Cookie Supreme Ice Cream

Ingredients

for the chocolate ice cream:
• 1 cup whole milk
• 1/2 cup granulated sugar
• 8 oz bittersweet or semi sweet chocolate, cut into small pieces
• 2 cups heavy cream, well chilled
• 1 teaspoon vanilla extract
for the peanut butter cookie dough:
• 6 tablespoons all-purpose flour
• pinch of salt
• 2 tablespoons butter, room temperature
• 1/2 cup peanut butter
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 3/4 teaspoon milk
• 1/2 teaspoon vanilla extract
for the Oreo fudge swirl:
• 15 Oreos, crushed
• 1/2-2/3 cup chocolate ice cream topping

Instructions

for the ice cream:
1. Place the chocolate and sugar in a blender or food processor and process until pieces of chocolate are very small.
2. Heat the milk on the stovetop or in the microwave until just bubbling on the sides, but not boiling.
3. Add hot milk to the chocolate mixture and process until well blended and smooth.
4. Transfer to a medium bowl and let the chocolate mixture cool completely.
5. Stir in heavy cream and vanilla, then chill for at least 30 minutes.
6. When chilled, use ice cream maker according to directions. In the last few minutes of freezing, add small chunks of peanut butter cookie dough and swirl in the Oreo fudge swirl.
7. Place in a freezer safe container and freeze for an additional until desired consistency.
for the peanut butter cookie dough:
8. Mix all ingredients in a medium bowl until well combined.
9. Break into small chunks (we like as small as about 1 teaspoon) and add to ice cream in the last few minutes of churning.
for the Oreo fudge swirl:
10. Crush the Oreos until crumb size.
11. In small bowl, mix with the chocolate sauce starting with 1/2 cup and adding more if needed until spreadable but still thick.
12. Fold into ice cream to create a swirl throughout.