Peanut Butter Cookie Ice Cream

Happy Friday! Do you need a quick and easy recipe for the weekend? You might like this one – Peanut Butter Cookie Ice Cream. It is delicious, uses just 5 ingredients, and takes just 10 minutes to pull together.

Peanut Butter Cookie Ice Cream

(found on Pinterest, from Kathryn’s Kitchen blog)

1 pint heavy whipping cream
1 tsp. vanilla
1 can sweetened condensed milk (14 oz)
1/2 cup creamy peanut butter, melted
12 Nutter Butter cookies, crushed

Using an electric mixer, beat together the whipping cream and vanilla, until light and fluffy. (Usually 3-5 minutes.)

Fold in the sweetened condensed milk until completely combined.

Pour 1/3 of this mixture into a freezer safe container. Top with 1/3 of the cookie crumbs and half the peanut butter. Pour another 1/3 of the mixer in, and top with another 1/3 of the cookie crumbs and the rest of the peanut butter. Finish pouring the rest of the batter on top of this, and top with the remaining cookie crumbs.

Cover with a lid or plastic wrap and freeze overnight. Serve with extra Nutter Butter cookies on the side.

Need a good ice cream container? (You might, if you get addicted to this recipe…) My good friend Monica from The Yummy Life blog recommended the Tovolo Glide-A-Scoop Ice Cream Tubs, which I ordered and used for this recipe. (You also might want to try her Mango Ice Cream recipe. It looks delicious.)

Hope you all have a great weekend!

Sheri whowillprobablyneedtomakemoreicecreamthisweeken


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