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When Girl Scout cookie time comes around, I always try and get several boxes of Tagalongs. Those are the chocolate covered peanut butter filled cookies, and man do I love them! I had this great idea to create an ice cream recipe similar to Cookies & Cream, only using the Tagalongs instead. When I told the kids about the idea their eyes lit up, so I was on a quest.
Unfortunately for me, this year I actually missed out on Girl Scout cookie time. As luck would have it though, the Dollar General in town has this generic brand that’s very similar, so I can partake in those until GS Cookie time comes around again.
This is a very easy recipe, one that the kids literally devoured. You know when a teenager uses the word “amazing” to describe something you made, that you’ve hit the recipe jackpot.
It’s been suggested by several teens in this household that I should make this again and again.
So I will.. for their sake of course. ;-)
This is really easy, I promise. Whisk together the sweetened condensed milk and the peanut butter, then you’ll add in the remaining liquid ingredients and whisk until smooth.
Add that to the [amazon_link id="B0006ONQOC" target="_blank" container="" container_class="" ]ice cream maker[/amazon_link] and process according to the manufacturer’s instructions.
Chop the cookies until you have about a cup’s worth, it took 8 cookies for me. Add them in to the ice cream maker during the last couple of minutes. Freeze in a container until firm. Yum.
Ingredients
- 14-oz can low fat sweetened condensed milk
- 1/2 cup creamy peanut butter
- 2 cups half and half
- 1 cup heavy whipping cream
- 1 tablespoon pure vanilla extract
- 1 cup chopped fudge peanut butter filled cookies, about 8 cookies (similar to Girl Scout Tagalongs)
Instructions
- In a large bowl, whisk together the sweetened condensed milk and the peanut butter until smooth.
- In a separate bowl or measuring cup, combine the half an half, heavy whipping cream and vanilla. Adding one cup of the cream mixture at a time to the peanut butter mixture, whisk together until all ingredients are combined.
- Process in your ice cream maker according to manufacturer’s directions. Add cookies to the thickened mixture 5 minutes prior to the end of churning. Pour into a covered container and freeze until firm.
Notes from Amanda
Saturated fat: 11.0 g Unsaturated fat: 3.9 g Carbohydrates: 29.1 g Sugar: 23.9 g Fiber: 0.8 g Protein: 7.1 g Cholesterol: 46.3 mg
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Great flavor! I will have a big bowl:)
The things we do for kids! ;)
Gonna make this right now, but while buying the cookies, I was tempted (and my family would like better) by the thin mint knock offs and the Samoa knock offs–think I’ll make both. I bought the Keebler brand. Have you made the sweetened cond. ice cream as a chocolate base? Guess I could look around your blog. ;) I think I’ll make the mint ones with a chocolate ice cream. I do love this faster condensed milk ice cream.
Yes I have! This one would be perfect, just switch out the chocolate chip part with the cookies http://amandascookin.com/2011/07/double-chocolate-chip-ice-cream-secret.html or this one without the root beer extract :) http://amandascookin.com/2012/04/black-cow-ice-cream.html
This is perfect for this Summer…and I just so happen to have a few boxes of Tagalongs stored in the freezer!!
Heck Ya….give me a bog bowl of this to eat.
That ice cream sounds like a must, with or without the cookies.
Thanks Shaina! It’s really creamy :)
Well I know now what I want for lunch today…
I LOVE PB ice cream…this looks like a heavenly bowl!!
It’s only 6:15 a.m. here, but I’m ready to dig in! Looks yummy!
WOW! This sound incredibly rich. What a treat!
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