Easy Peanut Butter Cheesecake Ice Cream Recipe

"This looked so good, I had to post it here for safe keeping to try soon. Dorothy says "Peanut Butter ice cream just got better – and you don’t need an ice cream machine! The BEST Easy ice cream ever. This Peanut Butter Cheesecake Ice Cream will become a favorite, for sure! It’s easy ice cream. That means I used a can of sweetened condensed milk and a tub of whipped topping. I used fat-free for both of those, but you can use regular. You an also substitute two cups of heavy cream (whip it first) for the Cool Whip. Then, to make it peanut butter cheesecake I added a block of cream cheese (low-fat) and some peanut butter. And, cheesecake needs a crust, right? The “crust” on this cheesecake is made of chocolate covered graham cracker cookies. Like the Keebler ones. You crush them with some butter to make a crust-like mixture that you add to the ice cream. I also chopped up some peanut butter cups, because you can never go wrong with those! Freeze it overnight, and you have the most indulgent, peanut buttery, amazing, easy ice cream ever. Seriously, this is OFF THE HOOK"! From Crazy For Crust Blog. The prep time and servings are only approximate, as I have not made this yet."

Step by Step Method

Step 1

Crush chocolate covered graham crackers in a food processor.

Step 2

Add butter, and pulse until the crumbs and butter come together. Set aside.

Step 3

Beat cream cheese, yogurt, sweetened condensed milk, vanilla, and peanut butter with a hand mixer, in a large bowl, until no lumps remain.

Step 4

Fold in whipped topping.

Step 5

Add graham cracker mixture and chopped peanut butter cups and fold them into the ice cream mixture. Don’t stir too much. You want chunks running throughout, but you don’t want the graham cracker mixture to separate too much.