Peanut Butter Oreo Ice Cream

Going full “Parent Trap” for this recipe, but make it ice cream! Peanut butter Oreo ice cream is going to knock your socks off with its flavor. This can be made gluten free now that there are GF Oreos! Peanut butter and chocolate will never NOT be a good idea.


a waffle cone of peanut butter ice cream
a pna of peanut butter ice cream with oreos and a scoop

What Ingredients & Equipment Do I Need For This Recipe?

Ingredients:

  • Whole Milk– This is my go to for type of milk to use when it comes to baking/cooking.
  • Granulated Sugar
  • Non-Fat Milk Powder– A great addition to ice cream as it helps with the overall smooth texture that you want in an ice cream.
  • Egg Yolks– Save your whites! You can use them for another recipe, like Marshmallow Fluff.
  • Peanut Butter– I suggest using a smooth peanut butter as the base is going to get strained so the clumps will come out, unless that’s the way you want to make it!
  • Oreos or Chocolate Cookies– As long as it’s chocolate, you’re good!
  • Kosher Salt– Gotta have it!

Equipment:

  • Set of Measuring Cups & Spoons (liquid too) OR a Digital Kitchen Scale if using Metric
  • Small Pot– For heating up the ingredients to make the ice cream base
  • Whisk– Best way to combine and keep the ingredients from burning on the bottom
  • Stainer– Just in case some lumps form you can make sure they will not be present in your final product.
  • Thermometer– To check the temperature of the ice cream base.
  • Ice Bath– I usually use a large bowl, bigger than the container that you’re storing the base in when you chill it.
  • Ice Cream Machine– This one is kind of obvious LOL.
  • Container for storing ice cream– I suggest placing this container in the freezer prior to churning ice cream for that the product doesn’t melt faster.
  • Rubber Spatula or Large Spoon– Used for the extraction of the ice cream from the machine
  • Zip-close bag– For crushing the Oreos or chocolate cookies.
  • Parchment Paper– A small sheet placed over top the the just churned ice cream will help prevent a skin from forming in the freezer.
a sundae glass with scoops of peanut butter ice cream with a waffle cone

My Kinda Professional Tips for Peanut Butter Oreo Ice Cream

  • Don’t over cook the base. This will result in a thicker base and will get harder faster when spinning, making for uneven textured ice cream.
  • This recipe can still be made if you don’t have an ice cream machine! You can buy the peanut butter ice cream of your choice, melt it down a little, add the Oreos, re-freeze, and enjoy!!
  • The base for the ice cream will keep in the fridge for up to 3 days before it needs to be churned. Once churned, the ice cream will keep in the freezer in a close-able container with parchment on top for up to one month.

Peanut Butter Oreo Ice Cream

Going full “Parent Trap” for this recipe, but make it ice cream! Peanut butter Oreo ice cream is going to knock your socks off with its flavor. This can be made gluten free now that there are GF Oreos! Peanut butter and chocolate will never NOT be a good idea.
Servings 3 Cups
Prep Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 15 mins

Equipment

  • Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
  • Small Pot
  • Whisk
  • Strainer
  • Thermometer
  • Ice Bath
  • Ice Cream Machine, optional
  • Container for storing Ice Cream
  • Rubber Spatula or Large Wooden Spoon
  • Zip-Close Bag
  • Parchment Paper

Ingredients

  • 1 Cup Heavy Cream (220 ml)
  • 3 Cup Milk (650 ml)
  • 4 each Egg Yolks
  • 1/4 Cup Non Fat Milk Powder (30 g)
  • 3/4 Cup Granulated Sugar (175 g)
  • 1/3 Cup Peanut Butter (80 g)
  • 1 tsp Kosher Salt (5 g)

Instructions

  • Begin by combining all of the ingredients except the peanut butter and salt into the small pot. Whisk to combine
  • Place over medium heat, stirring occasionally as not to burn the bottom of your pot. Continue to cook the mixture until the temperature reaches 165° F (75° C).
  • While base is cooking, prepare the ice bath with the container for storing (ice and water about 2:1 ratio)
  • Add the peanut butter and salt to the hot base mixture. Whisk to combine well and cook until 185° F (85° C).
  • Remove from the heat and strain into container that as been placed in the prepared ice bath.
  • Cool for at least 30 minutes stirring occasionally. Place in the fridge for at least 6 hours, preferably overnight, before churning.

Churning

  • When ready to churn your ice cream, make sure you follow your ice cream machines instructions. Place your ice cream storage contianer in the freezer and begin to churn. My machine takes about 13-15 minutes for soft-serve texture.
  • When ready to extract, place 2-3 scoops with a rubber spatula into the continer then about 1/4 cup of cookies sprinkled on top. Repeat until all of the ice cream is gone.
  • Place a layer of parchment on top before closing and placing in the freezer for an additional 2-4 hours before enjoying!

Notes

1 Serving= 1/2 Cup of Peanut Butter Oreo Ice Cream
Calories: 510kcal
Course: Dessert
Cuisine: Other
Keyword: ice cream, oreo, peanut butter

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