That’s The Way The Cookie Crumbles… Into Peanut Butter Ice Cream

I recently made a big batch of peanut butter cookies and accidentally crushed 75% of the cookies. Not ideal.

Luckily I was due to make another batch of ice cream so I chalked up my mistake to good timing and set the cookie crumble aside until it was time to churn.

Those of you keeping track might have noticed that I’ve been making a ton of ice cream lately. It seems pretty silly to be making so many frozen treats when I’m constantly complaining about how cold my office and apartment are but I can’t help myself. Despite wearing enough layers to survive a night in an igloo, I still crave ice cream before bed.

I’ve also been eating a ton of peanut butter of late. The Mr. always makes fun of me for only baking with lavender and basil so of course I had to prove him wrong by only baking with something he loves so that he won’t notice. Not sure my plan is working.

Okay, now onto the good stuff. It’s quite possible that you read this and you realize that although you’d like to make a similar batch of ice cream, you don’t have any peanut butter cookies handy. Don’t worry! The base is delicious on its own (option 1) and will be nicely complimented by just about anything you want to throw in it from what’s actually in your pantry (option 2).  

Of course, the rule is that if you mix something else other than cookie crumbles into the batter, you are obligated to tell me all about it so I can try it out too!

Ice Cream Ingredients

  • 6 Large egg yolks
  • ½ Cup sugar
  • 1 Cup milk
  • 2 Cups heavy cream
  • ¾ Cup peanut butter
  • ¼ Teaspoon salt
  • 1 Cup of peanut butter cookies, crushed
  • ½ Cup chocolate chips

Ice Cream Recipe

  • Whisk egg yolk and sugar together in a large bowl. Over medium heat, warm milk and heavy cream until mixture is simmering.
  • Temper the milk and cream mixture into the egg mixture. Return to saucepan over medium heat until the temperature reaches 160 degrees. Remove from heat and mix in peanut butter and salt.
  • Cover and refrigerate until completely cool (8 hours or overnight)
  • Once cool, churn according to manufacturer’s instructions. When there are about 3 minutes left to the churning process, mix in the cookie crumbs and the chocolate chips.