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5 from 3 votes

No-Churn Peanut Butter Cookies 'N Cream Ice Cream

Prep Time15 mins
Freeze4 hrs
Course: Dessert
Cuisine: American
Keyword: cookies and cream, ice cream
Servings: 8
Author: Lorie Yarro


  • 2 cups heavy whipping cream
  • 1 14 oz. can condensed milk
  • ¾ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 2 c crushed chocolate sandwich cookies
  • Pinch of sea salt


  • In a medium mixing bowl, combine ½ cup peanut butter, condensed milk and sea salt. Set aside
  • Using a standing or hand mixer, mix the whipping cream and vanilla on high until strong stiff peaks begin to form. This will take several minutes. Gently combine the whipped cream mixture with the peanut butter and condensed milk mixture until fully incorporated.
  • Fold in crushed cookies and then transfer the ice cream mixture into a freezer safe container ( I always use a bread tin.) Swirl in the extra ¼ c peanut butter and place in freezer for 4-6 hours.