Philly Peanut Butter Cookie Ice Cream

  • Prep 5 mins
  • Freeze Time 24 hours
  • Total 24h 5 mins
  • Easy
  • Serves 4

Delicious peanut butter ice cream featuring the Philly-inspired classic chocolate peanut butter cake.


  • Contains Peanuts
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Peanuts, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons powdered peanut butter
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ¾ cup heavy cream

Mix In

  • 1-2 Chocolate covered peanut butter cookie cakes, broken into pieces


  • Blender
  • Whisk
  • Step 1

    Place all ice cream ingredients except for heavy cream into a blender and blend on high for 1 minute.

  • Step 2

    Remove mixture from blender and whisk in heavy cream.

  • Step 3

    Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.

  • Step 4

    Remove pint from freezer and remove lid from pint.  Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 5

    Select ICE CREAM.

  • Step 6

    Once processing is complete, remove from pint and serve immediately.