Each year at Christmas my mother-in-law covers nutter butter cookies in white chocolate for a delicious holiday treat and that is the inspiration behind this white chocolate nutter butter ice cream. The combination of the super sweet white chocolate and the slightly salty peanut butter cookies is divine. I also added a liquor called rum chata to the ice cream. This tastes like an oatmeal cookie that has been dipped in milk and pairs perfectly with other flavors.
White Chocolate Nutter Butter Ice Cream
The Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
8 oz white chocolate, chopped
1/2 tsp salt
1 tsp vanilla
1/4 cup rum chata
The Cookies and Chocolate
2 cups nutter butter sandwich cookies, chopped
4 oz white chocolate, chopped
Making the Ice Cream
In a small saucepan, combine 1 cup of the heavy cream with the chopped chocolate. Stir the mixture over low heat until the chocolate is completely melted and combined with the cream. Remove from heat and set aside to cool completely.
In a large mixing bowl, whisk together remaining cream, milk, sugar, salt, vanilla and rum chata until sugar has dissolved. Once the chocolate and cream mixture has cooled completely, whisk it into the remaining ice cream ingredients. Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed. Place ice cream in the freezer to finish freezing.
After about an hour, remove ice cream from freezer and fold in chopped cookies and chocolate. Return ice cream to freezer. Once firm, scoop ice cream and garnish with nutter butter cookies.