Peanut Butter Oreo Ice Cream

Way back when Smart Cookie was still a baby in the world of blogs, I professed to you my love of peanut butter and Oreos. It sounds like an odd combo if you’ve never tried it, but those who have know how magical a pairing it truly is. PB and Oreos have a cult-like following, and for good reason. It’s a sinfully delicious combination. So the next time you’re about to pop a plain Oreo into you’re mouth, reconsider. Grab that jar of peanut butter from you pantry and slap some on the cookie. Then proceed to enjoy.

It’s like crack for your taste buds.

Now, we’ve all had cookies and cream ice cream. In fact, I’d argue it’s one of the best classic ice cream flavors of all time. You just can’t beat creamy vanilla ice cream coupled with crunchy, chocolatey Oreo cookie crumbles. There is only one way I could think of to make this crunchy-creamy classic even more incredible: add peanut butter.

Just look at that creamy goodness!

Yes, my friends, I took one of my all-time favorite snacks (peanut butter and Oreos) and fused it with one of my all-time favorite ice cream flavors (cookies and cream). The result: Peanut Butter Oreo Ice Cream. Basically, it’s over-the-moon-and-back awesome. I’m not even sure if that’s a legitimate expression; it just sounds so appropriate to describe the enormity of this ice cream’s greatness.

A lusciously smooth and creamy vanilla ice cream is stuffed with hunks of Oreo cookies and laced with mounds of peanut butter. If you guys know me at all, then you know I would never short-change you. The Oreos are perfectly plentiful in this ice cream. A huge pet-peeve of mine is when I go to one of the local ice cream places around here and there is literally one piece of Oreo in my entire bowl of ice cream. That won’t be a problem here. All your Oreo needs shall be satisfied, and then some.

Plus, this icy stuff is exploding with peanut butter flavor. I used a whole jar of it. Yes, a whole jar. It’s all for you, my friend. There’s so much awesome salty, creamy PB impact that your head just might explode. Even if it does, you won’t regret a single spoonful.

If you’re ready for the mouth-watering harmony forged between the creamy, sweet vanilla ice cream, the crisp, chocolate cookies, and the salty, rich peanut butter, then you need this ice cream now. It is a bowlful of heaven, packed with mind-blowing flavor.

Go get your own bowl. I ain’t sharing.

A Few Tips Before You Get Cooking:

1. Get this ice cream going early in the day. The longer it sits, the more flavor it garners.
2. You can add less peanut butter and/or Oreos if you want yours to be more ice creamy.
3. I recommend Double-Stuf Oreos for extra Oreo impact.
4. You can eat this stuff straight out of the ice cream maker like soft-serve or let it harden up in the freezer first.
5. I began using a food processor to crush the Oreos, but I prefer to use a sharp knife and cut them up. That way, I get bigger chunks and have better control over the size.

Peanut Butter Oreo Ice Cream
Adapted from Cusinart

Ingredients:

• 1 cup whole milk
• ¾ cup granulated sugar
• pinch salt
• 2 cups heavy cream
• 2 tablespoons pure vanilla extract
• 1 1/2 – 1 3/4 cups crushed Double-Stuf Oreos
• 1 12-oz. jar creamy peanut butter (you may use less if you aren’t crazy about PB)

Directions:

Make the ice cream base:  In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

When ready to make the ice cream, pour the mixture into the frozen freezer bowl of an ice cream maker and churn according to manufacturer’s directions, about 20 to 25 minutes. It should be soft and creamy like soft serve.

Immediately transfer the ice cream to a large mixing bowl. Gently stir in the Oreo chunks and the peanut butter, using more or less to taste. Work quickly because it will begin to melt. You can eat right away as soft serve or transfer to an air-tight container and freeze for 2-4 hours in order to achieve a traditional ice cream texture. Store in fridge for up to 5 days (if it lasts that long).