This creamy vanilla ice cream is full of peanut butter cookie crumbles and is sure to be your next favorite ice cream recipe. The sweet nuttiness of this combo is perfect for all peanut butter lovers and it is low-carb and gluten free.

Happy Summer!

As we celebrate summer and the 4th of July many of us will find ourselves at cookouts where cold watermelon and homemade ice cream will be calling our name.  

My favorite being of those great temptations is the ice cream of course! So I need to be prepared, ha!

I can look back on my childhood and remember those special occasions when all of us kids sat on the porch waiting for that old loud ice cream machine to finish.

What a treat it was to dig into that cold treat. It is always such a fantastic way to beat the heat.

Well, thankfully those old ice cream machines have come a long way from those old plastic bucket-like machines that required a lot of ice and rock salt.

Remember those bulky machines? Nowadays, many affordable ice cream makers will fit nicely on your countertop!  

Cookies & Ice Cream, Yes Please!

This Peanut Butter Cookie Ice Cream is the latest creation in my ice cream maker. It is such decadent and rich ice cream that it was meant for special occasions.  

With the heavy cream this frozen treat is beyond creamy and with the sweet nutty taste of a peanut butter cookie, how could it not taste heavenly?

I am a huge fan of peanut butter and that might be an understatement. Before I started my journey to get healthier a few years back, it was nothing for me just to grab a spoon and eat straight from the peanut butter jar.

Of course, I don’t do that anymore because I know that isn’t ideal for weight loss but it was hard giving up those daily spoonfuls, trust me.

Want to know my secret about how I quit? I hide it.  Yes, I buy a jar for our family a week and hide it from myself. You guys know what they say right? “Out of sight out of mind!”

Want to know what my secret was for quitting that habit? Okay, here it is, I hid it.  No, I am not kidding. I would buy a jar on grocery day and I hide it from myself.

You guys know what they say right? “Out of sight out of mind!”

Thankfully, I have a little more restraint these days, but on a rough day, I have still been known to cave!

Knowing my nutty obsession, it made sense to me that I should put peanut butter cookies and ice cream together, right?

Absolutely! I honestly can’t think of a better dessert I could enjoy this summer!

However, let me warn you, I did have to portion my servings out because it is easy to overdo it on something this delicious.

I sometimes “forget” that all good things, even low-carb and sugar-free treats, should be consumed in moderation.

This ice cream is a calorie-dense frozen treat so you only need a small serving to cool things off and treat yourself!

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Yield: 6 to 8 servings

Peanut Butter Cookie Ice Cream

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Ingredients

• 2 cups Heavy Whipping Cream
• 1 cup Unsweetened Almond Milk
• 2 large Egg Yolk, slightly beaten.
• 1/4 cup + 1 Tablespoons Trim Healthy Mama Super Sweet Sweetener (or 1/2 cup Pyure)
• 1 teaspoon Pure Vanilla

Peanut Butter Cookie Crumbles

• 1/2 cup of almond flour
• 1/4 cup of peanut butter powder
• 4 tablespoons of melted butter

Instructions

1. In a medium saucepan add in all of the ingredients EXPECT the peanut butter cups and mix well.
2. Let the mixture slowly come to a low simmer whisking often. Do not boil this ice cream mixture. This step is just to cook the egg yolks to a safe temperature.
3. Remove the ice cream base from the heat pour it into a bowl and let it cool completely before covering it and placing it in the fridge to chill.
4. While the ice cream is chilling mix up the peanut butter cookie crumbers and bake them in a 350-degree oven until they are golden brown. Watch them closely so the mixture doesn't burn.
5. Once they are cooked, remove them from the oven let them cool completely, and set them aside until you need them in the recipe.
6. Once the vanilla ice cream base has chilled thoroughly pour it into your ice cream maker and churn the ice cream according to the directions for your machine.
7. After the ice cream has churned add it to a freezer-safe container and slowly fold the peanut butter cookie crumbles into the recipe, saving some to sprinkle on top of the ice cream before you put it into the freezer to set up. You can eat it right away as a soft serve or let it harder up some to a scoopable consistency in the fridge.

Nutrition Information

Yield

6

Serving Size

1/3 cup
Amount Per ServingCalories 449Total Fat 44gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 17gCholesterol 203mgSodium 147mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 3gSugar Alcohols 3gProtein 9g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!