Peanutty Ice Cream 'n Cookies
1 1/2 quarts
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2 cups (1 pint) cold whipping cream
1 (14 ounce) can
Eagle Brand® Sweetened Condensed Milk
Jif® Creamy Peanut Butter
4 teaspoons vanilla extract
1 1/2 cups coarsely crushed chocolate sandwich cookies (14 cookies)
1 cup coarsely chopped peanuts
WHIP cream in medium bowl with electric mixer on medium speed until stiff. In separate large bowl, beat sweetened condensed milk, peanut butter and vanilla until smooth. Fold in whipped cream, crushed cookies and peanuts.
POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze 6 hours or until firm. Let stand at room temperature 5 to 10 minutes before serving.