Peanut Butter Cookie Crunch Ice Cream
For the Ice Cream
• 2 cups (480ml) heavy whipping cream
• 1 can (395g) sweetened condensed milk
• ½ cup (125g) smooth peanut butter
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup (80g) chopped peanut butter cups
• ½ cup (80g) chopped chocolate or chocolate chips
• ¼ cup (40g) roasted peanuts, roughly chopped
For the Toppings
• Chocolate sauce
• Caramel sauce
• Extra chopped peanuts
• Extra chopped peanut butter cups
• Crushed cookies, optional
Method
1. In a bowl, combine the condensed milk, peanut butter, vanilla, and salt. Whisk until smooth.
2. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
4. Fold in the chopped peanut butter cups, chocolate pieces, and roasted peanuts.
5. Transfer half of the mixture into a freezer-safe container.
6. Drizzle some chocolate and caramel sauce over it and sprinkle with extra peanuts and peanut butter cups.
7. Add the remaining ice cream mixture and repeat the toppings.
8. Swirl gently with a knife or skewer to create a marbled effect.
9. Cover tightly and freeze for 6–8 hours, preferably overnight.
10. Let it sit at room temperature for 5–10 minutes before scooping.
