INGREDIENTS
3 eggs
1 cup whole milk
2 cups heavy cream
1 jar Sour Cherry Spread
4 oz smooth peanut butter (plus more for topping)
24 pre-made snickerdoodle cookies
INSTRUCTIONS
- In a medium bowl whisk the eggs, whole milk and heavy cream until well combined.
- Turn on your ice cream maker and pour in the liquid ingredients.
- Once peaks begin to form, after approximately 10 minutes, add the Sour Cherry Spread to the ice cream mixture. Allow your machine to continue to churn until finished.
- Cover a 9” x 13” sheet pan with parchment paper, ensuring it extends beyond the edges of the pan.
- Scoop the ice cream into the pan and smooth out. Dollop the peanut butter onto the ice cream and use a spatula to swirl and combine the peanut butter with the ice cream.*
- Place the ice cream into a freezer to harden for at least 2 hours.
- Once the ice cream is hardened, remove it from the freezer and use a circular cookie cutter to cut out pucks of ice cream. Place the puck in between two snickerdoodle cookies and enjoy immediately or place in the freezer for later.
- Optional: add a swirl of peanut butter to the top of the ice cream puck before adding the cookies.
*If the peanut butter seems too thick, mix in softened butter before spreading onto the ice cream.