Instructions

• In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of half and half, and 3/4 cup of sugar. Using a whisk or electric mixer, blend the mixture until the sugar is fully dissolved and the cream is smooth.
• Add 1 teaspoon of vanilla extract and 1/3 cup of creamy peanut butter to the cream mixture. Whisk until the peanut butter is thoroughly incorporated and the mixture is smooth and creamy.
• Cover the bowl and place it in the refrigerator for at least 2 hours. This chilling process helps to enhance the flavors and ensures a smoother ice cream texture.
• Once chilled, pour the cream mixture into your ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
• Gently fold in 1 cup of coarsely chopped Nutter Butter cookies using a spatula. Be careful not to overmix; you want to keep the cookie pieces intact for added texture.
• Transfer the ice cream to a storage container and smooth the top. Cover it tightly and freeze for at least 4 hours or until it’s firm enough to scoop.