Description
Peanut Butter Cookie Ice Cream is the ultimate summer treat, blending creamy ice cream with crunchy peanut butter cookies for an indulgent dessert experience. This delightful recipe captures the essence of nostalgia while offering a refreshing twist that everyone will love. Perfect for poolside gatherings or family barbecues, this homemade ice cream is sure to satisfy your sweet cravings and impress your guests.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 1½ cups crumbled peanut butter cookies
Instructions
- In a large bowl, whisk together heavy cream and sweetened condensed milk until fluffy.
- Stir in peanut butter and vanilla extract until well blended.
- Gently fold in crumbled peanut butter cookies.
- Transfer mixture to an airtight container, cover tightly, and freeze for 4-6 hours until firm.
- Scoop into bowls or cones and enjoy!
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Keywords: - For added flavor, mix in chocolate chips or drizzle caramel sauce before freezing. - Store in an airtight container in the freezer for up to two weeks; let soften for 5 minutes before serving.