I was looking on the Internet to find some sort of graph that would prove that ice cream is just as popular in the winter as in the summer. Alas, this is not the case. I was hoping to find a compelling reason to get you to make this Chocolate Peanut Butter Cookie Dough Ice Cream while it’s freezing outside. And while I cannot use winter ice cream sales statistics to convince you do to it, maybe the following new-found information will.
A study was done by The Economist correlating ice cream consumption with higher reading ability. That’s right. Countries that eat more ice cream have higher literacy rates. I didn’t make this up. You can read the article and see the chart right here. The conclusion drawn is that politicians may want to provide year-round subsidies for ice cream for children, and that ice cream trucks should park closer to libraries.
Winter or not, and subsidies or not, you will want to make and eat this Chocolate Peanut Butter Cookie Dough Ice Cream.
I don’t know how cookie dough made its way into ice cream in the first place. I’m just glad it did. However, with all the panic and fear that is elicited when people hear the words “raw eggs,” something had to be done. Since almost all cookie dough has raw eggs, I had to come up with an egg-less cookie dough that would taste just as good, and stay soft in ice cream.
So I made up a really small batch of peanut butter cookie dough, sans the eggs. However, there was one big problem. The dough was gritty because of the granulated sugar and brown sugar.
Hmm. What to do, what to do.
(Cue light bulb over head).
Then I had a brilliant idea and discovered the secret to making soft, non-gritty peanut butter cookie dough.
I tried it and it worked perfectly!
All you do for this recipe is make some classic chocolate ice cream, whip up some of my tasty egg-less peanut butter cookie dough, and drop cute little dollops of it in the ice cream. Give it a try! Then take it to your local library and try to sell it 🙂
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 8 ounces bitter-sweet or semi-sweet chocolate broken in pieces (slightly more than a cup of chocolate chips)
- 1 tsp. pure vanilla extract
- 2 Tbsp. butter softened
- 2 Tbsp. peanut butter
- 1/4 cup powdered sugar
- dash of vanilla
- dash of salt
- 1 Tbsp. milk
- 6 Tbsp. flour or more
In a blender or food processor, add the sugar and chocolate pieces and pulse to process until the chocolate is very finely chopped.
In the microwave or on the stove, heat the whole milk until just bubbling around the edges.
Add the hot milk to the chocolate and sugar in the blender and process until smooth.
Pour chocolate mixture into a medium-sized bowl and let cool completely.
Stir in the heavy cream and vanilla and chill for 30 minutes or longer.
Add to your ice cream maker and follow the manufacturer's instructions. Then transfer to an airtight container. While transferring, drop little balls of peanut butter cookie dough in the ice cream.
Cover and freeze for several hours or overnight.
Mix the butter and peanut butter together.
Add the powdered sugar and mix well.
Add the vanilla, salt, and milk and mix well.
Add the flour and mix. Dough should be soft, but should hold its shape. Add more flour if necessary to get your desired consistency.