about 10 minutes; this softens it perfectly!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Peanut Butter Cookie Ice Cream
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
Description
Peanut Butter Cookie Ice Cream is a creamy, dreamy indulgence that perfectly marries the rich flavors of peanut butter with the delightful crunch of cookies. This easy-to-make dessert is sure to be a crowd-pleaser at summer barbecues or cozy movie nights. With its velvety texture and nostalgic taste, every scoop offers a sweet escape into dessert paradise.
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 cup crushed peanut butter cookies
Instructions
- In a large mixing bowl, combine heavy cream, sweetened condensed milk, and vanilla extract until thick and smooth.
- Stir in the creamy peanut butter until fully incorporated.
- Fold in the crushed peanut butter cookies gently.
- Pour the mixture into an airtight container and freeze for at least 4 hours or overnight until solid.
- Scoop into bowls or cones and enjoy!
- Prep Time: 15 minutes
- Cook Time: Freeze for at least 4 hours
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
