This peanut butter Oreo ice cream is a killer summer dessert! Piled into a waffle cone or layered in a birthday cake, rich peanut butter ice cream is studded with chopped Oreos. It will make you weak with its goodness.
I realize that outperforming those s’mores ice cream pops I made last month might be difficult buuuut I think I may have done it. Maybe? I don’t know. It’s quite a toss up!!
This peanut butter Oreo ice cream ranks right up there as one of the best desserts I’ve ever made. And that’s saying a whole lot because I’ve made A LOT of desserts!
The peanut butter ice cream I made here is the same recipe I used for that peanut butter cup fudge swirl deal I made a couple summers ago and it proves to be the supreme ice cream base recipe for whatever my little heart desires to add to it.
This time – or rather, ahem, 4 times this summer – I’ve tossed a bunch of chopped up Oreos in. Can you really blame me??
Now, I haven’t tried the newish peanut butter Oreo cookies that are out there now but even though the flavors are similar, I imagine that this ice cream is way, WAY better. Because?
Say it with me: Creamy peanut butter ice cream. With hunks of Oreos. Stuffed inside some homemade waffle cones.
Now tell me, does it get any better??
Peanut Butter Oreo Ice Cream
- Prep Time: 20min (active) + minimum 12hrs (inactive chill time)
- Cook Time: 10min
- Yield: about 1 ½ quarts
5 large egg yolks, at room temperature
12 tbsp granulated sugar, divided (¾ cup in total)
½ cup creamy peanut butter
1 ¾ cups heavy cream
¾ cup whole milk
½ tsp Kosher salt
½ package Oreo cookies or other cream-filled sandwich cookies (like Newman’s or 365 Organics), roughly chopped
In a medium heatproof bowl, lightly whisk the egg yolks and 6 tbsp (¼ cup + 2 tbsp) sugar together, just to incorporate the sugar and break up the yolks; set aside. In a large heatproof bowl, add the peanut butter. Set a mesh strainer over the large bowl and set aside.
In a medium saucepan set over medium-high heat, warm the remaining sugar, cream, milk, and the salt until the sugar is dissolved and the mixture just begins to steam; reduce the heat to medium.
Using a ladle, spoon about ¼ cup of the cream mixture in slow stream into the egg mixture, whisking constantly to avoid cooking the eggs. Repeat until the temperature of the egg mixture just about matches the temperature of the cream mixture. Slowly pour the egg mixture into the saucepan and whisk it into the cream mixture.
Cook the mixture, stirring constantly with a rubber heatproof spatula, until it thickens and coats the spatula, about 5 minutes. Carefully pour the custard base through the strainer and whisk it into the peanut butter until it becomes a cohesive mixture (there may be some peanut butter bits remaining, which is ok). Set the bowl in an ice water bath (a larger bowl with ice water in it) and stir the custard occasionally until it cools. Cover the bowl and chill the custard in the refrigerator for 4 hours or up to overnight.
Freeze the custard in an ice cream maker according to manufacturer’s directions. As you pour the ice cream into the storage container, stir in the chopped up cookies. Freeze the ice cream in the freezer for at least 6 hours before serving.
peanut butter ice cream adapted from Sweet Cream and Sugar Cones
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