Peanut Butter Fudge Cookie Ice Cream

Peanut Butter Fudge Cookie Ice Cream

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.

Peanut Butter Fudge Cookie Ice CreamUnfortunately 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.

Peanut Butter Fudge Cookie Ice CreamThis 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.

Peanut Butter Fudge Cookie Ice CreamIt’s been suggested by several teens in this household that I should make this again and again.

Peanut Butter Fudge Cookie Ice CreamSo I will.. for their sake of course. ;-)

Peanut Butter Fudge Cookie Ice CreamThis 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.

ANOTHER DELICIOUS IDEA >>  Homemade Vanilla Ice Cream

Peanut Butter Fudge Cookie Ice CreamAdd 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.

Peanut Butter Fudge Cookie Ice CreamChop 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.

Peanut Butter Fudge Cookie Ice Cream

5 from 1 reviews
Peanut Butter Fudge Cookie Ice Cream
 
Prep
Cook
Total
 
Servings: 12 servings
Instructions
  1. In a large bowl, whisk together the sweetened condensed milk and the peanut butter until smooth.
  2. 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.
  3. 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
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
Nutrition Information
Serving size: ½ cup Calories: 334 Fat: 21.6 g

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