Creamy, no-churn peanut butter cookie dough ice cream with cookie dough chunks and chocolate chips.
Well, that’s a mouthful! Both the title and the cookie dough ice cream itself. A deliciously decadent mouthful.
I was sent a jar of fix and Fogg, extra crunchy peanut butter to try recently. We LOVE peanut butter in this household, and we love ice cream too. So I thought, why not merge the two! It’s a perfect treat for a hot summer.
Super crunchy peanut butter was the base of the cookie dough in this ice cream recipe. This brings the best contrast in texture alongside the creamy ice cream base. The peanut cookie dough is made up of butter, brown sugar, extra crunchy peanut butter
It’s pressed onto a baking sheet, hardened in the fridge and then chopped into chunks.
The chocolate chips were added in separately to the ice cream
And the ice cream itself was my usual no-churn recipe that contains just pouring cream, whipped until stiff and a can of sweetened condensed milk.
This ice cream is such a treat! Enjoy!
Have you made this? Tag me and let me know! @home_grown_happinessnz
No-Churn Peanut Butter Cookie Dough & Chocolate Chip Ice Cream
Ingredients
Peanut Butter Cookie Dough
- 50 grams unsalted butter, softened
- 3 tbsp soft brown sugar
- 3 tbsp crunchy peanut butter
- 3/4 cup all purpose flour
- 1/3 cup chocolate chips
No-Churn Ice Cream
- 500 ml double cream or pouring cream not thickened cream
- 1 can sweetened condensed milk (395g)
Instructions
- Cream together the butter and sugar until creamy. Beat in the peanut butter and flour until it forms a dough.Press onto baking paper or a baking sheet and cool in the fridge or freezer for 10 minutes until hardened. Cut into pieces.
- For the ice cream, whip the cream until stiff peaks form. Fold in the condensed milk. Stir in the cookie dough chunks and the chocolate chips.Spoon into a large loaf tin and freeze for at least 8 hours before serving.
Nutrition
Have you made this? Tag me and let me know! @home_grown_happinessnz
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