Peanut Butter Cheesecake Ice Cream
TOTAL TIME: Prep: 35 min. + freezing
YIELD: 16 servings.
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
Ingredients
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2 cups whole milk
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1-1/2 cups packed brown sugar
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2 packages (8 ounces each) cream cheese, softened
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1 cup creamy peanut butter
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1-1/2 cups heavy whipping cream
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3 teaspoons vanilla extract
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24 Oreo cookies, coarsely chopped
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1 cup coarsely chopped salted peanuts
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Chocolate and caramel ice cream topping
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Whipped cream, optional
Directions
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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.
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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.
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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.
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4.
Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours.
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5.
To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.
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