Exactly a year ago, my brother Bryan came to visit. Thanks to SXSW, to my dismay, all my favorite places to show him were closed for private parties and events. He was also only supposed to stay for a weekend, but when a blizzard hit Boston, he was forced to stay in town for a whole week. Our available activities were limited and Bryan’s time here in Austin was extending more and more.
On top of all that, while I would normally lazily take my visitors to all the local breweries on the East Side, Bryan doesn’t drink because he has a learning disability, so I had to come up with a bunch of good old-fashioned fun options for his week.
We went to the grocery store, and I asked him pick out a package of cookies with which we could make some homemade Cookies ‘n’ Cream together. I figured he’d just grab Oreos, but instead he went straight for Nutter Butters.
Bryan then followed a recipe I had for making Cookies ‘N’ Cream but replaced the cookies in the recipe with Nutter Butters. We invited some folks over for BBQing in the backyard, and Bryan proudly served his homemade ice cream to them. They were blown away. They told him it was the best ice cream they’d ever had. It was damn good.
Of course, I’m a total dweeb so I wanted to make it again but twist it up with homemade Nutter Butters so that I could give them more cream filling than they typically come with. I used the incredible BraveTart cookbook for the homemade Nutter Butters which was super fun. I recommend that book for so many things!
It was impossible not to eat the peanut butter cream filling before it went into the mix, FYI. I could drink that stuff.
I knew I going to crush these cookies and shove them in the ice cream maker, so there was no need to buy a special peanut-shaped cookie cutter. But, what fun is making a giant sheet cookie? This was a good excuse to try out the Texas-shaped cookie cutter I got as a gift when I first moved here.
I promised to always be real with y’all, so I have to tell you: Bryan’s version of this ice cream might just be better. Just find your favorite Cookies ‘N’ Cream recipe and replace Oreos with Nutter Butters. Easy peasy. BUT, I had fun making this version, and I promise, I’ll come back to improve it in the future (and I challenge you to do so as well!).
- 1 1/2 cup whole milk
- 2 cup heavy cream
- 1/2 cup milk powder
- 3/4 cup sugar
- 4 egg yolks
- 1 batch Nutter Butter cookies and cream filling, kept separate, at room temperature, cookies crushed, from BraveTart’s recipe
- Heat the milk, cream, milk powder, and sugar over medium-low heat and stir lightly until the powder and sugar are dissolved. Turn off the heat.
- Whisk the egg yolks and temper them with about 1/2 cup (no need to be precise) of the milk mixture to warm up the eggs gradually without scrambling them. Then pour the egg mixture into the remaining milk mixture on the stovetop. Turn the heat back to medium. Cook, stirring occasionally, until it reaches between 74-78 degrees C on a candy thermometer.
- Pour it through a strainer into a bowl with lid or Tupperware, and place it in the refrigerator for at least 4 hours.
- Begin churning it according to your ice cream maker’s instructions. Just before the ice cream is done churning, add crushed cookies to the churning bowl a little bit at a time. You are the artist here — you can put in a much cookies or as few as you’d like. Keep in mind that if you put in too much, it’ll be hard to scoop and you can always add more cookies as a topping later. Plus, let’s be real, you’ve probably already eaten a bunch from the batch already. Do the same with the cream filling: add a little bit at a time to the ice cream machine as it churns. Heaven forbid we have to taste test the soft serve to see if it’s a good proportion.
- When it’s filled and churned to your liking, place it in safe storage in the freezer for a few hours or overnight to solidify.
- Scoop and enjoy!