1-Getting started: Getting started with this chocolate peanut butter cookie ice cream begins with gathering your ingredients and setting up your space. First, prepare the peanut butter cookies according to their recipe and let them cool completely to ensure they hold their shape when added later. This step keeps things simple and fun, perfect for anyone new to making homemade treats.

2-Next, in a large bowl, whip the 2 cups of cold heavy whipping cream with an electric mixer on medium speed until soft peaks form, creating that light and airy base. Then, add the 1 can (14 ounces) of sweetened condensed milk, ½ cup unsweetened cocoa powder, 1 tablespoon vanilla extract, and ¼ teaspoon coarse Kosher salt to the whipped cream, and keep mixing until the mixture turns thick and fluffy. This is where the magic happens, blending everything into a rich chocolate blend you’ll love.

3-Now, crumble five of the cooled peanut butter cookies into chunks about ¼ inch in size and gently fold them into the chocolate ice cream mixture for that added crunch. Spoon half of this mixture into a freezer-safe container and drizzle half of the ½ cup all natural creamy peanut butter over it to create layers of flavor. Add the rest of the ice cream mixture, drizzle the remaining peanut butter on top, and use a knife to swirl everything together for a beautiful marbled effect.

4-Finally, crumble the sixth peanut butter cookie over the top, cover the container, and freeze for at least 8 hours or overnight until it’s firm and ready to scoop. If you’re a baking enthusiast, remember that stirring during freezing can help with texture, though this no-churn method keeps it easy. Once done, you’ll have a dessert that’s perfect for sharing with family or enjoying solo after a long day. For more ideas on simple desserts, check out our peach cobbler dump cake recipe that pairs well with this treat.