Nutter Butter Ice Cream
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!
Servings: 6 cups
Calories: 667kcal
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
Nutrition
Serving: 6g | Calories: 667kcal | Carbohydrates: 65g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 246mg | Potassium: 322mg | Sugar: 50g | Vitamin A: 1.343IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 0.2mg