Peanut butter cookie ice cream is what you asked for, so we are delivering! This is the most rich and creamy vanilla ice cream packed with swirls of real peanut butter and chunks of homemade peanut butter cookie!
According to my research, there is not another recipe quite like this out there on the inter-webs. We are boldly going where no man has gone before using homemade peanut butter cookies which, duh…only makes the most sense! Homemade everything!
So start by making a batch of our classic peanut butter cookies!
Let’s just pause for a minute and talk about peanut butter. We LOVE peanut butter!! It’s not just because it is one of the most glorious foods on earth but because it reminds us of where we have been, of love, of kindness, of compassion, of a real life angel who saved me in a dark time, and of course, of how we as family always need to be paying it forward. Read our Peanut butter story here!
With all of that as background, we present homemade peanut butter cookie ice cream!
How to Make Homemade Peanut Butter Cookie Ice Cream?
This recipe is similar to our Biscoff cookie butter ice cream. Have you tried it yet? Have mercy!! This peanut butter cookie homemade ice cream starts with the same base of creamy vanilla ice cream. Here are the steps to making it:
- Fat: Let’s start with the basis for what makes ice cream so creamy and delicious…the fat! This ice cream is not low calorie by any stretch of the imagination so put on your fat pants!! You want heavy cream and half and half…the more fat, the creamier the ice cream! You can use whole milk instead of the half and half if you must, but don’t go lower than whole milk.
- Sugar: Add the sugar and vanilla to the cream and warm it all up in a sauce pan on the stove. Whatever you do, do not let it boil!
- Eggs: While the milk and sugar are warming, put your egg yolks in a bowl and whisk them until they become pale. It doesn’t take long, but this step is essential! The whisked eggs are the key to soft and creamy ice cream. Add a few tablespoons of the warm cream mixture into the eggs to temper them. Whisk them and then add the egg yolks into the pot of cream. Heat everything until the cream coats the back of a wooden spoon. Again, don’t boil!
Pro tip: We like to use a candy thermometer just make sure the cream and eggs mixture does not go over 160 degrees.
How to Make Homemade Peanut Butter Cookie Ice Cream…the Final Steps
Cool the cream/egg mixture (custard) in the fridge for several hours or even overnight if you can. Before pouring it into your ice cream maker, give the mixture a good whisk. Freeze the ice cream per the instructions of your ice cream maker. We have linked our preferred ice cream maker in the recipe card.
Once the ice cream has formed, transfer 1/4 of the ice cream to another container, dot it with dollops of peanut butter and swirl it in with a knife. Then add peanut butter cookie crumbles. Repeat this process until you have made layers of peanut butter swirled peanut butter cookie loaded goodness. Store it in a container in the freezer to finish setting up (overnight if you can wait that long…which I usually can’t, but it does set up best if you can wait!).
What Kind of Peanut Butter Should I Use?
This is really up to your personal preference as far as brands go. We go with whatever is on sale…Skippy or JIF. Just don’t use a reduced fat or a natural peanut butter. They tend to have too much oil and don’t hold up as well in the cookies or in the ice cream.
Remember how I said we LOVE peanut butter? We pretty much try to put it in anything we can! Peanut butter banana bread? Check! Peanut butter cheesecake dip? Check! Peanut butter ice box cake or peanut butter caramel brownies? Check and check! We just can’t help ourselves!
Is Peanut Butter Good for You?
Peanut butter has it’s pros and cons. Let’s start with the good news…it contains many good nutrients such as protein, fiber, minerals and vitamins is very high in fats. Eating small amounts of pure peanut butter is fine on a weight-loss diet.
The bad news is that it is high in fats, and therefore, high in calories also. I already mentioned putting your fat pants on, right?! Consider yourselves warned! Worth it!
What Is The Best Way To Store Homemade Ice Cream?
Store your homemade peanut butter cookie ice cream in a freezer safe, airtight container. We like to use a shallow and flat container so that you have a lot of scooping room and it helps keep the consistency of the ice cream just right.
Pro tip: If you place a piece of plastic wrap on the top of the ice cream before putting on the lid, it will help prevent ice crystals from forming.
How Long Will Homemade Ice Cream Keep?
We have found that homemade ice cream is best eaten within 2 weeks. It will still be fine to eat after that but the quality starts to diminish a little. I recommend eating a heaping bowl every single night until it is gone so you don’t need to worry about it still being good or not!
Homemade peanut butter cookie ice cream is our new latest peanut butter obsession! Now I don’t want to get too crazy, but you could add some mini Reese’s Peanut Butter Cups to this and make it fully loaded! Or some Reese’s Pieces? Or BOTH?! I’m heading to the kitchen to start making another batch! Drooling!
More Ice Cream Recipes You’re Sure to Love:
- Biscoff Cookie Butter Ice Cream
- Dulce De Leche Ice Cream
- Berries and Cream Ice Cream
- Lemon Curd Frozen Custard
- Key Lime Pie Milkshake
- Cookies and Cream Frozen Custard
- Copycat Pinkberry Chocolate Crunch Sauce
- Chocolate Chip Cookie Ice Cream Sandwiches dipped in Milk Chocolate
- Apple Pie Fried Ice Cream Cake
- Loaded Salted Pretzel Ice Cream Sundae
- Mint Chocolate Stracciatella Ice Cream
- Nutella Chocolate Chip Ice Cream
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Peanut Butter Cookie Ice Cream Recipe
- 2 cups heavy cream
- 1 cup half and half
- 1 1/4 cup sugar
- 1/2 Teaspoon Vanilla
- 6 egg yolks
- 6 Peanut Butter Cookies chopped
- 1/2 Cup Peanut Butter
- In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla.
- Stir occasionally, heating the mixture until bubbles form around the edges.
- Remove from heat.
- Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow.
- After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.
- Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.
- Heat, stirring constantly, until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you're done. Don't cook hotter than 160 degrees.
- Remove from heat and chill in the refrigerator (for several hours or overnight).
- Once the mixture is chilled, whisk it to combine everything one last time and freeze according to your ice cream maker’s instructions (a 4-5 quart machine).
- When the ice cream is done, spoon 1/4 of the ice cream into a container and dot with dollops of peanut butter and swirl with a knife.
- Add cookie bits. Repeat layers until you reach the top.
- Freeze over night for the best results for consistency.
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