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Gently and slowly fold in the sweetened condensed milk, until evenly mixed. Pour the mixture into a freezer safe container, and add the peanut butter fudge sauce and cookie chunks as you go. Gently stirring it when needed, but don't mix them together. Leave the sauce in ribbons throughout the ice cream. Freeze for at least 4 hours.

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Transfer the mixture to a loaf pan (about 8 or 9 inches long). Add the remaining 1/4 cup of peanut butter to a small bowl and microwave for 30-60 seconds until smooth and pourable. Pour the melted peanut butter back and forth across the top of the ice cream. Use the back of a spoon or a toothpick to swirl the peanut butter across the top.

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Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small glass bowl, microwave butter until melted. Pour into large mixing bowl. Add in white sugar, brown sugar, and peanut butter and mix for 10 seconds. Add egg and vanilla and mix on medium speed for 20 seconds.

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Instructions. In a small saucepan on low heat, whisk together milk, sugar, and peanut butter just until sugar dissolves and mixture is smooth and creamy. Remove from heat to cool. In large mixing bowl, beat whipping cream on high speed with hand mixer until you get a whipped cream consistency (about 3-4 minutes).

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Vegan super rich and creamy banana ice cream loaded with swirls of peanut butter and whole bites of homemade crunchy Oreo style cookies. This unreal dairy free and gluten free peanut butter cookie ice cream is a dessert on its own, with delicious flavors and textures. It is made of a SUPER creamy vanilla ice cream that requires only one ingredient.

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In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat. Meanwhile, whisk 6 egg yolks together, vigorously until pale yellow.

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Transfer to fridge or freezer to chill. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.

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Set aside. In the bowl of a stand mixer with the whisk attachment, whip heavy cream on medium-high speed until stiff peaks form. Fold in half of the peanut butter mixture until incorporated, and repeat with the second half of the peanut butter mixture. Add a layer of the peanut butter mixture to a 9 x 5 inch loaf pan.

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Add sugar to the egg mixture. Stir for 30 seconds to a minute to help sugar begin to dissolve. Add remaining ingredients EXCEPT for the Nutter Butter cookies and peanut butter. Pour mixture into ice cream maker tub. Chill in the fridge for 2-3 hours to make sure the mixture is cold before churning.

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Stir in the cream and whisk smooth. Slowly add the milk and vanilla, whisking until smooth. Pour into the ice cream machine and freeze according to the manufacturer's directions. While the ice cream is churning, warm ⅓ cup cookie butter in the microwave for about 1 minute. Stir until smooth and liquid.

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Remove the pan from heat and add X cups peanut butter, stirring/whisking/mashing until it is melted and incorporated. Let mixture cool until barely luke warm. You can transfer mixture to a separate bowl, or an ice bath, to speed up that process. Then cover and chill in the fridge overnight.

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Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color. Add the milk and peanut butter to a saucepan over medium heat.

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Combine the remaining cream, milk, sugar and cookie butter in a medium saucepan, and place over medium heat. Cook, stirring occasionally with a whisk, until the sugar dissolves and the mixture is smooth, about three minutes. Remove from the heat, and gradually whisk in the whipping cream mixture. 3. Return to medium-high heat, and bring to a boil.

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Pour the mixture back into the saucepan. Stir constantly with a whisk until the custard thickens slightly and coats the back of a spoon. Do not let the mixture boil or the eggs will scramble. Remove the saucepan from the heat and stir in the peanut butter. Place a large fine mesh strainer over a large bowl.

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Lightly grease (or line with parchment) two baking sheets. Using mixer, beat together butter, sugars, egg, vanilla, and peanut butter until smooth. Add the flour, baking soda, and salt to the peanut butter mixture, beating gently until everything is well combined, no flour streaks. Drop the cookie dough by tablespoonful or by using a 1 1/2.

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Instructions. Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat . In a medium bowl whisk together flour, baking soda, and salt. Set aside. In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy.