The satisfying crunch of Nutter Butter cookies in creamy homemade ice cream makes this Nutter Butter Ice Cream positively irresistible.
Nutter Butter Ice Cream
When I first started playing with this recipe, I made it with a peanut butter ice cream base. It was good, but I didn’t love it. I wanted the cookies to stand out, and they were kind of just in there.
So, I switched it up to a vanilla base and oh, my gosh, was I sold! Slightly crunchy and chewy cookie pieces are mixed into that creamy frozen ice cream to really capture the essence of this cookie.
Cookie Ice Cream
I scream. You scream. We all scream for ice cream. Listen, my love of this tasty treat goes back more years than my brain really wants to admit. (My brother is quick to remind me that I turned 40 twice, and years before him.)
But, there’s something about the classic combination of cookies and ice cream that simply can’t be topped. I should know. I’ve made more than a few different varieties, even if I limit the results to peanut butter cookie ice cream flavors.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Peanut Butter Cookie Ice Cream
You’ll need the following ingredients to make this recipe:
- heavy cream
- kosher salt
- vanilla extract
- Nutter Butter sandwich cookies
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
To start, whisk the cream, milk, sugar, salt, and vanilla together. Pour the mix into the ice cream maker and freeze according to the manufacturer’s directions. While the ice cream is churning, roughly chop each cookie into 5-6 pieces.
Scatter about a third of the cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half of it over the cookies. Then, layer in another third of the cookies.
Repeat the process for the second half of the ice cream and the remainder of the cookies. Then, freeze until firm. Serve alongside a few Nutter Butter cookies, and drizzle with chocolate magic shell or peanut butter magic shell.
If you want to take this ice cream over the top, you can also add a swirl of magic shell to the ice cream itself before freezing. Just layer the ice cream in fourths, and add a drizzle of either (or both!) each time.
Loaded Ice Cream
Looking to try more loaded ice cream flavors?
Homemade Rocky Road Ice Cream is creamy chocolate and almond-flavored ice cream loaded with chewy marshmallows, crunchy almonds, and flecks of chocolate.
This is not your average Cookies and Cream Ice Cream, this isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream.
Creamy vanilla ice cream filled with chunks of peach cobbler turned out to be everything I’d imagined. With chunks of cinnamon crust and syrupy peaches in every bite, this Peach Cobbler Ice Cream is irresistible.
Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.
Every scoop of this Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. If you love Twix candy bars, this ice cream just might be your newest favorite flavor!
Prevent your screen from going dark
Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions. While the ice cream is churning, roughly chop each cookie into 5-6 pieces.
Scatter 1 cup of cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, and sprinkle the ice cream with 1 cup of cookie pieces.
Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm.
Calories: 586kcal · Carbohydrates: 61g · Protein: 7g · Fat: 35g · Saturated Fat: 19g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 10g · Cholesterol: 85mg · Sodium: 254mg · Potassium: 146mg · Sugar: 43g · Vitamin A: 1103IU · Vitamin C: 0.4mg · Calcium: 109mg · Iron: 0.1mg