Desserts

Peanut Butter Cookie Ice Cream

Name: Peanut Butter Cookie Ice Cream
Yield: Makes about 6 cups (about twelve ½-cup servings)

Makes about 6 cups (about twelve ½-cup servings)

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Peanut Butter Cookie Ice Cream

Makes about 6 cups (about twelve ½-cup servings)

An ice cream filled with all the favorite things – cookies, peanut butter, and lots of tasty vanilla. Scooped in a bowl or in a cone, this ice cream is sure to please!

Ingredients

1 cup whole milk
¼ cup sweetened condensed milk
⅔ cup granulated sugar
Pinch sea salt
2 cups heavy cream
2 teaspoons pure vanilla extract
1 cup crushed chocolate sandwich cookies
¼ cup creamy peanut butter

Preparation

Put the milk, condensed milk, sugar, and salt into a medium mixing bowl. Whisk until the sugar has mostly dissolved. Add the cream and vanilla, and whisk well to combine. Cover and refrigerate a minimum of 2 hours, or up to overnight.
Turn on the Cuisinart ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, 15 to 20 minutes. While the ice cream is still soft but almost fully churned, add the crushed cookies. Allow to mix for a few minutes and then add the peanut butter while the ice cream is churning.
The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes prior to serving.