Chocolate Ice Cream with Peanut Butter Cookie Dough & Fudge Swirls
Ingredients
For the chocolate ice cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1/2 cup chocolate chips melted
For the cookie dough
- 1/2 cup peanut butter
- 2 tablespoons butter softened
- 1/2 cup brown sugar
- 1/4 teaspoon salt
For the magic shell
- 1/2 cup chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons creamy peanut butter
Instructions
For the cookie dough
- Stir all ingredients together. Let chill while you prepare ice cream.
For the magic shell
- Melt chocolate chips in the microwave, stirring every thirty second until smooth. Stir in peanut butter and coconut oil. Put into a small Ziploc bag to use for drizzling.
For the ice cream
- Whip the heavy whipping cream to soft peaks in a stand mixer. In a separate bowl, combine melted chocolate and sweetened condensed milk. Fold in whipped cream until completely combined.
- Using a small spoon, dollop small amounts (about 1/2 tablespoon) of peanut butter cookie dough into ice cream. Fold in until distributed.
- Scoop a quarter of mixture into Tupperware container where you'll be keeping the ice cream. Snip the corner of the Ziploc bag filled with chocolate mixture and drizzle over ice cream. Add another quarter of the ice cream mixture and repeat with chocolate drizzle until all ice cream and chocolate is added. Freeze for four hours or until firm. Enjoy!
