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.
Ingredients
Peanut Butter Cookie Dough
- 40 g butter, softened
- 2 1/2 Tbsp granulated sugar
- 2 Tbsp crunchy peanut butter
- 1/2 cup all purpose flour
- 1/2 cup chocolate chips
No-Churn Ice Cream
- 500 ml double cream or pouring cream not thickened cream
- 1 can sweetened condensed milk (395g)
Instructions
- 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 for 5 minutes to stiffen up. Once cold, cut the dough into little ½ cm / ¼ inch cubes.
- Whip the cream and vanilla together until stiff peaks form. 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.
Nutrition
Calories: 355kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 78mgSodium: 112mgPotassium: 227mgFiber: 1gSugar: 25gVitamin A: 712IUVitamin C: 1mgCalcium: 150mgIron: 1mg
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