Peanut Butter Ice Cream with Cookie Dough
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There’s something absolutely irresistible about Peanut Butter Ice Cream with Cookie Dough. This recipe is my go-to for those sweltering summer days when I crave something sweet and cool. I love how effortlessly it comes together—in just 10 minutes of prep and another 10 of cooking time, you have a dessert that’s bound to impress. The creamy blend of coconut milk and almond milk mixed with rich peanut butter and honey creates a decadent ice cream that’s both satisfying and refreshing. But what really makes it special is the cookie dough chunks—both chocolate chip and peanut butter—stirred in at the end. If you’re anything like me, you’ll enjoy topping it with a drizzle of creamy peanut butter and a sprinkle of mini chocolate chips for that extra touch of indulgence. Whether it’s a family gathering or a casual weekend treat, this ice cream is a guaranteed hit!
Why You’ll Love Peanut Butter Ice Cream with Cookie Dough
- Deliciously Rich Flavor: Creamy peanut butter ice cream swirled with chocolate chip and peanut butter cookie dough is a dream come true.
- Quick and Easy: With just 10 minutes of prep and another 10 for cooking, this recipe is a snap to whip up.
- Customizable Toppings: You can top it with extra peanut butter and mini chocolate chips for a personalized touch of indulgence.
- Perfect for Summer: This refreshing treat is ideal for cooling down on a hot day and makes a sweet finish to any meal.
- Family Favorite: It’s a crowd-pleaser that’s bound to make everyone at the table smile, especially if they’re cookie dough fans!
Ingredients Needed To Make Peanut Butter Ice Cream with Cookie Dough
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Unsweetened coconut milk
- Milk
- Creamy peanut butter
- Honey
- Vanilla bean paste
- Chocolate chip cookie dough
- Peanut butter cookie dough
- Optional: Mini chocolate chips
- Optional: Creamy peanut butter
How To Make Peanut Butter Ice Cream with Cookie Dough
- Prepare your ice cream maker according to its instructions.
- Blend the coconut milk, milk, peanut butter, honey, and vanilla bean paste until smooth.
- Pour the mixture into the ice cream maker.
- When the ice cream is nearly frozen, add in the crumbled cookie dough.
- If you like, top with mini chocolate chips and extra peanut butter before serving. Enjoy!
Commonly Asked Questions
What kind of milk can I use for this recipe?
You can use any type of milk you prefer, but for this recipe, almond milk works great. If you need a dairy-free option, coconut milk is also a good choice.
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The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
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Can I use store-bought cookie dough?
Absolutely! Store-bought cookie dough is a convenient option and works perfectly in this recipe. Just make sure to cut it into small pieces before adding it to the ice cream.
How long does it take to make the ice cream?
The total time includes a bit of prep and churning time. While it only takes about 10 minutes to prepare the mixture, churning in the ice cream maker usually takes around 20-30 minutes, depending on your machine.
Can I make this ice cream without an ice cream maker?
If you don’t have an ice cream maker, you can still make this recipe by freezing the mixture and stirring it every 30 minutes until it reaches the desired consistency. It’ll be a bit more work, but you’ll still end up with a delicious treat.
How should I store leftover ice cream?
Store any leftover ice cream in an airtight container in the freezer. It should stay fresh for up to two weeks. If it gets too hard, let it sit out for a few minutes to soften before serving.
Can I add other mix-ins to this ice cream?
Definitely! Feel free to get creative with additional mix-ins like crushed nuts, candy pieces, or fruit. Just make sure to add them during the last few minutes of churning so they distribute evenly.
Peanut Butter Ice Cream with Cookie Dough
Equipment
- measuring spoons/cups
Ingredients
- 13.66 oz unsweetened coconut milk
- 2 cups milk I used almond milk
- ½ cup creamy peanut butter
- 1 tbsp honey
- 2 tsp vanilla bean paste
- 1 cup chocolate chip cookie dough
- 1 cup peanut butter cookie dough
- optional: top with mini chocolate chips and creamy peanut butter
Instructions
- Set up your ice cream maker according to directions to get it prepared for the ice cream.
- Add the coconut milk, milk, peanut butter, honey, and vanilla bean paste to a blender.
- Blend until smooth for 30 seconds.
- Pour into the ice cream maker.
- Once the ice cream is almost completely set, crumble the cookie dough, and add it in.
- Optional top with creamy peanut butter and mini chocolate chips. Enjoy!
Nutrition
This Peanut Butter Ice Cream with Cookie Dough has quickly become a favorite in our house. It’s such a treat on a hot day, and the cookie dough chunks make every bite exciting. If you’re a fan of creamy peanut butter and sweet cookie dough, this ice cream is a must-try. It’s the kind of dessert that makes you want to savor every spoonful!
