Name: Dark Chocolate Covered Cookie and Peanut Butter Swirl Ice Cream
Yield: 8
Ingredients: 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)

Description

Dark Chocolate Covered Cookie & Peanut Butter Swirl Ice Cream is made in minutes with no ice cream maker! It’s so creamy and delicious!

Ingredients

Scale

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)

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Instructions

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.

Notes

*Your whipping cream must be cold, I leave in the fridge 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