Servings: 8
INGREDIENTS
- Ice cream base
- 1 14 ounce can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Peanut Butter Ripple
- 1 cup REESE’S Peanut Butter Chips
- ½ cup peanut butter
- ¼ teaspoon salt
- ½ tablespoon coconut oil
- Assembly
- 1 Hershey’s® Ultimate Chocolate Chip Cookie delivered from Pizza Hut®
- ½ cup melted chocolate
- ¼ cup chopped roasted peanuts
PREPARATION
- Order a hot, fresh Hershey’s® Ultimate Chocolate Chip Cookie from PizzaHut.com.
- In a medium saucepan, add peanut butter chips, peanut butter, salt, and coconut oil and melt on medium low, stirring until mixture is smooth. Set aside to cool.
- In a medium bowl, add the whipping cream and using a hand mixer, whip until stiff peaks form.
- In a large bowl, combine sweetened condensed milk and vanilla extract, stir until incorporated.
- Add whipped cream to the condensed milk mixture and gently fold until mixed together.
- Drizzle all but ¼ cup of the peanut butter ripple sauce over the ice cream mixture and fold only a few times until ripple is distributed throughout ice cream.
- Trim a Pizza Hut Chocolate Chip Cookie into a 6-inch circle, eating the extra the trim. Place cookie in a 6-inch springform cake pan.
- Pour the ice cream mixture on top of the cookie until full, use the remaining ice cream mixture for another pie or some extra ice cream.
- Drizzle with the reserved peanut ripple sauce, sprinkle with chopped roasted peanuts, and drizzle over the peanuts with the melted chocolate
- Freeze for 4-5 hours until firm.
- Remove from cake pan, slice and serve.
- Enjoy!
