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Chocolate Peanut Butter Cookie Dough Ice Cream
Author: Melissa Howell
Ingredients
For the Chocolate Ice Cream
  • 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
For the Peanut Butter Cookie Dough
  • 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
Instructions
For the Chocolate Ice Cream
  1. In a blender or food processor, add the sugar and chocolate pieces and pulse to process until the chocolate is very finely chopped.
  2. In the microwave or on the stove, heat the whole milk until just bubbling around the edges.
  3. Add the hot milk to the chocolate and sugar in the blender and process until smooth.
  4. Pour chocolate mixture into a medium-sized bowl and let cool completely.
  5. Stir in the heavy cream and vanilla and chill for 30 minutes or longer.
  6. 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.
  7. Cover and freeze for several hours or overnight.
For the Peanut Butter Cookie Dough
  1. Mix the butter and peanut butter together.
  2. Add the powdered sugar and mix well.
  3. Add the vanilla, salt, and milk and mix well.
  4. Add the flour and mix. Dough should be soft, but should hold its shape. Add more flour if necessary to get your desired consistency.