I was strolling at the outlet mall this weekend when I saw it–an ice cream maker for $29. It looked great. No ice needed, no salt, nothing. Just freeze the little bowl then pour in the ingredients and voila! Ice cream! So I bought it and took it home. After all, the temperatures here in Southern California have been at an all time high and what sounds better than ice cream on a scorching hot day?
I froze the canister and 24-hours later on the dot (okay, 21 hours…I just couldn’t wait any longer) I was pouring the mixture in the ice cream maker. The result? F-A-B-U-L-O-U-S. In my definite opinion, this was the best $29 I’ve spent in a long time.
Here’s the recipe I made. If there’s another you’d like to see, let me know and I’ll whip something up (purely to help out of course, it’ll have nothing to do with my own tastebuds wanting it, craving it, having to have more of the delicious goodness!)and post it.
Peanut Butter Oreo Cookie Ice Cream
(Doesn’t the name alone have your mouth watering!)
For This Recipe You’ll Need:
1/2 cup granulated sugar
2 tsp. lemon juice
2 cups heavy whipping cream
1 cup milk (I used 2%)
1 tsp. pure vanilla extract
1/4 cup smooth peanut butter
1 cup crushed Oreo cookies
To Make This Recipe:
Mix all ingredients except the Oreo cookies. Pour into ice cream maker and prepare as directed. For mine, that meant starting the maker, pouring in the liquid, then waiting 15 minutes and adding the cookies. The ice cream was finished in 30 minutes, when the blade could no longer turn either way.
Tips:
This recipe was for a Hamilton Beach Ice Cream Maker. It will work for any ice cream maker that can hold 1 quart of liquid.