Nutter Butter Ice Cream Recipe

Name: Nutter Butter Ice Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Yield: 10 servings
Ingredients: 4 4 large egg yolks; ½ ½ cup granulated sugar; 1 ½ 1 ½ cups whole milk; ½ ½ cup creamy peanut butter; ½ ½ teaspoon salt; 1 ½ 1 ½ cup heavy cream; 2 2 teaspoons pure vanilla extract; ¼ ¼ teaspoon ground cinnamon; 1 1 cup finely chopped nutter butter cookies

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 25 mins
Servings
10 servings
Calories
393 kcal
Course
Dessert
Cuisine
North American

Nutter Butter Ice Cream Recipe

Iris Warren

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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.

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Ingredients

Servings

4 4 large egg yolks
½ ½ cup granulated sugar
1 ½ 1 ½ cups whole milk
½ ½ cup creamy peanut butter
½ ½ teaspoon salt
1 ½ 1 ½ cup heavy cream
2 2 teaspoons pure vanilla extract
¼ ¼ teaspoon ground cinnamon
1 1 cup finely chopped nutter butter cookies

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Instructions

In a large bowl, whisk together the egg yolks and granulated sugar until well combined.
Add the milk, peanut butter, and salt to a large, heavy-bottomed pot set over medium heat. Whisk the peanut butter into the milk.
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.
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.
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

Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.

Nutrition Information

Show Details

Serving 1 = 1/10th of the recipe Calories 393kcal (20%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 27g (42%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 118mg (39%) Sodium 283mg (12%) Potassium 171mg (5%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 682IU (14%) Vitamin C 0.2mg (0%) Calcium 84mg (8%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 393 kcal

% Daily Value*

Serving	1 = 1/10th of the recipe
Calories	393kcal	20%
Carbohydrates	32g	11%
Protein	8g	16%
Fat	27g	42%
Saturated Fat	12g	60%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Cholesterol	118mg	39%
Sodium	283mg	12%
Potassium	171mg	4%
Fiber	1g	4%
Sugar	21g	42%
Vitamin A	682IU	14%
Vitamin C	0.2mg	0%
Calcium	84mg	8%
Iron	0.5mg	3%