Peanut Butter Cookie Ice Cream Recipe
Peanut Butter Cookie Butter:
11 ounces (approximately 10-11 medium) peanut butter cookies (homemade or store-bought)
1 teaspoon vanilla extract
3 tablespoons granulated sugar
3-4 tablespoons whole milk
2 cups heavy whipping cream
1 cup whole milk
2/3 cup granulated sugar
1 teaspoon vanilla
3/4 cup peanut butter cookie crumbs
1/2 cup peanut butter chips
1. To make the peanut butter cookie butter, pulse the peanut butter cookies, vanilla, sugar and milk in a food processor. Pulse to break the cookies into pieces, and then let the processor run until the mixture forms a smooth paste. Set aside 3/4 cup of the cookie butter for the ice cream, and store the remainder in an airtight container for another use (will keep up to two weeks in the refrigerator).
2. In a liquid measure, set aside one cup of whipping cream and the vanilla extract. Set aside.
3. Combine the remaining cream, milk, sugar and cookie butter in a medium saucepan, and place over medium heat. Cook, stirring occasionally with a whisk, until the sugar dissolves and the mixture is smooth, about three minutes. Remove from the heat, and gradually whisk in the whipping cream mixture.
3. Return to medium-high heat, and bring to a boil. Cook until the mixture is slightly thickened, about one minute. Whisk until smooth. Set the bowl in an ice water bath until cool, about 30 minutes. Cover and refrigerate until well chilled, at least four hours or overnight.
4. Pour the ice cream base into an ice cream maker and churn according to the manufacturer's directions. In the remaining two minutes, add in the cookie crumbs and peanut butter chips. Stop the machine and stir until all the ingredients are well incorporated. Transfer ice cream to a freezer safe container, store with plastic wrap pressed to ice cream surface and freeze until firm, at least four hours. Serve in a bowl or cone, and top with peanut butter cookies.