Nutter Butter Fudge Swirl Ice Cream

Nutter Butter Fudge Swirl Ice Cream is a dream for peanut butter chocolate lovers. It is creamy, decadent and loaded with cookies and fudge.  

If you love peanut butter and chocolate, boy have I got a recipe for you today. This Nutter Butter Fudge Swirl Ice Cream is all kinds of decadent. There are layers of Nutter Butter ice cream, chocolate fudge and Nutter Butter cookie crumbs. Like I said, it is a dream for those of you that love the combination of peanut butter and chocolate.

Now, making your own homemade ice cream can seem kind of daunting. One look at the total time for this recipe might make you rethink it but bare with me! Homemade ice cream does take some time, but most of that is chilling time and the ice cream maker does most of the hard work.

But what you’ll be rewarded with is a creamy, decadent, luscious sweet treat that you are going to make again and again. Once you know how to make your own ice cream, you can switch up the flavors. Add different mix-ins. The possibilities are endless. I chose Nutter Butter Cookies and Chocolate Fudge for this recipe and believe me, you’re going to love it.

Let’s talk about what you’ll need to make it: 

Nutter Butter Fudge Swirl Ice Cream:

• HEAVY CREAM: This is what is going to give the ice cream its rich creaminess. The fat in the cream is going to add flavor and creaminess.
• MILK: I use a combination of milk and heavy cream. Both will give creaminess.
• GRANULATED SUGAR: Will add sweetness. 
• SALT: It may seem odd to add salt to ice cream since it is so sweet but it will help bring out the flavor. 
• VANILLA EXTRACT: Will enhance the overall flavor of the ice cream. 
• EGG YOLKS: Egg yolks are going to make this creamy ice cream even creamier and richer. That is because they add flavor, color and help prevent ice crystallization so the ice cream will be smoother. 
• PEANUT BUTTER: A little bit of peanut butter added to the ice cream mixture will give a subtle overall peanut butter flavor to the ice cream. 
• NUTTER BUTTER COOKIES: The star of the show if you will. If you let them sit out overnight while the ice cream mixture is chilling, they will be soft and chewy in the ice cream. 
• CHOCOLATE FUDGE: Make sure that you use chocolate fudge in this recipe and not chocolate syrup. Chocolate fudge is thicker and will hold up better. Use chocolate syrup for topping if you like. 

Step by Step Photos and Instructions: 

Keep in mind that Homemade Ice Cream is a bit of a labor of love. You just need to plan it advance. When making homemade ice cream, you’ll need to chill the mixture overnight before freezing. Then you’ll freeze it once more after churning. So yes, it takes a lot of time but it is totally worth it. Trust me. 

• STEP #1: In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. 
• STEP #2: Whisk together the eggs until they lighten in color a bit. About 2 minutes. 
• STEP #3: Use a ladle to slowly temper the eggs. This is important because you don’t want the eggs to scramble when added to the warm milk mixture. 
• STEP #4: Whisk the tempered eggs into the cream mixture. Cook over low heat until it reaches 170 degrees F. It will thicken and coat the back of a spoon. 

• STEP #5: Pour mixture over a fine mesh strainer set over the top of a bowl. Stir in the peanut butter and allow to cool to room temperature. 
• STEP #6: Once it has cooled to room temperature, cover and refrigerate for 6 – 8 hours or overnight. 
• STEP #7: When ready, freeze according to the manufacturer’s instructions for your ice cream maker. During the last 5 minutes add cookie pieces. 
• STEP #8: Pour 1/3 of ice cream mixture into the bottom of a 1.5 quart ice cream container. Similar to these found on amazon. I have also used a 9x5inch loaf pan for this, but keeping it covered can be a challenge. Drizzle 1/3 of fudge topping over ice cream. Repeat two more times. Top with remaining 1/2 cup of cookie crumbles. Cover and freeze until firm about 4 hours. Serve.

Storage and Leftovers: 

For the best flavor and consistency, eat this ice cream within two weeks. After that, homemade ice cream tends to a bit grainy and looses its creaminess because of freezer burn. 

Recipe FAQ:

Really, this Nutter Butter Fudge Swirl Ice Cream has so much going for it. Its creamy, its peanut buttery, it has little bites of cookies and swirls of chocolate fudge.  You’ll love it.

Trust me.

Looking for more Ice Cream recipes? Try these:

Love Oreos? Love chocolate cake? You’re going to LOVE this Oreo Chocolate Cake Batter Ice Cream. 

No ice cream maker? Try this No Churn Cookie Butter Ice Cream. 

Snickers lover? This one is for you! No-Churn Snickers Ice Cream. 

Note: This post was originally published in 2015. It was updated in 2023 with new photos, step by step instructions, a slightly modified recipe and nutrition information.

Print

Nutter Butter Fudge Swirl Ice Cream

If you like peanut butter and chocolate you are going to love this Nutter Butter Fudge Swirl Ice Cream.

Course Desserts

Cuisine American

Keyword chocolate, ice cream, nutter butter, peanut butter, sweet

Prep Time 11 hours

Cook Time 15 minutes

Total Time 11 hours 15 minutes

Servings 8 Servings

Calories 453kcal

Ingredients

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 egg yolks
• 1/4 cup creamy peanut butter
• 1 1/2 cup coarsely chopped nutter butter cookies divided (about 15 – 20 cookies)
• 1/2 cup chocolate fudge topping softened

Instructions

• In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. Heat over medium heat until sugar dissolves, and mixture is steaming but not boiling. Stir frequently.
• In a bowl, whisk together egg yolks until they have lightened in color, about 2 minutes.
• Use a ladle to slowly whisk some of the hot mixture into the eggs to temper them.
• Slowly whisk tempered eggs into the cream mixture. Continue cooking, stirring frequently, until the mixture reaches 170 degrees, thickens and coats the back of a spoon.
• Place a fine mesh sieve over the top of a bowl. Pour in ice cream. Stir in peanut butter. Allow to cool to room temperature.
• Once cool, cover and refrigerate 6 – 8 hours or overnight.
• When ready, freeze ice cream according to manufacturers directions. During the last 5 minutes, add in 1 cup of chopped cookies.
• Spoon 1/3 of the ice cream into a loaf pan, drizzle 1/3 of the fudge topping on top, repeat with the remaining ice cream and fudge. Top with remaining 1/3 cup of cookie crumbles. Cover and freeze until frozen about 4 hours. Serve.

Notes

The eggs in this ice cream are heated to 170 degrees so they are cooked. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 453kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 217mg | Sodium: 178mg | Potassium: 218mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1119IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

The post Nutter Butter Fudge Swirl Ice Cream appeared first on Life’s Ambrosia.