Description
Nutter Butter Peanut Butter Ice Cream is a decadent homemade frozen dessert packed with creamy peanut butter flavor and crunchy chunks of Nutter Butter cookies. Whether made no-churn or in an ice cream maker, it delivers a rich, sweet-salty balance that’s a peanut butter lover’s dream.
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- Pinch of salt (optional)
- 15 Nutter Butter cookies, chopped
Instructions
No-Churn Method:
- In a large bowl, beat the heavy cream until stiff peaks form.
- In another bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, and salt if using.
- Fold the whipped cream gently into the peanut butter mixture until smooth.
- Stir in chopped Nutter Butter cookies.
- Transfer mixture to a loaf pan or freezer-safe container, smooth the top, cover, and freeze for at least 6 hours.
- Let sit at room temperature for 5 minutes before scooping.
Churn Method:
- Whisk together heavy cream, sweetened condensed milk, peanut butter, vanilla, and salt until smooth.
- Pour into ice cream maker and churn according to manufacturer’s instructions.
- Add chopped cookies in the last 5 minutes of churning.
- Transfer to a freezer-safe container and freeze for 2–4 hours before serving.
Notes
Natural peanut butter can be used if well-stirred and not overly oily.For more texture, use crunchy peanut butter or add mini chocolate chips.Best served within 2 weeks for optimal flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 32g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
