Peanut Butter Cookie Ice Cream
Peanut Butter Cookie Ice Cream is a delightful fusion of creamy ice cream and crunchy peanut butter cookies that will take you back to your childhood. This easy-to-make dessert combines the rich flavor of natural peanut butter with the sweetness of condensed milk, creating an irresistible treat perfect for any occasion. Whether enjoyed on a hot summer day or as a cozy winter snack, each scoop is a burst of nostalgia that brings smiles and joy to every gathering.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 47 minute
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup natural peanut butter
- 2 tsp pure vanilla extract
- 1 cup crumbled peanut butter cookies (store-bought or homemade)
Instructions
- In a large mixing bowl, whip together heavy cream and sweetened condensed milk until soft peaks form.
- Gently fold in the peanut butter and vanilla extract until fully combined.
- Stir in the crumbled peanut butter cookies, reserving some for garnishing.
- Transfer the mixture into an airtight container and freeze for at least 4 hours or until firm.
- Serve scoops topped with remaining cookie crumbles.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 360
- Sugar: 25g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: - For added richness, use creamy peanut butter without added sugars. - Experiment with mix-ins like chocolate chips or crushed nuts for extra texture. - To store, keep in an airtight container in the freezer; let sit at room temperature for 10 minutes before scooping.