Peanut Butter Cheesecake Ice Cream Recipe

Name: Peanut Butter Cheesecake Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 1-1/2 cups packed brown sugar; 2 packages (8 ounces each) cream cheese, softened; 1 cup creamy peanut butter; 1-1/2 cups heavy whipping cream; 3 teaspoons vanilla extract; 24 Oreo cookies, coarsely chopped; 1 cup coarsely chopped salted peanuts; Chocolate and caramel ice cream topping; Whipped cream, optional

Servings: persons

1
In a small saucepan, combine milk and brown sugar; cook and stir over medium heat until brown sugar is dissolved. Cool to room temperature.
2
In a large bowl, beat cream cheese and peanut butter until blended. Gradually add milk mixture, cream and vanilla; beat until smooth. Press plastic wrap onto surface of mixture. Refrigerate several hours or overnight.
3
Pour half of the cream cheese mixture into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding half of the chopped cookies and half of the peanuts during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a 9-in. springform pan.
4
Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours.
5
To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.

1167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole milk, 1-1/2 cups packed brown sugar, 2 packages (8 ounces each) cream cheese, softened, 1 cup creamy peanut butter, and more.

Yes, Peanut Butter Cheesecake Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Peanut Butter Cheesecake Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions