peanutbutter cookie icecream

This rich, creamy dessert is filled with real peanut butter cookies and will cool you off during hot summer months 

Ingredients: 

PEANUT BUTTER COOKIE BUTTER:

11 peanut butter cookies 

1tsp vanilla extract

2 tbsp granulated sugar 

3 to 4 tbsp whole milk 

ICECREAM: 

2 cups heavy whipping scream 

1 cup whole milk 

2/3 cup sugar 

1 tsp vanilla 

3/4 cup peanut butter cookie crumbs 

1/2 cup peanut butter chips

Method: 

TO MAKE THE PEANUT BUTTER COOKIE BUTTER: 

Peanut butter cookies vanilla sugar and milk in a food processor Pulse to break the cookies into pieces and then let them let the food processor run until the mixture forms a smooth paste. set aside 3/4 cup of the butter for the ice- cream. and store the remainder in an airtight container for another use. 

FOR THE ICE-CREAM: 

in a liquid measuring jug, set aside one cup of whipping cream and the vanilla extract. combine the remaining cream, milk, sugar and cookie butter in a medium saucepan and place over a 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.

return to medium- high heat and bring to the boil/ cook the mixture until its slightly thickened, about one minute. whisk until smooth. set the bowl in an ice water bath until cool ( about 20 minutes). 

cover and refrigerate until well chilled, at least 4 hours or over night. pour the ice cream base into an ice-cream maker and churn according to the manufacturers direction. in the remaining two minutes, add the cookie crumbs and peanut butter chips. stop the machine and stir until all the ingredients are well incorporated. transfer ice-cream into a freezer safe container, store with plastic wrap pressed to ice-cream surface and freeze until firm, at least 4 hours. 

serve how ever you want to :)! x