Peanut Butter Cookie Dough Ice Cream

Creamy, no-churn peanut butter cookie dough ice cream, no machine needed with cookie dough chunks and chocolate chips.

This peanut butter cookie dough ice cream is such a great treat to enjoy year-round.

This homemade cookie dough ice cream uses stiffly whipped cream and sweetened condensed milk. When these are folded together and frozen they create a creamy, light and smooth texture. 

No churn ice cream

Just like my no churn blackberry ice cream and no churn tiramisu ice cream, this peanut butter ice cream recipe is made without an ice cream maker. 

Can You Eat Raw Cookie Dough? 

Chewy chunks of cookie dough add great texture and flavour to the ice cream. This is unbaked cookie dough but without eggs or raw flour. Both raw eggs and raw flour can be cause for concern as they can sometimes contain harmful bacteria. 

The flour in this cookie dough is heat treated first to mitigate this potential problem. The flour can be baked, microwaved or cooked in a saucepan to heat treat it. 

This is cookie dough without eggs.

Peanut Butter Cookie Dough Ice Cream – The Ingredients

The ingredients in this recipe are split into two groups – The peanut butter cookie dough and the no-churn vanilla ice cream base. Then there is the third addition of chocolate chips.

Peanut Butter Cookie Dough

• Softened Butter and Peanut Butter- These bring flavour and texture to the cookie dough. 
• Sugar – for sweetness
• Flour, the structure of the cookie dough
• Vanilla extract and salt – extra flavour enhancers. 

The No Churn Vanilla Ice Cream Base

• Pouring cream (heavy cream) -Whipped cream brings lightness to the ice cream
• Condensed milk – The sweetness and creaminess
• Vanilla paste or extract – choose a good quality one to give the best flavour. I use a vanilla paste with seeds. 
• Chocolate chips – Folded in at the end.

Homemade Cookie Dough Ice Cream – The Method

The Peanut Butter Cookie Dough

Microwave the flour for 1-2 minutes, stirring every 20 seconds until the temperature of the flour reaches 60°F (70°C). It can also be cooked in a saucepan over low-medium heat, or baked in the oven at  350°F (175°C) for 5 minutes until it reaches this temperature. Once cooked, let it cool down completely. 

In a bowl, add the softened butter, peanut butter and sugar and beat it together until creamy. Add the salt, vanilla extract and flour and fold them together into a dough. If the batter is quite stiff, add a splash of milk to help combine it.

Press the dough out into a ½ cm / ¼ inch circle and place it in the refrigerator to stiffen up. Once cold, cut the dough into little ½ cm / ¼ inch cubes. 

The No-Churn Ice Cream

Whip the cream and vanilla together until stiff peaks form. You can use a stand mixer for this step to make it easy but take care not to overwhip the cream so it splits.

Then fold in the condensed milk carefully until you have a thick and airy mixture. Fold in the cookie dough pieces and the chocolate chips.

Line a loaf pan with parchment paper. Spoon the ice cream mixture into the pan and spread it out evenly. Add on a few extra chocolate chips and chopped peanuts for decoration.

The ice cream needs at least 6 hours to freeze, but before serving let it sit at room temperature for 5 minutes to slightly soften it.

Related recipes

• Blackberry ripple ice cream recipe
• Homemade tiramisu ice cream
• Easy Biscoff Milkshake
• Apple Peach Pie

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No-Churn Peanut Butter Cookie Dough & Chocolate Chip Ice Cream

Yield: 1 litre

Prep Time: 20 minutes

Freezing time: 6 hours

Total Time: 6 hours 20 minutes

Creamy no-churn ice cream studded with chocolate chips and peanut butter cookie dough chunks.

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Ingredients

Peanut Butter Cookie Dough

• 45g (3 tablespoons) salted butter, softened
• 50g (1/4 cup) granulated sugar
• 30g (2 Tbsp) crunchy peanut butter
• 1/2 tsp vanilla extract or paste
• 65g (1/2 cup) all-purpose flour
• 1/2 cup chocolate chips

No-Churn Ice Cream

• 500ml heavy cream or pouring cream, not thickened cream
• 1 tsp vanilla extract or paste
• 1 can sweetened condensed milk (395g)

Instructions

1. Microwave the flour for 1-2 minutes, stirring every 20 seconds until the temperature of the flour reaches 160°F (70°C). It can also be cooked in a saucepan over low-medium heat, or baked in the oven at  350°F (175°C) for 5 minutes until it reaches this temperature. Once cooked, let it cool down completely. 
2. In a bowl, add the softened butter, peanut butter, and sugar and beat it together until creamy. Add the salt, vanilla extract, and flour and fold them together into a dough. If the batter is quite stiff, add a splash of milk to help combine it.
3. Press the dough out into a ½ cm / ¼ inch circle and place it in the refrigerator for 5 minutes to stiffen up. Once cold, cut the dough into little ½ cm / ¼ inch cubes. 
4. Whip the cream and vanilla together until stiff peaks form. Fold in the condensed milk carefully until you have a thick and airy mixture. Fold in the cookie dough pieces and the chocolate chips.
5. Line a loaf pan with parchment paper. Spoon the ice cream mixture into the pan and spread it out evenly. Add on a few extra chocolate chips and chopped peanuts for decoration. 
6. The ice cream needs at least 6 hours to freeze, but before serving let it sit at room temperature for 5 minutes to slightly soften it.

Nutrition Information:

Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 355Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 78mgSodium: 112mgCarbohydrates: 31gFiber: 1gSugar: 25gProtein: 6g

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