peanut butter cheesecake ice cream
From my Mamaw's recipe collection.
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yield
16 serving(s)
prep time
35 Min
cook time
4 Hr
method
Refrigerate/Freeze
Ingredients For peanut butter cheesecake ice cream
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2 cwhole milk
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1 1/2 cpacked brown sugar
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2 pkg(8 ounces each) cream cheese, softened
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1 ccreamy peanut butter
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1 1/2 cheavy whipping cream
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3 tspvanilla
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24oreo cookies, coarsely chopped
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1 ccoarsely chopped salted peanuts
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chocolate and caramel ice cream topping
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whipped cream, optional
How To Make peanut butter cheesecake ice cream
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1In a small saucepan, combine milk and brown sugar; cook and stir over medium heat until brown sugar is dissolved. Cool to room temperature. In a large bowl, beat cream cheese and peanut butter until blended. Gradually add milk mixture, cream and vanilla; beat until smooth. Press plastic wrap onto surface of mixture. Refrigerate several hours or overnight.
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2Pour half of the cream cheese mixture into cylinder of ice cream freezer; freeze according to manufacturer’s directions, adding half of the chopped cookies and half of the peanuts during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a 9-in. springform pan. Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours.
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3To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.
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