Peanut Butter Oreo Ice Cream
 
 
Can't get enough of peanut butter and chocolate together? Then this decadent peanut butter oreo ice cream is for you!
Yield: 1 quart
Ingredients
  • 2 cups whole milk
  • 1 tbsp + 1 tsp cornstarch
  • 1½ oz cream cheese, softened
  • ½ cup natural peanut butter
  • ½ tsp fine sea salt
  • 1¼ cups heavy cream
  • ⅔ cup sugar
  • 2 tbsp light corn syrup
  • 2 tbsp honey
  • 1 cup chopped oreos
Instructions
  1. Mix 2 tbsp of the milk with the cornstarch in a small bowl until they form a slurry.
  2. Whisk the cream cheese, peanut butter and salt together in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
  4. Combine the remaining milk, cream, sugar, corn syrup, and honey in a 4 quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes.
  5. Remove from the heat and whisk in the cornstarch mixture.
  6. Bring back to a boil over medium-high heat. Cook, stirring constantly, until slightly thickened, about 1 minute. Remove from the heat.
  7. Slowly whisk the hot milk mixture into the cream cheese mixture until smooth. Pour into a 1 gallon Ziploc freezer bag. Submerge in the ice bath. Let stand in the ice bath or refrigerate until cold.
  8. Pour the cold ice cream base into frozen canister of an ice cream maker. Begin to churn, according to manufacturer's instructions. In the last 2-3 minutes of churning, add the oreos through the opening in the top of the ice cream machine and churn until combined. Pack the ice cream into a storage container and freeze until firm, about 4 hours.
Notes
Adapted from Jeni's Splendid Ice Creams at Home
Nutrition Information
Serving size: 1 cup
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/06/peanut-butter-oreo-ice-cream.html