NO BAKE! I think this HAS to be the best no bake I have ever made. Seriously!
I set the time for 12 hours because it does need time in the freezer. The Nutsola mix you can find HERE with my discount included already! The mix is so versatile but feel it was MADE to be used as a crust for this treat.
I give you notes for the peanut butter below the recipe, it is important to read before starting. If you are using whipped cream from the frozen aisle, thaw completely before you add. You will double recipe and add in 4 cups. The volume of heavy whipping cream doubles in size when whipped.
The edible cookie recipe I have linked for it to open in another window, make that first because no chill or anything is necessary. It can stay room temperature while making the ice cream mixture.
Leave a little bit of cookie dough aside because we add that into the ice cream mixture. Using a spatula you can fold in some chunks to give it that cookie dough feel. Try not to over fold but fold enough to where everything is incorporated!
Happy easy peasy NO BAKING!
Peanut Butter Chocolate Chip Cookie Dough Ice Cream Bars
Ingredients
- Edible Cookie Dough Recipe
- 1 bag Nutsola PB + Cacao mix
- 2 tablespoons water
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup peanut butter*
Directions
- Line a 9×9 baking pan with parchment.
- Prepare cookie dough mix. Set aside.
- In a food processor, pulse Nutsola mix and water together until smooth and sticky. Use photos as a visual! NO FOOD PROCESSOR: mix together Nutsola and water with hands until all combined and moist.
- Press mixture into prepared pan.
- Dollop cookie dough mixture over Nutsola mixture, spread as evenly as you can. Leave 1/2 cup of the mixture for ice cream.
For the ice cream:
- In a microwave safe bowl, melt peanut butter. Cool completely, around 4 minutes.
- In the mean time, whip heavy cream with a hand beater or standing mixer until stiff peaks form. If using whipped cream frozen, thaw completely and use 4 cups for step 2.
- In a large bowl add sweetened condensed milk. Add whipped cream and drizzle half of the melted peanut butter across the bowl. Fold gently to combine. Add in chunks of cookie dough. Fold to combine.
- Pour mixture over cookie dough layer. Drizzle residual peanut butter over the top. Freeze over night uncovered.
*Peanut butter options: a liquidity peanut butter/nut butter/ does not need to be melted. The solid peanut butter do so you don’t end up with chunks in your ice cream. I use a stir-friendly peanut butter to make it easy.
