The creamiest peanut butter cheesecake ice cream with chocolate peanut butter chip cookie dough mixed in. It’s a peanut butter and chocolate dream land.
After a week filled with crossed off M’s on campus (because M is a profane letter) the day has finally arrived – THE GAME! It doesn’t matter if the Buckeyes had the crappiest season of all time, winning this game is all that would count because that’s what rivalries are all about. And to celebrate I made an ice cream worthy of #PBChocSat. Yes ice cream, because the temperatures will never suppress my cravings.
This recipe came from a collaboration with Indulgence Ice Cream, made right here in Columbus, which is the creamiest ice cream I’ve ever had and I’ve inquired into what kind of sorcery is required. I swear this isn’t even a sponsored post. Sure I got free ice cream but there were no strings attached. We conferred over Instagram that we should collaborate so we brainstormed and came up with this ice cream flavor. He made the peanut butter cheesecake base and I mixed in the homemade egg-free chocolate peanut butter chip cookie dough. Clearly our two peanut butter and chocolate loving hearts were meant to create ice cream together.
Want to score some Indulgence ice cream for yourself? Find them at La Tavola in Grandview or on Instagram and Facebook to place an order. I highly recommend the Belgium Bliss – cookie butter base with speculoos cookies and chopped dark chocolate mixed in! Not local and still want to try this concoction? You can either make your own peanut butter cheesecake ice cream (replace cookie butter with peanut butter in this recipe) or find some in store and mix in the homemade cookie dough like I did!
Three years ago: Gingered Turkey & Rice Soup with Basil
Four years ago: Egg in a Hole Waffles
Six years ago: Apple Cider Pancakes
CHOCOLATE COOKIE DOUGH & PEANUT BUTTER CHEESECAKE ICE CREAM
Makes 1/2 gallon
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup packed brown sugar
1 Tbsp heavy cream or milk
1/2 tsp vanilla extract
1/2 cup all-purpose flour (heat treated*)
2 Tbsp cocoa powder
1/8 tsp salt
1/4 cup mini or chopped peanut butter chips
1/2 gallon peanut butter cheesecake ice cream*
- In a medium bowl, using a hand mixer cream together the butter and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour, cocoa powder, and salt on low speed until fully incorporated. Stir in peanut butter chips. Roll into small marble-sized balls, place on a nonstick tray, cover and freeze for 1 hour.
- Transfer ice cream to a large metal bowl and stir in the frozen cookie dough pieces (if using home made add cookie dough after churning). Transfer to a freezer-safe container and freeze for at least 3 hours or until firm.
* I got the ice cream from Indulgence but could make your own using this recipe by substituting the Biscoff spread for peanut butter.
**Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.
Source: Adapted from my Cookie Dough White Chocolate Fondue.
Disclosure: I was provided complimentary ice cream from Indulgence. All thoughts and opinions are my own.