This luscious Peanut Butter Cookie Ice Cream boasts a light, smooth peanut butter flavor, with ribbons of peanut butter and flourless peanut butter cookies running throughout. You can Top it with any variety of chopped up chocolate peanut butter candy as well.
This is a custard-based ice cream, meaning it starts with a cooked mixture involving egg yolks. Don’t worry- the eggs are cooked! Custard-based ice creams are incredibly creamy and extra silky smooth, so although they take a little more effort than a quick mix-and-freeze style ice cream, the payoff is grand. Also, I kind of love prepping it all the day before and having more time to relax the next day and just pop it in the ice cream maker.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Whole milk and whipping cream – This provides a solid base for your custard.
- Granulated sugar – To sweeten things up.
- Egg yolks – Eggs help create the rich, thick custard base that results in a smooth, creamy ice cream.
- Creamy peanut butter – Natural peanut butter has its place, but not here. Good old Skippy or Jif is what you need for a super smooth peanut butter ice cream. It also freezes beautifully into a peanut butter ribbon with no need for extra ingredients.
- Flourless peanut butter cookies – I love to whip up some of these Flourless Peanut butter Cookies for this ice cream. When slightly underbaked, these have the perfect texture for ice cream. You can always use a store-bought bakery peanut butter cookie or even crunchy Nutter Butters if you prefer.
How to Make Peanut Butter Cookie Ice Cream
- You’ll start by making a simple custard base on the stove. You’ll need to temper your eggs (see all details in the recipe card below) and then cook the mixture until thickened like pudding. Stir in some peanut butter, and let cool.
- That mixture will chill overnight, or until you’re ready to churn in your ice cream maker.
- Once churned, you’ll layer in some melted peanut butter and Flourless Peanut Butter Cookie pieces. Pop that in the freezer for several hours, until scoopable, and then enjoy the delicious fruits of your labor!
Storing and Other Tips
- This ice cream is best enjoyed within 2 weeks.
- If you make a batch of Flourless Peanut Butter Cookies to make this ice cream, you’ll have enough left over to create the BEST peanut butter cookie ice cream sandwiches!
Frequently Asked Questions
I have only made this ice cream using peanut butter and peanut butter cookies! I imagine Nutella could as an ok swap but, again, I haven’t tried it. Super smooth almond or other nut butters or Sunbutter could potentially work as well. You’ll just have to experiment!
Yes, as written it is gluten free. If you swap cookies or add candy, just make sure to check labels.
No. If you’re short on time and can’t make it the day before, you can absolutely make it in the morning and chill for several hours. You just want it nice and cold before it goes into the ice cream maker. I would recommend at least 4 hours in the fridge!
Peanut Butter Cookie Ice Cream
Ingredients
- 1 cup whole milk
- 2 cups whipping cream
- ¾ cup sugar
- 4 egg yolks
- ¼ cup plus 3 tablespoons creamy peanut butter not natural style PB, divided
- 5-7 flourless peanut butter cookies underbaked slightly, see link to recipe below
- optional: any peanut butter-chocolate style candies
Instructions
- In a large saucepan, combine milk, cream, and sugar. Over medium-low heat, stirring very frequently, heat the mixture until bubbles form around the edges, and then remove pan from heat.
- While the mixture is heating, whisk egg yolks in a mixing bowl. After you’ve removed the cream mixture from heat, slowly drizzle the hot milk mixture (I suggest using a ladle, or a measuring cup with a spout) into the eggs while whisking constantly. If you add the cream mixture too quickly the eggs will scramble, so just do a little at a time. This process warms the egg yolks gently so you can move on to the next step.
- After you’ve added about a cup of the hot milk mixture, return the pan with the milk mixture to medium-low heat and slowly whisk in the egg mixture. Heat, stirring constantly, until thickened–it’s ready when you dip the back of a spoon into the mixture and, when you drag your finger through it, it leaves a trail. If you have a thermometer, shoot for about 170℉, and don’t go past 175℉. Remove the pan from heat and add ¼ cup peanut butter, stirring/whisking/mashing until it is melted and incorporated. Let mixture cool until barely lukewarm. You can transfer mixture to a separate bowl, or an ice bath, to speed up that process. Then cover and chill in the fridge overnight.
- Once chilled, process in ice cream maker according to manufacturers instructions. When ice cream is nearing completion, place remaining 3 tablespoons peanut butter in a bowl and heat in microwave until just melted enough to drizzle (but not hot), about 20-30 seconds. When ice cream is finished, gently stir in cookies by hand. Layer into a freezer safe container, adding drizzles of the softened peanut butter as you go. Smooth out top, cover, and freeze until firm enough to scoop. If desired, serve with additional candies or cookies on top.
Notes
- Flourless Peanut Butter Cookie Recipe
- Yields: About 1 1/2 quarts
Nutrition
Questions & Reviews
oh God this looks so good right now! Love anything peanut butter.
I’m going to be one of *those* people, but do you think it would work to sub coconut milk? I’m trying to stay away from dairy right now…
Haha. Well coconut milk will never, ever be the same as cream and whole milk, in both taste and texture, so you’d just have to experiment and see.
Cookies AND Snickers in the same ice cream (and they’re PEANUT BUTTER?)! I am in!
You know girls, I had tried to make a custard based ice cream many times, failing miserably, UNTIL I used an ice cream recipe from your first cookbook. Total success!!! I cannot wait to try this, because, you know, Snickers. Fact: My sister has a chocolate and caramel colored dachshund, named Snickers!!! 🙂
Thanks for the recipe Sara, loved the pictures. And thanks for featuring my comment. I STILL need 25% more self-confidence, working on it!!!
I’m glad you found success! And that was a great comment 🙂
What a fun day with the kiddos this must have been. Love the result of it as well, PB cookie ice cream sounds like a dream 🙂
Now you’ve gone and given me a dilemma. Recently, I’ve been thinking that those peanutbutter cookies might be delicious in your carmelized banana ice cream, but now I want to make this! Either way, I am putting my ice cream maker in the freezer 🙂
Um…yes, and yes. I say try both! Lol
Oh, goodness, if I could count the times someone said that I needed a girl. Or asked if we’re going to try for a girl. 🙁 We also have three boys, and they are all amazing helpers and love being in the kitchen! Yay for little boys!!
Haha, part of the gig that comes with being a boy mom, right??
This sounds amazing! I made the strawberry cheesecake ice cream last weekend for company because it was quick and easy, but this sounds like it’s worth the extra time….
Mmmm! is 8:35 a.m. too early to eat ice cream? It sounds delicious. And it inspires so many ideas. Our Costco used to sell a caramel almond toffee ice cream that was my favorite and I bet I could re-create it exactly the same way you did this one. If it works, you will be my new best friend.
I wish I was one of your friends that got to sample your concoctions! This looks amazing!