Peanut Butter Cookie Ice Cream
This Peanut Butter Cookie Ice Cream has layers of creamy peanut butter and cookie pieces. This no-churn ice cream only takes 10 minutes to prepare before you send it to the freezer! It’s extra delicious and filled with lots of peanut butter flavor!
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Ingredients
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 14 ounce can sweetened condensed milk
- 1/2 cup creamy peanut butter melted
- 12 Nutter Butter cookies crushed
Instructions
- With an electric mixer, beat together the whipping cream and vanilla extract in a large bowl. Beat together for about 3-5 minutes until the cream becomes light, airy, and fluffy.
- Slowly add in the condensed milk and fold into the whipping cream mixture with a spatula. Fold until completely combined.
- Pour the ice cream mixture into a freezer safe container. Stir the melted peanut butter and crushed cookies into layers of the ice cream.
- Cover the ice cream with a lid or plastic wrap. Freeze for at least 6 hours before serving.
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