Creamy no-churn ice cream studded with peanut butter cookie dough chunks and chocolate chips.
Well, that’s a mouthful! Both the title and the peanut butter cookie dough ice cream itself. A deliciously decadent mouthful.
Their super crunchy peanut butter was the base of the peanut butter cookie dough in this ice cream. It’s butter, brown sugar, peanut butter
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!
No-Churn Peanut Butter Cookie Dough & Chocolate Chip Ice Cream
Creamy no-churn ice cream studded with chocolate chips and peanut butter cookie dough chunks.
Peanut Butter Cookie Dough
- 50 grams unsalted butter, softened
- 3 tblsp soft brown sugar
- 3 tblsp crunchy peanut butter such as Fix and Fogg Super Crunchy Peanut Butter
- 3/4 cup all purpose flour
- 1/3 cup chocolate chips
No-Churn Ice Cream
- 400 ml double cream or pouring cream not thickened cream
- 1 can sweetened condensed milk (395g)
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 (about 3-4 minutes.) 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.
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