Sadly we did not buy any Girl Scout Cookies this year (my fiance's favorite being Tagalongs), so when I was scrolling through Pinterest, looking for a "healthier" versions, I came upon this Peanut Butter & Oatmeal Cookie from Baking Mischief. I LOVE this recipe, incredibly easy and satisfying and a perfect ice cream sandwich cookie or just to have with a cup of tea, you'll be extremely pleased. This recipe makes a ton of huge cookies, so I ended up freezing half the batch while mixing the rest in a vanilla based ice cream with peanut butter swirls. This is a fun version of cookies and cream with the "homey" flavor of oats mixed with peanut butter. Cheers!
Ingredients:
5 Peanut Butter & Oatmeal Cookies broken up into chunks
2 cups heavy cream
1 cup half & half
1/2 tsp vanilla extract
3/4 cup granulated sugar
1/4 tsp salt
1/4 cup peanut butter (I use smooth for this, but chunky is fine as well)
2 tbsp coconut oil
Directions:
1. In a medium saucepan on medium-low heat add 1 cup heavy cream, half & half, sugar and vanilla extract. Let the mixture come to a simmer and whisk to get the sugar to completely dissolve
2. Remove from heat and pour into remaining heavy cream
3. Place in refrigerator for 4 hours until completely cool
4. Once cooled, pour mixture into the ice cream maker and freeze using the manufacturer's instructions
5. While mixture is freezing, break your cookies into the desired size
6. At the end of the freezing process add your cookies to the ice cream as well as your salt. Make sure everything is mixed well
7. Melt your peanut butter and coconut oil together and mix thoroughly. You will be drizzling between the layers of your ice cream (this is an awesome combo for a magic shell)
8. Take your container and layer your ice cream with a large spoonful of drizzled peanut butter. Swirl the peanut butter on each layer and once finished freeze in your freezer!
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