The first ice cream recipe of the summer is our favorite ever. Peanut Butter Cookies and Cream Ice Cream is rich, creamy and bursting with peanut butter flavor.
July is national ice cream month. And it’s my birthday month. So best month ever pretty much. I’m not a huge dessert person (give me all the salty please) but ice cream is one huge exception. There’s always room for it. Especially anything homemade.
I love making homemade ice cream (as evidenced here) and every time I make a new ice cream it becomes my new favorite but I don’t think I’ll be able to top this one. Peanut butter ice cream, peanut butter cookies and of course a peanut butter swirl makes this the ultimate peanut butter lovers dream. I wonder if I could have fit peanut butter in that last sentence one more time?
Sadly, this was almost the ice cream that wasn’t.
The paddle for my ice cream maker cracked right at the start of churning and it was making a terrible screeching, popping sound but there was no way I was going to let it go to waste. I was worried if I let it keep going it would eventually break completely so I did what any logical person would do. I duct taped it. It was at the top of the paddle so no ice cream touched it.
It’s still hanging out in my pantry like that in case we need ice cream before the replacement arrives. No shame.
The peanut buttery ice cream base is so smooth and creamy. The ribbon of peanut butter throughout the ice cream provides another punch of flavor as well as another touch of creaminess. If you want to add a little texture (and I think it would be the perfect addition) you could use crunchy peanut butter.
Lastly, and let’s be honest, the best part is crushed peanut butter sandwich cookies. {Not sponsored} I’m talking about Nutter Butters friends.
As I’m sure you can guess, this ice cream is super rich and a little scoop will be just right.
I foresee this ice cream on repeat all summer.
Peanut Butter Cookies and Cream Ice Cream
Ingredients
For the Ice Cream Base:
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup peanut butter
- 1 1/2 cups heavy cream
- 1 Tbsp. vanilla extract
For the Mix-Ins:
- 1/3 cup peanut butter
- 1 cup crushed peanut butter sandwich cookies (6 to 8 cookies)
Instructions
- Beat together the sugar and eggs in a bowl until pale and thickened. Set aside.
- In a medium saucepan, bring milk to a simmer. Slowly drizzle the hot milk into the sugar mixture, whisking the whole time. Pour the mixture back into the saucepan. Stir constantly with a whisk until the custard thickens slightly and coats the back of a spoon. Do not let the mixture boil or the eggs will scramble. Remove the saucepan from the heat and stir in the peanut butter. Place a large fine mesh strainer over a large bowl. Pour custard through the strainer to get rid of any lumps. Allow mixture to cool slightly then stir in the cream and vanilla. Cover tightly and refrigerate until cold or overnight.
- Stir the cold custard then add to your ice cream machine. Churn according to manufacturers instructions. In the last five minutes, add the cookie crumbles. Remove ice cream to a bowl and carefully swirl the peanut butter throughout. Don't stir too much or you will lose the swirled effect. Eat right away or freeze in airtight container.
