Nutter Butter Fudge Swirl Ice Cream

If you like peanut butter and chocolate you are going to love this Nutter Butter Fudge Swirl Ice Cream.

Course Desserts

Cuisine American

Keyword chocolate, ice cream, nutter butter, peanut butter, sweet

Prep Time 11 hours

Cook Time 15 minutes

Total Time 11 hours 15 minutes

Servings Servings

Calories 453kcal

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
6 egg yolks
1/4 cup creamy peanut butter
1 1/2 cup coarsely chopped nutter butter cookies divided (about 15 - 20 cookies)
1/2 cup chocolate fudge topping softened

In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. Heat over medium heat until sugar dissolves, and mixture is steaming but not boiling. Stir frequently.
In a bowl, whisk together egg yolks until they have lightened in color, about 2 minutes.
Use a ladle to slowly whisk some of the hot mixture into the eggs to temper them.
Slowly whisk tempered eggs into the cream mixture. Continue cooking, stirring frequently, until the mixture reaches 170 degrees, thickens and coats the back of a spoon.
Place a fine mesh sieve over the top of a bowl. Pour in ice cream. Stir in peanut butter. Allow to cool to room temperature.
Once cool, cover and refrigerate 6 - 8 hours or overnight.
When ready, freeze ice cream according to manufacturers directions. During the last 5 minutes, add in 1 cup of chopped cookies.
Spoon 1/3 of the ice cream into a loaf pan, drizzle 1/3 of the fudge topping on top, repeat with the remaining ice cream and fudge. Top with remaining 1/3 cup of cookie crumbles. Cover and freeze until frozen about 4 hours. Serve.

The eggs in this ice cream are heated to 170 degrees so they are cooked.

Nutrition information for estimation purposes only.