Chocolate Peanut Butter Cookie No Churn Ice Cream
This indulgent chocolate peanut butter cookie no-churn ice cream combines rich, creamy peanut butter swirls with decadent chocolate for a delightful frozen treat. Packed with cookie pieces, it delivers a perfect balance of sweet and salty flavors without the need for an ice cream maker.
Equipment
- mixing bowl
- electric mixer (stand or hand-held)
Ingredients
- 6 peanut butter cookies
- 2 cups cold heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 tbsp vanilla extract
- ¼ tsp salt
- ½ cup creamy peanut butter
Instructions
- Pour the cream into a large bowl. Use an electric mixer to whip the cream on medium speed until soft peaks form.
- Add the sweetened condensed milk, cocoa powder, vanilla and salt, and whip until well combined, thick and fluffy.
- Crumble 5 of the cookies, and fold them into the ice cream.
- Spoon half the chocolate ice cream into your ice cream container. Drizzle with half the melted peanut butter. Repeat with another layer of ice cream and peanut butter.
- Use a butter knife to gently swirl everything together. Crumble the last cookie and scatter it over the top.
- Cover the ice cream and freeze for at least 8 hours, or overnight, until firm enough to scoop.