This homemade Nutter Butter Ice Cream is so easy to make with only 4-ingredients. Creamy no-churn ice cream with chunks of yummy Nutter Butter cookies – perfect for Summer!
Peanut Butter Cookie Ice Cream
I love all peanut butter desserts and this Nutter Butter ice cream recipe is at the top of my list. Make a large batch and keep this stocked in your freezer for those hot summer days or a late night snack.
Making homemade ice cream is a must at our house. I make no churn ice cream as often as I can. Whether it is basic Homemade Vanilla Ice Cream or something a little more flavorful like No Churn Caramel Apple Ice Cream or Moose Tracks Ice Cream, but this Nutter Butter Cookie Ice Cream is definitely one of my favorites. The combination of creamy ice cream combined with the peanut butter cookies is the perfect combination.
Why You’ll Love This Nutter Butter Ice Cream
- It’s so easy – all you need is 10 minutes to whip up this sweet treat.
- Just 4-ingredients – this ice cream recipe using simple ingredients you most likely already have on hand.
- Everyone loves it – I have never met anyone that doesn’t rave over this ice cream and is always the biggest hit at our Summer gatherings.
- Versatile – this is a great base recipe to add in any cookie flavors or fillings that you prefer.
Ingredients You’ll Need
- Ice Cream Base: I like to use sweetened condensed milk and cold heavy cream, with vanilla for flavoring.
- Nutter Butter Cookies: These peanut butter cookies really sets this ice cream over the top. if you can’t find any, or love making homemade, you can make my Homemade Nutter Butters.
How To Make Nutter Butter Ice Cream
- Combine the ingredients. Add the heavy whipping cream into a mixing bowl and beat until thick. Add in the condensed milk and vanilla and combine until smooth.
- Freeze the ice cream. Put half the mixture into a freezer-safe container and top with half of the cookies. Repeat with a second layer and top with the rest of the cookies. Place the ice cream mixture in the freezer for at least 5-6 hours or overnight for best results. When you are ready to eat, take it out of the freezer and allow it to thaw for 5-10 minutes. Then scoop the ice cream into a cone, parfait cup or bowl and take a bite.
Additions and Variations
Cookie Variations:
- Oreo cookies, chocolate chip cookies, lemon cookies, chocolate cookies, peanut butter M&M cookies, or oatmeal raisin cookies.
Additional Toppings and other Filling Options:
- swirls of cream or chunk peanut butter, cookie dough, hot fudge sauce, caramel sauce, or candied nuts.
More Peanut Butter Dessert Recipes
- Nutter Butter Brownies
- Best Peanut Butter Cookies
- No Bake Peanut Butter Pie
- Nutter Butter Truffles
- No Bake Peanut Butter Cookies
Nutter Butter Ice Cream
Ingredients
- 14 oz sweetened condensed milk
- 2 cups heavy cream cold
- 1 tsp vanilla extract to taste
- 1 cup Nutter Butter cookies broken up
Instructions
- With a mixer, beat heavy whipping cream until thick. Pour in sweetened
- condensed milk and vanilla and fold in until smooth.
- Next, pour half the ice cream into a freezer-safe container. Top with half the cookies. Repeat for a second layer.
- Freeze for 5-6 hours or overnight. When it is time to serve, remove it from
- the freezer and let sit on the counter to soften for 5-10 minutes before
Last Step:
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