Peanut Butter Cookies & Cream

During my last year of college in Boston I lived around the corner from a J.P. Lick's. It was magical, and I still dream about this flavor every waking moment. This is my attempt at replicating it.


    1½ cupsHeavy cream

    1½ cupsWhole milk

    ½ cupSugar

    ¼ cupBrown sugar

    ¾ tspXanthan gum

    1 pinchSalt

    ⅓ cupCreamy peanut Butter

    1 cupOreos, chopped


  1. Prep the sugar, brown sugar, salt and xantham gum by gently mixing them together.
  2. Pour the milk in a pot, whisk in the sugar/xantham mixture.
  3. Add the corn syrup.
  4. Heat the milk mixture on low-medium heat stirring constantly until it thickens and the sugar is completely melted into the milk. Make sure not to let it boil because the milk will curdle. Start with a lower temperature and let it heat up slowly for more control.
  5. Once thickened, whisk in the peanut butter until the mixture is homogenous.
  6. Once it's cooled down a little, add the heavy cream and stir to mix.
  7. Let sit overnight in the fridge (or at least 4 hours). *Do not skip this step or it will not freeze properly.
  8. Add to your ice cream maker and freeze according to the machine's instructions. Add the chopped oreos when there is about 5 minutes left in the churning. Stop churning when it reaches the consistency of soft serve.
  9. You can eat it right away for softer ice cream or freeze it for several hours to have harder ice cream.
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