Nutter Butter Ice Cream
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This one is for all the peanut butter lovers! Crunchy chunks of nutter butter cookies fold into the creamy texture of this peanut-butter-spiked ice cream for a delicious contrast in every spoonful of nutter butter ice cream.
This one’s for the peanut butter lovers. Crunchy bits of Nutter Butter cookies get folded into a creamy, peanut-butter–spiked ice cream, giving you that perfect mix of smooth and crunchy in every spoonful. Each bite has a little surprise, with cookie pieces popping up throughout the rich, peanutty base — indulgent, nostalgic, and very hard to stop eating.
If you love peanut butter ice cream, this one’s a must. Nutter Butter cookies bring that classic sweet-and-salty peanut butter flavor, with just enough crunch to contrast the creamy ice cream. It’s the kind of combo that always works, and it comes together easily with fewer than ten ingredients.
The base starts with creamy peanut butter, egg yolks, milk, cream, sugar, vanilla, and a pinch of cinnamon for warmth. Finely chopped Nutter Butter cookies are folded in at the end so they’re evenly distributed without overwhelming the ice cream. Simple, nostalgic, and exactly the kind of scoop I go back for again and again.
Nuts about peanut butter flavor in ice cream? We’ve got more creamy, nutty goodness! Try this peanut butter banana ice cream next!
What to make with nutter butter ice cream
You could simply scoop some nutter butter ice cream into a waffle cone and call it a day, but you can also use it as a base for other creations. A simple drizzle of peanut butter or chopped peanuts on top tastes great, too. Here are some other ideas:
- Nutter butter ice cream sandwich: Scoop some of your ice cream in between two nutter butter cookies for a contrasting, peanut-y treat!
- Nutter butter ice cream cake: Make a biscuit layer in the bottom of a cake pan by mixing crushed nutter butter cookies with melted butter. Spread your ice cream over the crust and freeze until the cake sets.
- Nutter butter ice cream bar: Grab a shallow baking dish, and make a biscuit crust, just like the ice cream cake method. Smooth down a layer of your ice cream, then top it off with crushed peanuts or melted chocolate. Let it set in the freezer before enjoying!
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I make nutter butter ice cream without an ice cream machine?
You can! If you don’t have an ice cream maker, you can use the no-churn method. It does require a little more work, but it’s straightforward and yields excellent results. First, pour the Nutter Butter ice cream mixture into a shallow pan (such as a loaf pan) and place it in the freezer. After 30 minutes, take it out and use a fork to stir and break up any ice crystals. Return it to the freezer, then stir it again after another 30 minutes. Repeat this process until the ice cream is formed, typically taking 2-3 hours; this is about 4-6 sessions with your fork.
How should I store leftover Nutter Butter ice cream?
If you’re lucky enough to have leftovers, store them in a freezer-proof container. They’re best eaten within two weeks—they’ll be safe to eat beyond that, but the flavor and texture change over time.
What should I use to freeze homemade ice cream?
To freeze it, you can repurpose an old ice cream container or use a loaf pan (make sure to seal the top so ice crystals don’t form). Or, if you’re a regular churner, treat yourself to some ice cream containers!
Can I use a different type of cookie?
Sure! While we’ve tested this recipe only with Nutter Butter cookies, other peanut butter cookies should work just as well.
Nutter Butter Ice Cream Recipe
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ½ cup creamy peanut butter
- ½ teaspoon salt
- 1 ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 cup finely chopped nutter butter cookies
Instructions
- In a large bowl, whisk together the egg yolks and granulated sugar until well combined.4 large egg yolks, ½ cup granulated sugar
- Add the milk, peanut butter, and salt to a large, heavy-bottomed pot set over medium heat. Whisk the peanut butter into the milk.1 ½ cups whole milk, ½ cup creamy peanut butter, ½ teaspoon salt
- When the milk is just starting to steam, remove it from the heat and slowly add it to the egg yolks, whisking constantly. Then transfer the mixture back to the pot and cook the custard, stirring constantly, until it has thickened enough to coat the back of a spoon – about 5 minutes.
- Pour the custard through a fine-mesh sieve into a heatproof bowl and then whisk in the heavy cream, vanilla, and cinnamon. Cover the surface of the custard with parchment paper and place it in the fridge to chill until very cold– at least six hours.1 ½ cup heavy cream, 2 teaspoons pure vanilla extract, ¼ teaspoon ground cinnamon
- Churn the ice cream according to the manufacturer’s instructions – usually 16-20 minutes. When the ice cream is a soft serve consistency, stir in the chopped nutter butter cookies and run the machine for 30 seconds to mix them in.1 cup finely chopped nutter butter cookies
- Transfer the ice cream to a loaf pan and press a piece of parchment paper onto it. Freeze until set—at least 6 hours, but preferably overnight. This ice cream is also delicious with a drizzle of melted peanut butter and a sprinkle of chopped peanuts—but that is optional!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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