Have you ever found yourself dreaming about Dairy Queen’s Cookies ‘n’ Peanut Butter Ice Cream on a hot afternoon? The combination of velvety peanut butter swirls, crunchy cookie pieces, and creamy vanilla ice cream is simply irresistible. Skip the drive-thru and make this legendary treat right in your own kitchen—I promise it’s easier than you think!
This ultra-indulgent copycat recipe is packed with flavor and texture for a nostalgic, diner-style experience. Whether you’re craving a solo treat, planning a summer party, or treating your kids, this homemade ice cream will steal the show every time. Looking for more fun desserts? Check out our treats and drinks categories for crowd-pleasing ideas!
Table of Contents
How to make Cookies ‘n’ Peanut Butter Ice Cream
The secret to this Dairy Queen-inspired ice cream is starting with a rich, homemade vanilla base, gently folding in big swirls of creamy peanut butter, and loading up on chunks of chocolate sandwich cookies. It’s easier than churning a carton of old-fashioned ice cream and tastes just as decadent as the original. Whether you use an ice cream maker or a simple no-churn method, this recipe guarantees that magical mix of cookie crunch and peanut butter ribbons in every bite.
Nutrition facts
- Serving Size: 1 cup
- Calories: 390
- Fat: 22g
- Protein: 8g
- Carbohydrates: 42g
- Sugar: 31g
- Cholesterol: 80mg
- Sodium: 180mg
Ingredients
- 2 cups heavy cream — 🛒 Buy on Amazon
- 1 cup whole milk — 🛒 Buy on Amazon
- 3/4 cup granulated sugar — 🛒 Buy on Amazon
- 2 teaspoons vanilla extract — 🛒 Buy on Amazon
- 1/2 cup creamy peanut butter — 🛒 Buy on Amazon
- 1.5 cups chocolate sandwich cookies (Oreos), roughly chopped — 🛒 Buy on Amazon
Tools you’ll need
- Ice cream maker (or loaf pan for no-churn method)
- Large mixing bowls
- Silicone spatula
- Hand mixer or whisk
- Measuring cups and spoons
- Plastic wrap or airtight freezer container
Instructions
- Prepare the Base: In a large bowl, combine heavy cream, whole milk, sugar, and vanilla extract. Whisk until the sugar is dissolved.
- Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20-25 minutes) until thick and creamy.
- Fold in the Goodies: Gently swirl in creamy peanut butter, then fold in crushed chocolate sandwich cookies until evenly distributed.
- No-Churn Alternative: For no-churn: Whip 2 cups cold heavy cream to stiff peaks, fold into a mixture of sweetened condensed milk and vanilla, then add peanut butter and cookies as above.
- Freeze: Transfer the ice cream to a loaf pan or airtight container, cover with plastic wrap, and freeze for at least 4 hours or until firm.
- Serve: Scoop generous mounds into bowls or cones and enjoy!
What to serve with
Drinks
- Pair your ice cream with a thick, classic chocolate milkshake or a glass of cold brew coffee for a decadent dessert duo. For a refreshing spin, try it alongside fruity sodas from our drinks category!
Sides
- Serve with freshly baked peanut butter cookies, fudgy brownies, or a sprinkle of crushed pretzels for extra crunch. For parties, add mini cones or use as an over-the-top ice cream sandwich filling.
Variations
- Add swirls of chocolate fudge or caramel for even more richness.
- Swap in chocolate chip cookies, oatmeal cookies, or gluten-free cookies for a twist.
- Mix in mini peanut butter cups or chopped peanuts for extra crunch and flavor.
- Use strawberry or banana slices for a fruity variation that pairs perfectly with peanut butter.
- Make it vegan by using dairy-free milk, coconut cream, and plant-based cookies and peanut butter.
Ingredient Substitutes
- Peanut Butter
- Almond butter
- Sunflower seed butter (for nut-free)
- Chocolate Sandwich Cookies
- Gluten-free chocolate cookies
- Chocolate chip cookies
- Heavy Cream
- Coconut cream (for dairy-free/vegan)
- Half-and-half (less creamy)
- Whole Milk
- Oat milk (for dairy-free/vegan)
- 2% milk
- Sugar
- Honey
- Maple syrup
- Coconut sugar
- Vanilla Extract
- Vanilla bean paste
- Almond extract (for a twist)
- Sweetened Condensed Milk (no-churn option)
- Coconut condensed milk (for dairy-free)
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1.5 cups chocolate sandwich cookies (Oreos), roughly chopped
Instructions
In a large bowl, whisk together the cream, milk, sugar, and vanilla until sugar is dissolved.
Churn in an ice cream maker for 20-25 minutes until thick.
Gently swirl in peanut butter and fold in cookie pieces.
Transfer to loaf pan, cover, and freeze 4+ hours until scoopable.
For no-churn: Whip cream, fold in condensed milk and vanilla, then add peanut butter and cookies. Freeze as above.
