Peanut Butter Cookie Dough Ice Cream

Creamy, no-churn peanut butter cookie dough ice cream, no machine needed with cookie dough chunks and chocolate chips.

This peanut butter cookie dough ice cream is such a great treat to enjoy year round.

This homemade cookie dough ice cream uses stiffly whipped cream and sweetened condensed milk. When these are folded together and frozen they create a creamy, light and smooth texture. 

Peanut Butter Ice Cream No Machine

Just like my no churn blackberry ice cream and no churn tiramisu ice cream, this peanut butter ice cream recipe is made without an ice cream maker. 

Can You Eat Raw Cookie Dough? 

Chewy chunks of cookie dough add great texture and flavour to the ice cream. This is unbaked cookie dough but without eggs or raw flour. Both raw eggs and raw flour can be cause for concern as they can sometimes contain harmful bacteria. 

The flour in this cookie dough is heat treated first to mitigate this potential problem. The flour can be baked, microwaved or cooked in a saucepan to heat treat it. 

This is a cookie dough without eggs.

Peanut Butter Cookie Dough Ice Cream - The Ingredients

The ingredients in this recipe are split into two groups - The peanut butter cookie dough and the no churn vanilla ice cream base. Then there is the third addition of chocolate chips.

Peanut Butter Cookie Dough

• Softened Butter and Peanut Butter- These bring the flavour and texture to the cookie dough. 
• Sugar - for sweetness
• Flour, the structure of the cookie dough
• Vanilla extract and salt - extra flavour enhancers. 

The No Churn Vanilla Ice Cream Base

• Pouring cream (heavy cream) -Whipped cream brings the lightness to the ice cream
• Condensed milk - The sweetness and creaminess
• Vanilla paste or extract - choose a good quality one to give the best flavour. I use a vanilla paste with seeds. 
• Chocolate chips - Folded in at the end.

Homemade Cookie Dough Ice Cream - The Method

The Peanut Butter Cookie Dough

Microwave the flour for 1-2 minutes, stirring every 20 seconds, until the temperature of the flour reaches 60°F (70°C). It can also be cooked in a saucepan over low-medium heat, or baked in the oven at  350°F (175°C) for 5 minutes until it reaches this temperature. Once cooked, let it cool down completely. 

In a bowl, add the softened butter, peanut butter and sugar and beat it together until creamy. Add the salt, vanilla extract and flour and fold it together into a dough. If the batter is quite stiff, add a splash of milk to help combine it.

Press the dough out into a ½ cm / ¼ inch circle and place it in the refrigerator to stiffen up. Once cold, cut the dough into little ½ cm / ¼ inch cubes. 

The No-Churn Ice Cream

Whip the cream and vanilla together until stiff peaks form. You can use a stand mixer for this step to make it easy but take care not to overwhip the cream so it splits.

Then fold in the condensed milk carefully until you have a thick and airy mixture. Fold in the cookie dough pieces and the chocolate chips.

Line a 900g / 2 lb loaf pan with parchment paper. Spoon the ice cream mixture into the pan and spread it out evenly. Add on a few extra chocolate chips and chopped peanuts for decoration.

The ice cream needs at least 6 hours to freeze, but before serving let it sit at room temperature for 5 minutes to slightly soften it.

Looking for some more delicious ice cream recipes? Check out this blackberry ripple ice cream recipe or this homemade tiramisu ice cream.

Love chocolate chips? Why not make some brown butter chocolate chip cookies or if you have some sourdough starter you could try out these sourdough chocolate chip cookies.

Have you made this? Tag me and let me know! @home_grown_happinessnz