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–+ servings
Cookie dough ice cream

Peanut Butter Cookie Dough and Caramel Swirl Ice Cream

Maureen Reynolds
Be sure to allow time for custard base to chill sufficiently. This creamy chunky peanut butter ice cream is highlighted with swirls of creamy caramel sauce.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Dessert
Servings 8 servings

Equipment

  • ice cream maker
  • sauce pan

Ingredients
  

Ice Cream Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ⅛ teaspoon salt
  • 6 large egg yolks

Peanut Butter Cookie Dough

  • 250 grams butter
  • 250 grams smooth peanut butter
  • 175 grams granulated sugar
  • 1 teaspoon salt
  • 350 grams all purpose flour cooked in 400℉ oven to reach 160 degrees
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tsp vanilla
  • 1 cup caramel sauce

Instructions

For the Custard - (make ahead)

  • In a heavy bottom pot simmer heavy cream, milk, sugar and salt until the sugar completely dissolves and remove pot from heat.
  • In a separate bowl, whisk yolks well.
  • Continue whisking constantly and slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
  • Remove from heat and strain through a fine-mesh sieve into a bowl. Allow mixture to cool to room temperature. Lay plastic wrap directly over custard mixture and chill at least 4 hours or overnight.

Cookie Dough Prep

  • Preheat oven to 400 degrees, spread flour on a small cookie sheet spreading so it is ½ to ¾ inches deep and bake for 5 to 10 minutes, until an instant read thermometer inserted into the flour reads at least 160 degrees. Allow to cool.
  • Cream peanut butter and the butter. Add sugar and continue to cream until well blended. Blend in vanilla and salt.
  • In a separate bowl combine cooked flour, baking powder and baking soda with a whisk, and add to creamed mixture. Mix until just combined. Set aside

To Prepare Ice Cream

  • Add the well chilled custard base to the ice cream maker and allow to churn for 10 to 12 minutes.
  • Drop small chunks of cookie dough into the base while still churning, allowing each chunk to get pulled in before adding the next.
  • Churn for an additional minute before pouring in the caramel sauce in a slow stead stream.
  • Turn off ice cream maker and transfer mixture to a loaf pan.
  • Freeze until firm.
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https://www.redcottagechronicles.com/ice-cream/peanut-butter-cookie-dough-and-caramel-swirl-ice-cream/