Peanut Butter Cookie Ice Cream

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Peanut Butter Ice Cream || Low Carb, THM, Gluten Free, Sugar Free

Happy Summer!

As we celebrate summer and the 4th of July many of us will find ourselves at cookouts where cold watermelon and homemade ice cream will be calling our name.  My favorite being of those great temptations is the ice cream of course! So I need to be prepared, ha!

I can look back on my childhood and remember those special occasions when all of us kids sat on the porch waiting for that old loud ice cream machine to finish. What a treat it was to dig into that cold treat. It is always such a fantastic way to beat the heat.

Well, thankfully those old ice cream machines have come a long way from that old plastic bucket like machines that required a lot of ice and rock salt. Remember those bulky machines? Nowadays, there are many affordable ice cream makers that fit nicely on your countertop, not salt needed!  I will share some links at the end of this post to a couple I really like over on my Amazon Affiliate Store.

Peanut Butter Ice Cream || Low Carb, THM, Gluten Free, Sugar Free

Cookies & Ice Cream, Yes Please!

This Peanut Butter Cookie Ice Cream is my latest creation in my ice cream maker. It is such decadent and rich ice cream that it was meant for special occasions.  With the heavy cream this frozen treat is beyond creamy and with the sweet nutty taste of a peanut butter cookie, how could it not taste heavenly?

I am a huge fan of peanut butter and that might be an understatement. Before I started my journey to get healthier a few years back, it was nothing for me to just grab a spoon and eat straight from the peanut butter jar. Of course, I don’t do that anymore because I know that isn’t ideal for weight loss but it was hard giving up those daily spoonfuls, trust me. Want to know my secret at how I quit? I hide it.  Yes, I buy a jar a week for our family and I hide it from myself. You guys know what they say right? “Out of sight out of mind!”

Want to know what my secret was for quitting that habit? Okay, here it is, I hid it.  No, I am not kidding. I would buy a jar on grocery day and I hide it from myself. You guys know what they say right? “Out of sight out of mind!” Thankfully, I have a little more restraint these days, but on a rough day, I have still been known to cave!

Knowing my nutty obsession, it totally made sense to me that I should put peanut butter cookies and ice cream together, right? Absolutely! I honestly can’t think of a better dessert to I could enjoy this summer!

However, let me warn you, I did have to portion my servings out because it is easy to overdo it on something this delicious. I sometimes “forget” that all good things, even the low carb and sugar-free treats, should be consumed in moderation. This ice cream is a calorie-dense frozen treat so you only need a small serving to really cool things off and treat yourself!

If you are thinking about getting an ice cream machine, check out these over on my Amazon Affiliate!

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Peanut Butter Cookie Ice Cream
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Recipe Image


    Ice Cream
  • 2 cups of heavy cream
  • 1 cup of half and half
  • 1 tsp of pure vanilla
  • 1/2 cup of Peanut Butter Powder (I use THM Brand)
  • 1/2 cup of Pyure Brand sweetener or 1 cup THM Gentle Sweet
  • 2 large eggs, beaten
  • 1 Tbsp vegetable glycerin(optional)
  • Peanut Butter Cookie Crumbles
  • 1/2 cup almond flour
  • 1/4 cup oat fiber
  • 2 Tbsp of peanut butter powder
  • 1/3 cup melted butter
  • *Note: if the crumble mixture is still a little dry add in a little more melted butter. Oat fiber brand will vary in dryness and some may or may not need more liquid.


  1. To begin your ice cream base, add the heavy cream, half and half, vanilla, peanut powder and the sweetener to a medium sauce pan.
  2. Turn the burner on low heat.
  3. Slowly bring your vanilla mixture up to 170 degrees. Stir constantly to avoid scorching. Getting the ice cream base to this temperature is important to ensure the eggs are safe to egg.
  4. Once the mixture reaches the 170 degree mark remove it from the heat.
  5. Add the two beaten eggs and vegetable glycerin to a large bowl and slowly pour in one cup of the hot cream mixture while you are whisking the eggs steadily. This step is called tempering. It will cook the eggs slowly without scrambling the mixture.
  6. After you have added all the cream to your eggs,let it chill completely in the fridge.
  7. While your ice cream mix is chilling get started on your cookie crumbles by adding all the dry crumble ingredients to a bowl.
  8. Drizzle in the melted butter.
  9. Mix the crumb mixture well then add to a baking sheet in one even layer.
  10. Bake them in the oven at 350 for about 10 minutes until nice and golden brown Allow the crumbles to cool completely.
  11. Once your base mixture is chilled, add the mixture to your ice cream maker and following the directions per your machine's handbook.
  12. After your ice cream has churned layer it with the cooled peanut butter cookie crumbs in a large freezer safe bowl. I start with a little crumble the ice cream and repeat until all used.
  13. Serve as is for soft serve or for a firmer (scoop-able) ice cream let it harden in the freezer for about an hour or two until it has reached your desired texture.
  14. The ice cream will have a wonderful texture and make beautiful scoops. However, if it is left for extended periods of time, say overnight, in the freezer it will freeze into a solid form.
  15. Just set it out a little while before serving to allow time for it to soften before serving.


This ice cream is very rich and a small serving of around 1/2 to 2/3 of a cup is plenty to satisfy your ice cream cravings! To lighten it up a bit you could add 1 cup of heavy cream to 2 cups of half and half if desired. The texture will differ slightly.


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