Peanut Butter Cheesecake Ice Cream Recipe

Peanut Butter Cheesecake Ice Cream Recipe
Peanut Butter Cheesecake Ice Cream Recipe photo by Taste of Home
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Peanut Butter Cheesecake Ice Cream Recipe

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Want something cool and refreshing after your holiday feast? Serve generous slices of a rich, frosty dessert featuring peanuts, cookies and drizzled ice cream toppings.—TerryAnn Moore, Vineland, New Jersey
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 2 cups whole milk
  • 1-1/2 cups packed brown sugar
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1-1/2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • 24 Oreo cookies, coarsely chopped
  • 1 cup coarsely chopped salted peanuts
  • Chocolate and caramel ice cream topping
  • Whipped cream, optional

Directions

In 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.
Pour 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.
To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream. Yield: 16 servings.
Originally published as Peanut Butter Cheesecake Ice Cream in Taste of Home Christmas Annual Annual 2014

  • 2 cups whole milk
  • 1-1/2 cups packed brown sugar
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1-1/2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • 24 Oreo cookies, coarsely chopped
  • 1 cup coarsely chopped salted peanuts
  • Chocolate and caramel ice cream topping
  • Whipped cream, optional
  1. In a small saucepan, combine milk and brown sugar; cook and stir over medium heat until brown sugar is dissolved. Cool to room temperature.
  2. 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.
  3. Pour 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.
  4. Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours.
  5. To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream. Yield: 16 servings.
Originally published as Peanut Butter Cheesecake Ice Cream in Taste of Home Christmas Annual Annual 2014

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