Swirled with chunks of peanut butter and loaded with cookies, Monster Cookie Ice Cream is a perfect balance of salty-sweet. It will leave you craving just one more bite every time you make it.
Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, roughly chop each cookie into 6-8 pieces.
Scatter about ⅓ of the cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, drizzle generously with ¼ cup room-temperature peanut butter sauce, and sprinkle with about half of the remaining cookie pieces.
Scoop the remaining ice cream into the container and gently spread it evenly, drizzle with an additional ¼ cup peanut butter sauce, and top with the last of the cookies. Freeze until firm. Serve with additional peanut butter sauce, if desired.
Notes
The peanut butter sauce in this ice cream is an optional ingredient. I've made it with and without the sauce. It's great with just the cookies in the ice cream if you don't want to play up the peanut butter flavor.