If you love the creamy richness of homemade ice cream combined with the nostalgic crunch of classic cookies, then this Nutter Butter Ice Cream Recipe is going to be your new favorite treat. It’s a simple, no-churn delight that blends the irresistible peanut butter cookie flavor of Nutter Butters with the luxurious texture of smooth, homemade ice cream. Perfect for warm days or anytime you need a sweet pick-me-up, this recipe delivers a crowd-pleasing dessert that’s both easy and impressive.
Ingredients You’ll Need
Every ingredient in this Nutter Butter Ice Cream Recipe plays an important role in creating that perfect balance of creamy texture and nutty cookie crunch. Don’t let the simplicity fool you—each item is essential to bringing the flavor and consistency alive.
- Sweetened condensed milk: Adds natural sweetness and a creamy base, making churning unnecessary.
- Heavy cream (cold): Whipped to give the ice cream its rich, airy texture.
- Vanilla extract (to taste): Enhances the overall flavor with a subtle, warm note.
- Nutter Butter cookies (broken up): The star ingredient, bringing that distinct peanut butter crunch and sweetness right into the ice cream.
How to Make Nutter Butter Ice Cream Recipe
Step 1: Whip the Cream
Begin by beating the cold heavy whipping cream with a mixer until it thickens to soft peaks. This step is crucial because the whipped cream forms the fluffy, creamy foundation that makes this ice cream so luscious without needing an ice cream machine.
Step 2: Fold in Sweetened Condensed Milk and Vanilla
Next, gently pour in the sweetened condensed milk and vanilla extract. Carefully fold the mixture until it’s completely smooth, ensuring you don’t deflate the whipped cream. This creates a sweet, velvety base that’s perfectly flavored and ready to hold the crunch of the cookies.
Step 3: Layer with Nutter Butter Cookies
Pour half of your ice cream mixture into a freezer-safe container and sprinkle half of the broken Nutter Butter cookies on top. Then, add the remaining ice cream and finish with the rest of the cookies. This layering not only incorporates the cookies evenly but also looks inviting when scooped.
Step 4: Freeze
Place the container in the freezer for at least 5-6 hours or preferably overnight. This allows the ice cream to firm up to that perfect scoopable consistency and lets the cookie flavors meld beautifully with the cream.
Step 5: Soften Before Serving
When you’re ready to enjoy, remove the ice cream from the freezer and let it sit on the counter for 5 to 10 minutes to soften slightly. This step ensures the ice cream is creamy and easy to scoop, showcasing the delightful texture and chunks of Nutter Butter cookies.
How to Serve Nutter Butter Ice Cream Recipe
Garnishes
Enhance your serving experience with toppings that complement the peanut butter flavor. A drizzle of chocolate or caramel sauce, a sprinkle of crushed nuts, or a few extra Nutter Butter cookie pieces on top add a festive and tasty touch that guests will love.
Side Dishes
Pair your ice cream with warm desserts like brownies, chocolate chip cookies, or even a slice of warm apple pie. The contrast between hot and cold, soft and crunchy, amplifies the indulgence of the Nutter Butter Ice Cream Recipe.
Creative Ways to Present
For a fun twist, serve the ice cream in cookie cups made from the crushed Nutter Butter cookies or layer it in parfait glasses with peanut butter sauce and whipped cream. These presentations turn a simple dessert into a showstopper perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
This ice cream keeps beautifully in an airtight container in the freezer. To preserve freshness and prevent ice crystals, press a piece of plastic wrap directly against the surface before sealing the container.
Freezing
The Nutter Butter Ice Cream Recipe is designed for easy freezing without sacrificing texture or flavor. Just make sure to keep it well-covered in the coldest part of your freezer and avoid frequent temperature fluctuations to maintain that creamy consistency.
Reheating
Ice cream isn’t reheated, but letting it soften for a few minutes at room temperature before scooping is key. This ensures the creamy texture shines and the flavors reach their full potential when you serve it.
FAQs
Can I use a different cookie instead of Nutter Butters?
Absolutely! While Nutter Butters provide that signature peanut butter flavor, you can experiment with other cookies like Oreos, graham crackers, or even chocolate chip cookies for new twists on this ice cream base.
Do I need an ice cream maker for this recipe?
Nope! One of the best things about this Nutter Butter Ice Cream Recipe is that it’s a no-churn recipe. The whipped cream and sweetened condensed milk combo creates that perfect ice cream texture without any special equipment.
How long does the ice cream keep in the freezer?
Stored properly in an airtight container, the ice cream stays fresh and delicious for up to two weeks. Beyond that, you might notice some freezer burn or texture changes.
Can I make this recipe vegan or dairy-free?
To adapt this recipe, look for dairy-free heavy cream alternatives and sweetened condensed milk made from coconut or other plant-based milks. The cookie choice will also need to be dairy-free.
What’s the best way to store the ice cream to avoid ice crystals?
Pressing plastic wrap or parchment paper against the surface before sealing the container helps minimize air exposure, which significantly reduces ice crystal formation and keeps the ice cream smooth.
Final Thoughts
Making homemade ice cream doesn’t get much easier or more delicious than this Nutter Butter Ice Cream Recipe. From the luscious creamy texture to the nostalgic cookie chunks, it’s a dessert guaranteed to impress and satisfy every time. So grab those Nutter Butters and whip up a batch — your taste buds will thank you!
Print
Nutter Butter Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 6 servings (approximately 6 cups)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-churn Nutter Butter Ice Cream is a creamy, indulgent treat packed with crushed Nutter Butter cookies for a crunchy texture. Made without an ice cream maker, it combines sweetened condensed milk, heavy cream, and vanilla extract for a smooth and luscious base. Ideal for a quick homemade dessert that freezes perfectly and pleases cookie lovers.
Ingredients
Ice Cream Base
- 14 oz sweetened condensed milk
- 2 cups heavy cream (cold)
- 1 tsp vanilla extract
Mix-ins
- 1 cup Nutter Butter cookies (broken up)
Instructions
- Whip Cream: Using a mixer, beat the cold heavy whipping cream until it forms thick, stiff peaks, creating a fluffy base for the ice cream.
- Combine Ingredients: Gently pour in the sweetened condensed milk and vanilla extract, folding them carefully into the whipped cream until the mixture is smooth and well combined without deflating the whipped cream.
- Layer Cookies: Pour half of the ice cream mixture into a freezer-safe container, then sprinkle half of the broken Nutter Butter cookies evenly over the top. Repeat by adding the remaining ice cream mixture followed by the remaining cookies to create a second layer.
- Freeze: Cover the container and freeze for 5-6 hours or ideally overnight to allow the ice cream to fully set and the flavors to meld together.
- Serve: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping and better texture.
Notes
- You can adjust the amount of cookies based on preferred crunchiness.
- For a more intense vanilla flavor, add a bit more vanilla extract.
- This recipe requires no ice cream machine, making it simple and quick.
- Store leftovers in an airtight container in the freezer for up to one week.
- Allow the ice cream to sit out briefly before scooping to avoid hard, icy texture.
