I’m FREEEEEEEEEEEEAKING out!
I know I said I was taking a break from posting new recipes this week, and for the most part I am, but I just couldn’t wait to share this with you guys. It’s so dreamy. The best part is, (aside from eating it) you don’t need an ice cream maker! SO easy, SO decedent, SO fricken good.
Another great thing about this recipe is you can make it into any kind of ice cream you want. It’s got a great base (all ’bout that bass, ’bout that bass, no treble). Being the holiday season I decided to use these chopped up dark chocolate covered shortbread cookies from Trader Joes. Have you tried these? You need them in your life.
So throwing them into this ice cream, coupled with some peanut butter swirled in simply blew my mind.
You can choose to leave out the peanut butter, add oreos, candy, nuts, or whatever else your little heart desires. It would be super hard to mess this up. Once your toppings are mixed in, pour the mixture into a freezer safe dish, pop it in the freezer over night (if you can wait that long) and you’re done.
sometimes always double this recipe and make two different flavor combos. It’s great for parties (I’m gonna make some for New Years Eve) or great for anytime. May as well finish off the year strong before you start your “I’m gonna eat only healthy foods in 2015” kick.
Grab a spoon.
Dark Chocolate Covered Cookie and Peanut Butter Swirl Ice Cream
- 2 cups heavy whipping cream (1 pint)
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons creamy peanut butter
- 15-20 dark chocolate covered shortbread cookies (I use the ones from Trader Joes, but any cookie will do)
- Using a stand alone or hand held mixer, whip the heavy cream. Set aside.
- Pour the sweetened condensed milk and vanilla into a large mixing bowl, stirring to combine.
- Using a spatula, gently fold in whipped cream in batches until smooth and combined. Fold in peanut butter and chopped cookies to combine. Top with extra chopped cookies.
- Pour mixture into a freezer safe pan (I use a loaf pan), cover, and freeze for 6-8 hours or overnight.
*Before whipping the cream, put your bowl in the fridge for 10-20 minutes to help it stay cold while whipping. This will speed up the process. Adapted from Picky Palate
Get in there.