This Peanut Butter Cookie Ice Cream has layers of creamy peanut butter and cookie pieces. This no-churn ice cream only takes 10 minutes to prepare before you send it to the freezer! It’s extra delicious and filled with lots of peanut butter flavor!
I remember the first time I made homemade ice cream I was a little intimidated. I just always assumed that an ice cream maker was an essential kitchen tool when making this popular treat. Well that couldn’t be further from the truth. You don’t need an ice cream maker to make ice cream and it’s the easiest to make!
This Peanut Butter Cookie ice cream is made with only 5 ingredients and takes 10 minutes to whip up! It’s easier to make than any cake or cookie recipe I’ve made, so this could be your new go-to dessert when you’re in a rush! Another great thing about this dessert is you can leave it in the freezer for up to 1 week so you can indulge all week long. 😀
In my opinion, there is no better treat than a bowl of ice cream on a hot summer day. One of my favorite flavors is peanut butter. I actually almost prefer it over chocolate because of its creaminess. I added in pieces of Nutter Butter cookies to this easy ice cream and it adds an extra crunchy sweetness to every bite. You can scoop this cookie chunk filled ice cream in a simple bowl or cone and even add more melted peanut butter and cookies to the top!
Peanut Butter Cookie Ice Cream
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 14 ounce can sweetened condensed milk
- 1/2 cup creamy peanut butter melted
- 12 Nutter Butter cookies crushed
- With an electric mixer, beat together the whipping cream and vanilla extract in a large bowl. Beat together for about 3-5 minutes until the cream becomes light, airy, and fluffy.
- Slowly add in the condensed milk and fold into the whipping cream mixture with a spatula. Fold until completely combined.
- Pour the ice cream mixture into a freezer safe container. Stir the melted peanut butter and crushed cookies into layers of the ice cream.
- Cover the ice cream with a lid or plastic wrap. Freeze for at least 6 hours before serving.