Today, we are talking about one of my favorite things that I’ve made so far this summer. No-Churn Peanut Butter Cookies and Cream Ice Cream. I made no-churn ice cream for the first time a couple weeks ago, and I’ve lost count of how many times I’ve made it since then. It is THAT good, people. It’s too easy to not make. This specific flavor is only four ingredients. You don’t need any fancy equipment. Just something to whip some cream with and a loaf pan to put in the freezer. Peanut butter and Oreos just go so well together. In this ice cream, the peanut butter makes a super creamy base, and the Oreos become slightly soft after freezing. It’s a seriously good treat on a hot day.
I was house-sitting for a coworker last week, and I kept thinking about this ice cream being in the freezer at my apartment. It was so good, I decided I would swing by and get it after work before heading back to my coworker’s house. My apartment is super close to my office, so it’s not like I went unreasonably out of the way for it, but I mean…I had to have it. Summer is all about fruity and icy treats, but this one is definitely more on the rich and decadent side. Totally fine with me!
I’m excited to be guest posting over on Beyond Frosting today, which is where you can find the recipe for this ice cream! Julianne is a fellow dessert lover, and she is the queen of cupcakes, cookie cups, and poke cakes. I’m honored to have this ice cream as part of all of her sweet creations! So head over to Julianne’s blog for the recipe!