No-Churn Peanut Butter Cookies and Cream Ice Cream

cookie ice cream topped with two cones on top.

6 hours, 15 minutes

8 - Serving Size: 1 scoop





2 cups heavy whipping cream

1 - 14 ounce can condensed milk

¾ cup creamy peanut butter

1 teaspoon vanilla extract

2 cups crushed chocolate sandwich cookies

Pinch of sea salt


By Lemon + Zest

In a medium mixing bowl, combine ½ cup peanut butter, condensed milk and sea salt. Set aside.

Using a standing or hand mixer, mix the whipping cream and vanilla on high until strong stiff peaks begin to form. This will take several minutes. Gently combine the whipped cream mixture with the peanut butter and condensed milk mixture until fully incorporated.

Fold in crushed cookies and then transfer the ice cream mixture into a freezer safe container ( such as a bread tin). Swirl in the extra ¼ cup of peanut butter and place in freezer for 4-6 hours.

Before serving, allow to sit out for about 5-10 minutes for easier scooping.

Nutrition information per serving:

Calories: 730

Fat: 39g

Trans fats:  0g

Cholesterol: 55mg

Carbohydrate: 86g

Protein: 13g

Sugar: 68g

Sodium: 250mg

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