Nutter Butter Peanut Butter Ice Cream (No Churn!)
Peanut Butter Ice Cream is a creamy, unapologetically rich dessert. Make it even more scrumptious with soft cookie chunks in every bite!
Ingredients
- 1 3/4 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1/2 cup peanut butter
- 1 1/2 cups Nutter Butter cookies chopped
- Optional topping: Chopped or whole Nutter Butters
Instructions
- Prep Cookies: Chop Nutter Butter cookies and set aside.
- Whip Cream: In a large bowl, beat the heavy cream with a hand mixer until thick peaks form.
- Add Base Ingredients: Add sweetened condensed milk and peanut butter to the whipped cream. Beat again until soft peaks form.
- Mix in Cookies: Stir in 1 cup of the chopped Nutter Butters.
- Transfer to Pan: Pour the mixture into a 9 x 5-inch loaf pan. Sprinkle remaining chopped cookies on top.
- Freeze: Freeze for at least 6 hours, or until firm.
- Serve: Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
Make-Ahead Tips: This is a make-ahead dessert and must freeze for at least 6 hours or overnight.
Storage: Store in the loaf pan, tightly covered, or transfer to an airtight freezer container for up to 2 weeks.
Freezing: Always freeze in a loaf pan or container with a tight seal. Thaw for 5–10 minutes before serving for best texture.
Nutrition
Serving: 1 | Calories: 851cal | Carbohydrates: 83g | Protein: 16g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 101mg | Sodium: 406mg | Sugar: 57g | Fiber: 1g | Calcium: 244mg | Iron: 1mg