Name: Peanut Butter Cheesecake Ice Cream
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter Cheesecake Ice Cream

1. 2 cups whole milk -

2. 1-1/2 cups packed brown sugar -

3. 2 packages (8 ounces each) cream cheese, softened -

4. 1 cup creamy peanut butter -

5. 1-1/2 cups heavy whipping cream -

6. 3 teaspoons vanilla extract -

7. 24 Oreo cookies, coarsely chopped -

8. 1 cup coarsely chopped salted peanuts -

9. Chocolate and caramel ice cream topping -

10. Whipped cream, optional -

How to cook deliciously - Peanut Butter Cheesecake Ice Cream

1. Stage

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. Stage

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. Stage

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. Stage

Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours.

5. Stage

To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.