This homemade Chocolate Chip Peanut Butter Cookies & Cream Ice Cream is rich, creamy, and made with simple ingredients. Organic dairy milk and cream create a smooth, indulgent ice cream base, loaded with healthier nut butter cookies and dark chocolate chips. With no thickeners, fillers, or artificial ingredients, this easy homemade ice cream recipe is a deliciously wholesome twist on classic cookies and cream.
To learn how to make this amazing homemade ice cream recipe using a KitchenAid ice cream bowl attachment, see the printable recipe card below or take a look at the recipe video. For other recipe variations, please visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below.)
CHOCOLATE CHIP PEANUT BUTTER COOKIES & CREAM ICE CREAM
This Chocolate Chip Peanut Butter Cookies & Cream Ice Cream is a rich and creamy homemade ice cream recipe. Made with organic milk and cream, healthier nut butter sandwich cookies, and dark chocolate. No thickeners, fillers, or artificial ingredients, just a deliciously indulgent peanut butter, chocolate chip, and cookies & cream treat.
Ingredients
Instructions
- Freeze your KitchenAid ice cream bowl attachment (2 quart freezer bowl) or ice cream maker bowl (2 quart freezer bowl) ahead of time (see Note #3).
- In a large measuring cup (8 cups) or large mixing bowl (see Note #4), add heavy whipping cream, milk, and sugar, and whisk by hand just until sugar is completely dissolved (see Note #5). Add salt, vanilla bean paste, and peppermint extract, and whisk until combined. Chill the mixture in the refrigerator for at least 30 minutes (see Note #6).
- When ready to churn, make sure the drive assembly is secure on your KitchenAid stand mixer (see Note #3), then secure the frozen freezer bowl onto the stand mixer, place the dasher (ice cream paddle) in the bowl, lock the mixer in place, and turn on mixer to “Stir” (the lowest speed). Or place frozen bowl in ice cream maker, and turn on). Remove the ice cream mixture from the fridge, and give it a quick whisk (about 5 seconds), and immediately pour into the freezer bowl (ice cream maker) while it’s turning. Mix until ice cream is at a soft serve consistency (about 15 minutes - may take longer), before you add mix-ins. The total churning time should take about 20 minutes (or up to 30 minutes).
- Mix-Ins: During the last 2 - 5 minutes of mixing, while churning, add about ½ cup chopped chocolate, and 1 ¼ cups cookie chunks to the ice cream, and continue to mix until evenly distributed. Transfer to an ice cream tub container (2 quart), smooth, and top with remaining ¼ cup chopped chocolate, and ¼ cup cookie chunks. Cover, and freeze overnight (minimum of 6 hours - 24 hours for best thick ice cream texture). When ready to serve, remove the container 5 minutes before serving to allow ice cream to reach a scoopable consistency. Scoop, and enjoy!
Notes
- Simple Mills gluten-free Nut Butter Stuffed Sandwich Cookies have a great flavor and texture, especially for gluten free cookies. They also are made from wholesome ingredients and have no additives. They give this cookies & cream ice cream the perfect peanutty flavor and texture. Break up the cookies into chunks (about 5-6 pieces per cookie), and set aside ¼ cup of cookie chunks (about 2-3 cookies) for topping.
- For best flavor and overall results, I recommend using organic and grass-fed heavy whipping cream and whole milk.
- Place your KitchenAid ice cream bowl attachment (2 quart freezer bowl) or ice cream maker bowl (2 quart freezer bowl) in the freezer for a minimum of 24 hours before starting this recipe (see Note #3). If using KitchenAid attachment, fit the drive assembly onto the mixer before you start mixing the ingredients. Once the freezer bowl is completely frozen and ready to use, you can make the ice cream mixture.
- Use a large measuring cup (8 cups) to measure and whisk the ingredients all in one measuring cup. This makes it easier to pour into the ice cream maker, and means less to clean up. If using a mixing bowl, transfer the ice cream mixture into a large pitcher for easier pouring into the ice cream maker.
- Using ultra-fine/caster sugar speeds up this process. Use the finger test to make sure the sugar is fully dissolved. Rub some of the mixture between the pads of your forefinger and thumb. If it’s smooth, the sugar is dissolved. If you feel a little grittiness, continue to whisk.
- Both the freezer bowl and the ice cream mixture need to be as cold as possible to help the ice cream solidify more quickly. Keep the freezer bowl frozen until the very last minute, as it begins to defrost the moment it’s removed from the freezer.
- My ice cream bowl attachment is stored in the freezer so it’s always ready to use. Allow the bowl to reach room temperature after each use, then wash, dry, and place the bowl back in the freezer.
- Makes 16 servings (½ cup per serving).
Nutrition Facts
Calories
255Fat (grams)
18 gSat. Fat (grams)
10 gCarbs (grams)
21 gFiber (grams)
1 gNet carbs
20 gSugar (grams)
17 gProtein (grams)
3 gSodium (milligrams)
76 mgCholesterol (grams)
38 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional information is based on the exact ingredients and brands noted in this recipe.
SERVING SUGGESTIONS
Freeze and store in an ice cream tub container (2 quart) for up to 2 weeks for optimum creaminess and flavor. You can stretch it to 3 weeks, but keep in mind that its quality and creamy texture may decline a bit.
VIDEO
How to Make this Delicious Chocolate Chip Peanut Butter Cookies & Cream Ice Cream
Blog Comments & Tips
A decadent, gluten free homemade cookies & cream ice cream recipe!
The rich and creamy goodness of this homemade Chocolate Chip Peanut Butter Cookies & Cream Ice Cream is a true indulgence without some of the guilt. This homemade ice cream recipe is made with wholesome, thoughtfully selected ingredients with absolutely no thickeners, fillers, or artificial ingredients. Organic grass-fed milk and cream create a naturally rich, velvety ice cream base, while vanilla bean paste adds rich vanilla flavor and delicate vanilla bean specks.
The delicious mix-ins take this homemade ice cream to another level! High-quality Belgian dark chocolate adds rich chocolate flavor and irresistible chocolate chunks, while Simple Mills gluten-free Nut Butter Stuffed Sandwich Cookies bring a satisfying crunch and delicious peanut butter filling to every scoop. The combination of creamy vanilla ice cream, peanut butter cookies, and decadent dark chocolate makes this a truly irresistible twist on classic cookies and cream ice cream. Made with simple, quality ingredients, this is homemade ice cream indulgence at its very best!
How do you ensure the best results from this recipe?
My 9 tips to making homemade Chocolate Chip Peanut Butter Cookies & Cream Ice Cream:
I found the KitchenAid ice cream freezer bowl to be the easiest way to make homemade ice cream. If you want to order one, it’s important to verify your stand mixer model number first and make sure it’s the right size for your specific KitchenAid mixer. This bowl fits only some KitchenAid stand mixer tilt-head and bowl-lift stand mixer models. If you don’t have a KitchenAid, you can use an ice cream maker for this recipe, as long as it has a 2 quart capacity. And, freeze the bowl for at least 24 hours prior to making this recipe. It needs to be completely frozen in order for the ice cream to set properly within 20 minutes.
High quality, organic ingredients are a must. As there are very few ingredients in this recipe, every one must count. Using organic grass-fed milk and cream make a huge difference in the flavor of this ice cream.
Use a high-quality dark chocolate bar. I used Trader Joe’s Pound Plus dark chocolate bar, which is from Belgium. If you don’t like dark chocolate, swap it out for semi-sweet chocolate. In a pinch, you can use mini chocolate chips, but I feel it doesn’t give you the same mouthfeel when biting into the ice cream. Chopping and shaving the chocolate gives it just the right texture.
Chop your chocolate into various size pieces. If you have a variety from shavings to small bits and chunks, the ice cream will have a better texture.
Because you are cold whisking the ice cream mixture and not dissolving the sugar on the stove, it’s important to use ultrafine sugar (aka: caster sugar) so it dissolves quickly. If you use regular granulated sugar, it will not dissolve well and will give your ice cream a grainy texture. Make sure your ice cream base mixture (i.e., milk, cream, vanilla, and sugar) is well chilled. I recommend chilling it in the refrigerator for at least 30 minutes after whisking. Then whisk again immediately before pouring into the ice cream maker or freezer bowl.
Place the ice cream freezer bowl on your KitchenAid mixer when you are ready to churn, and turn the mixer on “Stir” (the lowest speed). Give the mixture a quick 5 second whisk and pour into the mixer. Within 20 minutes, you’ll have amazing soft serve ice cream.
Add your mix-ins (i.e., chocolate and cookies) about 2-5 minutes before your ice cream is ready. I usually add them in at the 15 minute mark.
I recommend freezing overnight or for a minimum of 6 hours before serving.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Peanuttier: Add a peanut butter swirl! Warm about ¼ cup of your favorite peanut butter (creamy or chunky) in the microwave for a few seconds until slightly pourable (but still thick). Transfer half of the ice cream into your freezer safe ice cream tub container, then drizzle half of the peanut butter onto the surface. Using a knife, swirl into the ice cream. Repeat this process using the remaining half of the ice cream and peanut butter. Top with some chocolate pieces and crumbles of cookies, and freeze until ready to serve.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to keep the freezer bowl in the freezer until you are ready to churn your ice cream, as it starts defrosting the minute you remove it from the freezer.
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