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
I have 2 girls and a boy. My 5 year old boy is by far my biggest helper and the most creative in the kitchen. He always want to invent his “own” recipes. It is so much fun to create in the kitchen with that boy!!! Love them boys!!!
You made me a custard-base ice cream convert. The added creaminess is so worth a bit of extra effort. Hubby loved this too and he’s not a peanut butter lover. Thanks for the recipe!
Love this recipe. One change I will make is to put all the ice cream ingredients, except maybe the peanut butter, in my Vitamix. Just turn it on and leave it for four or five minutes. No stirring, no cooked egg yolk pieces, just yummyness.
Is there an alternate recipe for making it with an ice cream maker?! Sounds delicious but I love my ice cream maker!!
Sara, What kind of ice cream maker is that? Making it NOW!
I’ve never tried making ice cream by cooking it but I made this recipe. However after chilling it for a few hours it turned from a thick liquid to a thick pudding-like mixture! What did I do?