It’s been incredibly hot in New York City for the past few days, with temperatures reaching into the mid-90s.
Summer in NYC is always something of a mixed blessing. On the upside, the days are long, the nights are filled with cocktails and outdoor dining and concerts in the park, and every day is ‘sundress and sandals’ weather. On the downside, the city is packed with tourists, there are smelly garbage piles on every corner, and a broken air conditioner can make a packed subway car even less pleasant than usual.
Sometimes, after a sweaty, steamy day in the city, you absolutely need to cheer up (and cool down) with a scoop or two of ice cream!
So, thanks to the steamy weather, I had the perfect excuse to whip up a batch of this favorite summertime treat. (Although really, is there ever a bad time to make homemade ice cream?) It wasn’t until after I’d concocted this recipe for peanut butter, chocolate and Oreo cookie ice cream that I discovered that today, July 23rd, is Peanut Butter and Chocolate Day. July also happens to be National Ice Cream Month, making it the perfect day to post this recipe!
A twist on classic cookies n’ cream, this ice cream starts with a creamy chocolate and peanut butter base, and is filled to the brim with chunks of Oreo cookies. Yum!
Oreo ice cream notes and variations:
I made this recipe with 3/4 sugar, and found it to be a little bit too sweet. I’d suggest using 1/2 cup sugar, unless you like a very sweet ice cream, or are using an unsweetened peanut butter.
This recipe would be really fun with peanut butter Oreos! They’re difficult to track down in stores (I tried about four places, with no luck) but are readily available on Amazon.
If you aren’t a fan of peanut butter, you can easily omit the nut butter from this recipe to make a tasty chocolate Oreo ice cream. You could even use chocolate creme-filled Oreos for a double dose of chocolate goodness!
Some recipes may contain affiliate links. Thank you for supporting this blog!