This post for is sponsored by HGTV. As always, all opinions and recipe are my own. Thanks for supporting the those who support The Hungary Buddha!
I wasn’t going to post this until next week for the holiday but I’m just so excited about it I couldn’t wait. Patience was never my virtue. Ask…everyone I know.
If you’ve been following me for any amount of time you’ve probably noticed that I tend to post holiday recipes on the day of, which probably does you little good, so high five to me for thinking ahead on this one.
With the fourth of July next week (and the first for our neighbors to the north, Yay Canada!), we’ve all probably started planning our BBQs and picking out spots to watch the fireworks. I’m heading home to Pure Michigan, Brighton to be specific, for some R&R with mom, the dog Tela and the cat Sneakers. Ironically, Little Buddha is coming to Chicago for a concert. Boo. He’ll be missing out because I am SO making this. More for the rest of us.
It’s another ice cream recipe. Have I been making too many ice cream recipes lately? Possibly, but you haven’t even seen what I’ve been making and not posting. It’s become a little bit of a problem.
But, I’m not sorry, because this is possible the best ice cream recipe that I’ve made. In my opinion. Which is a good one.
Peanut Butter COOKIE ice cream.
I speak the truth.
The secret to this one was the cookie butter that I used for the cookie flavored backdrop. I made my favorite peanut butter cookies into cookie butter (so easy. Too easy. You’ll love me and hate me for it) and added that, along with all those glorious cookie crumbs into a creamy base to let churn. If you want to no-churn this one, I can’t think of any reason why that wouldn’t work as well.
I made four batches of this until I finally came up with the perfect one. Life is hard.
So happy birthday, Lady Liberty. Cheers to you!
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