Peanut Butter Cup Oreo Ice Cream

Decadent vanilla bean ice cream full of crushed Reese's Peanut Butter Oreo Cookies and mini peanut butter cups.

Total Time 3 hours hrs 30 minutes mins

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Peanut Butter Cup Oreo Ice Cream with peanut butter oreo cookies and homemade peanut butter topping is perfect for those that love peanut butter cups!

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Our family loves ice cream! After (ahem) “borrowing” my mother’s ice cream maker earlier this Spring, we’ve been whipping up some pretty tasty treats lately! 

Oreo has a peanut butter filled Oreo cookies and I’m not going to lie; they’re pretty tasty. If you love all things chocolate and peanut butter, you’re probably going to love these.  Just sayin’.

Ingredients

• whole milk
• granulated sugar
• salt
• heavy cream
• vanilla bean halved and scraped
• Peanut Butter Oreo Cookies 
• Reese’s Peanut Butter Cups Minis halved

This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker.

Instructions

1. This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker. Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.
2. In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
3. Meanwhile, crush the Oreo cookies – place them in a mixing bowl and use the bottom of a cup to crush. Break up the mixture using a fork if needed.
4. Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
5. Carefully add in a little of the mix ins – alternating the crushed Oreos and Peanut Butter Cups.
6. Use a spatula to scoop the ice cream into an airtight container and freeze for about 2 hours so that the ice cream hardens thoroughly.

Tip: Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.

Now, if a little peanut butter and chocolate is good, more is better, right?  So I added mini Reese’s peanut butter cup to the mixture. 

And then added a little drizzle of homemade peanut butter ice cream topping.

Because when you’re being bad, why not go all in, right? 

Ge the recipe for the peanut butter ice cream topping here.

Equipment

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• Ice Cream Maker
• Measuring Spoons
• Liquid Measuring Cup

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RELATED: Use this oreo peanut butter cup ice cream to make your own ice cream cupcakes topped with the peanut butter sauce!

Reese’s Peanut Butter Oreo Cookie Ice Cream

Decadent vanilla bean ice cream full of crushed Reese’s Peanut Butter Oreo Cookies and mini peanut butter cups.

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Course: Dessert

Cuisine: American

Keyword: peanut butter oreo ice cream

Total Time: 3 hours hours 30 minutes minutes

Servings: 6

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

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Ingredients

• 1 cup whole milk
• 3/4 cup granulated sugar
• pinch salt
• 2 cups heavy cream
• 1 vanilla bean halved and scraped
• 1 package Reese’s Peanut Butter Oreo Cookies crushed
• 1/2 cup Reese’s Peanut Butter Cups Minis halved

Get Recipe Ingredients

Instructions

• This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker. Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.
• In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
  1 cup whole milk, 3/4 cup granulated sugar, pinch salt, 2 cups heavy cream, 1 vanilla bean
• Meanwhile, crush the Oreo cookies – place them in a mixing bowl and use the bottom of a cup to crush. Break up the mixture using a fork if needed.
  1 package Reese’s Peanut Butter Oreo Cookies
• Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
• Carefully add in a little of the mix ins – alternating the crushed Oreos and Peanut Butter Cups.
  1/2 cup Reese’s Peanut Butter Cups Minis
• Use a spatula to scoop the ice cream into an airtight container and freeze for about 2 hours so that the ice cream hardens thoroughly.

Equipment

• Ice Cream Maker
• Measuring Spoons
• Liquid Measuring Cup

Notes

Store the ice cream in an airtight container in the freezer for up to 1 week (if it lasts that long!)

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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from left to right:

• Ice Cream Sandwich Recipes
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