This Peanut Butter Cookie Dough & chocolate chip Ice Cream was inspired by two things my family can never say no to - peanut butter cookies and a big bowl of ice cream!! Combining the two just felt like the natural thing to do! With a creamy homemade ice cream base, chunks of peanut butter cookie dough, and plenty of chocolate chips, it’s a dessert that disappears quickly in our house. Even better, it’s made without an ice cream machine, so it’s an easy treat to make whenever the craving strikes.
If you’ve already made my peanut butter cookie recipe, you’ll recognise the cookie dough chunks folded through the ice cream, they’re made using the same recipe, just stopping before the cookies are baked and heat treating the flour to make the raw cookie dough safe to eat. The ice cream itself is made using the classic custard method I learned and used when I was a chef. It takes a little more time than a no-churn condensed milk recipe, but the creamy texture and rich flavour are absolutely worth it. Every time I make a batch, it disappears from the freezer surprisingly quickly, which is always a good sign! Packed with peanut butter cookie dough and chocolate chips, it’s a dessert that is special but is actually very simple to make at home. This recipe is also of course really versatile. Use this as an ice cream base and you add in any flavours that you want.
If your family loves “Peanut butter cookie dough & chocolate chip ice cream” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:
- Homemade shortbread
- Cottage cheese pancakes
- Poached pear and frangipane tart
- Cinnamon and maple banana bread muffins
- Big fluffy scones
- Mini egg cookies
- Strawberry tarts
- healthy homemade rainbow popsicles
- Chocolate dipped peanut butter cookies
Jump to:
- Ingredients and substitutions for homemade ice cream with cookie dough, peanut butter and chocolate chips:
- What equipment will you need to make Peanut Butter Cookie Dough & chocolate chip Ice Cream ?
- How do I make homemade ice cream?:
- Recipe Note: Making Edible Peanut Butter Cookie Dough
- Serving suggestions for homemade cookie dough ice cream:
- Variations of Peanut Butter Cookie Dough & chocolate chip Ice Cream :
- How to store and freeze Peanut Butter Cookie Dough & chocolate chip Ice Cream :
- FAQ
- Homemade Peanut Butter Cookie Dough & chocolate chip Ice Cream Without a Machine
- Related
- Pairing
Ingredients and substitutions for homemade ice cream with cookie dough, peanut butter and chocolate chips:
See recipe card for quantities.
Jump to Recipe- Double Cream – Double cream gives this ice cream its rich, luxurious texture. I wouldn’t recommend reducing it too much, but you can swap part of it for extra whole milk if you prefer a lighter ice cream.
- Whole Milk – Whole milk helps create a smooth, scoopable ice cream. Semi-skimmed milk can be used in a pinch, but the finished ice cream won’t be quite as creamy.
- Sugar – Regular caster sugar dissolves easily into the custard base and provides sweetness while helping to keep the ice cream soft enough to scoop.
- Eggs – Egg yolks thicken the custard and give the ice cream its rich texture. If you’re using the leftover whites, they’re perfect for meringues or pavlova.
- Vanilla Extract – A good-quality vanilla extract adds warmth and depth to the ice cream. Vanilla bean paste can be used instead for an even stronger vanilla flavour.
- Peanut Butter Cookie Dough – For the cookie dough pieces, use my peanut butter cookie recipe and follow it up to Step 4 only and heat treat the flour. This creates soft, edible cookie dough that’s perfect for folding through the ice cream.
- Chocolate – I usually use milk chocolate chips, but dark chocolate, white chocolate, or chopped chocolate bars all work well. Use your favourite or a combination for extra texture and flavour. For this recipe I roughly chopped a dark chocolate bar as I like the big chunks!
What equipment will you need to make Peanut Butter Cookie Dough & chocolate chip Ice Cream ?
- Freezer safe container: I love using aluminium freezer containers for homemade ice cream. They help the ice cream freeze more evenly and make it easy to stack batches in the freezer. If you plan on making ice cream regularly, these are a great investment.
- Hand whisk: A good hand whisk is all you need for this recipe. It’s perfect for tempering the eggs and whisking the custard smooth, and I find it much easier to control than an electric mixer for this type of recipe.
- Heavy bottom pan: My heavy-bottomed Le Creuset pan is one of the hardest-working pieces of equipment in my kitchen. It heats evenly, helps prevent the custard from catching on the bottom, and makes ice cream making much less stressful. It’s an investment piece, but one I use almost daily.
How do I make homemade ice cream?:
This homemade Peanut Butter Cookie Dough & Chocolate Chip Ice Cream is easy to make without an ice cream machine. Follow the simple steps below to create a rich, creamy custard base before folding in chunks of edible peanut butter cookie dough and chocolate chips for the ultimate frozen treat.
1: Place the milk, cream, sugar, and vanilla in a heavy-bottomed saucepan. Whisk continuously until the sugar has dissolved. The mixture should be hot but not simmer. Remove from the heat.
3: Slowly pour a ladleful of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
4: Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
5: Return the pan to medium heat and cook, stirring frequently with a wooden spoon, until the custard thickens enough to coat the back of a spoon.
6: Remove from the heat and strain through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath and stir occasionally until completely cooled
7: Transfer the cooled mixture to a freezer-safe container and place in the freezer. A metal container is great for this as you can freeze it ahead of time which will speed up the freezing process for the ice cream.
8: Despite this being a no-machine ice cream recipe, It does require stirring thoroughly every 45 minutes. Repeat until it has thickened enough that the chocolate chips and cookie dough pieces will stay suspended without sinking.
9: Fold in the chocolate chips and cookie dough pieces, reserving a few for the top. Sprinkle the remaining chocolate chips and cookie dough over the surface, then return to the freezer until fully frozen and scoopable.
Recipe Note: Making Edible Peanut Butter Cookie Dough
- For the peanut butter cookie dough in this ice cream, follow the linked peanut butter cookie recipe through Step 4 only. This creates a soft cookie dough that is perfect for folding into ice cream.
- If you’re in the UK, eggs bearing the British Lion stamp are considered safe to eat raw because the hens are vaccinated against salmonella. However, raw flour can still carry bacteria, so it’s a good idea to heat-treat the flour before making the cookie dough.
- To heat-treat flour, spread it on a baking tray and bake at 160°C (140°C fan) / 320°F for 5-10 minutes, stirring once or twice, until it reaches 75°C (167°F). Allow it to cool completely before using.
- By using Lion-stamped eggs and heat-treated flour, you can enjoy the cookie dough in this recipe with confidence, making it a safe and delicious addition to your homemade ice cream.
Serving suggestions for homemade cookie dough ice cream:
- Serve in a cone or bowl with a few extra chocolate chips and pieces of peanut butter cookie dough.
- Pair with a warm peanut butter cookie for the ultimate peanut butter dessert.
- Sandwich a scoop between two homemade peanut butter cookies for an indulgent ice cream sandwich.
- Drizzle with warm chocolate sauce for an extra-special treat.
- Serve alongside brownies, chocolate cake, or warm chocolate chip cookies.
- Enjoy straight from the freezer on a hot summer’s day for a simple, family-friendly dessert.
- Blend it to make an indulgent milkshake.
Variations of Peanut Butter Cookie Dough & chocolate chip Ice Cream :
How to store and freeze Peanut Butter Cookie Dough & chocolate chip Ice Cream :
- Store the ice cream in an airtight, freezer-safe container to help prevent ice crystals from forming.
- For the best flavour and texture, enjoy within 1-2 weeks, although it will keep for longer if stored properly.
- Press a piece of baking parchment or cling film directly onto the surface of the ice cream before adding the lid to reduce freezer burn.
- If the ice cream becomes very firm after a few days in the freezer, leave it at room temperature for 5-10 minutes before scooping.
- Don’t let the custard boil or simmer. Keep it gently heated and stir regularly. If it boils, the eggs can scramble and you’ll lose that silky-smooth texture.
- Be patient when cooling. Let the custard cool completely before freezing. It makes a big difference to the final texture of the ice cream.
- Stir regularly during freezing. Set a timer if needed! Stirring every 45 minutes helps break up ice crystals and keeps the ice cream creamy without an ice cream machine. I reccomend making this ice cream in the morning so you have the rest of the day to stir it.
- Add the cookie dough and chocolate at the right time. Wait until the ice cream has thickened before adding the cookie dough and chocolate chips, otherwise they’ll sink to the bottom.
- Don’t skimp on the cookie dough. I always save a handful to sprinkle on top before the final freeze…it not only looks great but means every scoop is loaded with peanut butter cookie dough.
- Leave it out before scooping. Homemade ice cream freezes harder than shop-bought versions, so give it 5-10 minutes on the counter before serving
FAQ
Can I eat raw cookie dough?
Yes, when made specifically as edible cookie dough. For this recipe, use the peanut butter cookie dough from the linked recipe through Step 4 only, and use heat-treated flour. In the UK, British Lion-stamped eggs are considered safe to eat raw.
Can I turn cookie dough into ice cream?
Absolutely! Simply fold chunks of edible cookie dough into partially frozen ice cream. Adding the cookie dough once the ice cream has thickened prevents the pieces from sinking to the bottom.
What flavour ice cream goes well with peanut butter cookies?
Vanilla, chocolate, cookie dough, caramel, and peanut butter ice creams all pair beautifully with peanut butter cookies. Chocolate and peanut butter is a particularly delicious combination.
Which milk is best for ice cream?
Whole milk is best for a rich, creamy texture. Combined with double cream or heavy cream, it creates a smooth and indulgent homemade ice cream.
What are some common ice cream mistakes?
Common mistakes include overheating the custard, not cooling the mixture completely before freezing, skipping the stirring process, and adding mix-ins too early, causing them to sink.
How long does homemade ice cream last in the freezer?
Stored in an airtight container, homemade ice cream is best enjoyed within 1-2 weeks for the freshest flavour and creamiest texture.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Homemade Peanut Butter Cookie Dough & chocolate chip Ice Cream Without a Machine
Ingredients
- 600 ml Double cream (Heavy cream)
- 225 ml Whole milk (Full fat milk)
- 125 grams sugar
- 1 teaspoon vanilla extract
- 6 egg yolks
- handful chocolate chips/chunks
- 125 grams peanut butter cookie dough
Instructions
- Place the milk, cream, sugar, and vanilla in a heavy-bottomed saucepan over medium heat. Whisk continuously until the sugar has dissolved. The mixture should become hot and steamy but not simmer. Remove from the heat.
- Separate the eggs, reserving the egg whites for another use, such as meringue. Place the egg yolks in a bowl and whisk lightly.
- Slowly pour a ladleful of the warm cream mixture into the yolks, whisking constantly to temper the eggs and prevent them from scrambling.
- Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Return the pan to medium heat and cook, stirring frequently with a wooden spoon, until the custard thickens enough to coat the back of a spoon.
- Remove from the heat and strain through a fine-mesh sieve into a clean bowl.
- Place the bowl over an ice bath and stir occasionally until completely cooled. Transfer the cooled mixture to a freezer-safe container and place in the freezer.
- Despite this being a no-machine ice cream recipe, It does require stirring thoroughly every 45 minutes. Repeat until it has thickened enough that the chocolate chips and cookie dough pieces will stay suspended without sinking.
- Fold in the chocolate chips and cookie dough pieces, reserving a few for the top. Sprinkle the remaining chocolate chips and cookie dough over the surface, then return to the freezer until fully frozen and scoopable.
Notes
- No ice cream machine needed: This is a simple no-churn recipe, but stirring every 45 minutes during freezing helps create a smoother texture.
- Don’t skip the straining step: Straining the custard ensures a silky-smooth ice cream base.
- Cool the custard completely: Chilling the mixture before freezing helps improve the texture of the finished ice cream.
- Cookie dough safety: For the edible peanut butter cookie dough, follow the linked recipe through Step 4 only. Use British Lion-stamped eggs and heat-treated flour for the best food safety.
- Mix-ins: Add the cookie dough pieces and chocolate chips only once the ice cream has thickened enough that they won’t sink to the bottom.
- Storage: Store in an airtight freezer-safe container for up to 2 weeks for the best flavour and texture.
- Serving tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the creamiest texture.
Related
Pairing
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