½cupunsweetened cocoa powder,preferably dark Dutch-processed cocoa powder
1tbspvanilla extract
¼tspcoarse Kosher salt(if using table salt, use half the amount
½cupall natural creamy peanut butter
Instructions
Prepare the peanut butter cookies as instructed. You'll only need 6 cookies, or 1/2 the recipe, to use in the ice cream. Let cookies cool completely.
Pour the cream into a large bowl. Use an electric mixer to whip the cream on medium speed until soft peaks form.
Add the sweetened condensed milk, cocoa powder, vanilla and salt, and whip until well combined, thick and fluffy.
Crumble 5 of the cookies, and fold them into the ice cream.TIP: Don't crumble the cookies into fine crumbs. Try to keep the crumbles about 1/4 inch in size, for chunks of cookies throughout the ice cream.
Spoon half the chocolate ice cream into your ice cream container. Drizzle with half the peanut butter. Repeat with another layer of ice cream and peanut butter.Use a butter knife to gently swirl everything together. Crumble the last cookie and scatter it over the top.
Cover the ice cream and freeze for at least 8 hours, or overnight, until firm enough to scoop.