Peanut butter and cookie dough no-churn ice cream
- September 2014
- Serves 6
- Hands-on time 15 min, plus 3-4 hours freezing and 15-20 minutes softening
This indulgent peanut butter and cookie ice cream is very easy to make and requires no churning.
- 34g (15.7g saturated)
- 25.8g (22.9g sugars)
For best results, use the thinner natural yogurt rather than the thicker, strained style.
If you don’t want to use ready-made cookie dough, try chocolate chunks or roasted salted peanuts instead.
Using condensed milk and yogurt to make the ice cream means it can be frozen without churning, or without the need to take the container out of the freezer and stir (a technique that, with most ice cream recipes, removes ice crystals as the mixture freezes).
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