Ingredients
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1 cup heavy cream
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1.25 cups half and half
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.75 cup skim milk
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1.5 tsp vanilla extract
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.75 cup sugar
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2 heaping spoonfuls peanut butter
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Mix-In
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8 Nutter Butter cookiesRough chopped is best!
Directions
Since childhood, I have loved peanut butter. And one of my favorite store-bought cookies are Nutter Butters. Yes, they’re premium and can be pricey. But they are the peanut butter lover cookie. What better way to celebrate this cookie than with an ice cream that honors the grocery store cookie that holds my heart! Nutter Butter Ice Cream is fantastic even as the first ice cream I tested. And even better–this is a FAST ice cream recipe with no heating and cooling required.
Try it!
Note: This is listed as a soy free recipe. Nutter Butter Cookies have a very small amount of soy lecithin which contains a small amount of soy proteins. The amount is not enough to generate allergic reactions in most people with soy allergies.
Steps
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1
Done
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Mix Main IngredientsCombine your milks, vanilla extract, and sugar. Whisk them until well-blended in a large bowl. |
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2
Done
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Add Peanut ButterAdd the peanut butter, and whisk it as well. For interesting coloration, you do not need to heat this recipe. There will be a lot of miniature bits of peanut butter floating in the mixture which should add to the ambiance of the end product. |
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3
Done
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Chill Further (if desired)Chill ingredients in a refrigerator (if desired). |
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4
Done
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Add Mixture to Ice Cream MakerAdd mixture to your ice cream maker and start the freezing process. Depending on your ice cream maker, this could take 25 minutes or more. |
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5
Done
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Add CookiesWith about 3-5 minutes left in the ice cream making process, add your rough chopped Nutter Butter cookies. |
