If you’ve been following Just About Baked for any length of time, you know that I love the food. All the food. And the food products. My life is one happy trip to the grocery store to find new things.
A couple of years back, I was in the bakery section of my local Safeway (not an unusual place to find me) when I spotted Hannah Max Cookie Chips on the shelf. They had several flavors, and I picked up the chocolate chip, not knowing what to expect.
What I got was a crispy cookie that tasted absolutely homemade. And they were so good that Kenny (these were the days prior to his gluten-free lifestyle) ate the entire bag. And when I bought more, I was wise enough to hide them.
A few weeks ago, I wrote to the company to tell them how much I loved their product. I do that a lot. I figure people should know how good their food is! And in return, they sent me a big ol’ box of assorted cookie chips and their blessing for me to create recipes. What lovely people. If I were the sort of person who sent Christmas cards, they’d definitely be getting one.
When he saw the box full of cookie chips, Kenny’s eyes lit up. And then I not at all gently reminded him that not only did his gluten-free self need to back on up, but that these were also MINE for recipe development. All mine. And if a few (okay, a lot) got eaten in the process, that was entirely my affair.
The first bag I opened was this one, the sea salt peanut butter cookie chips. And may I say…wow.
There is so much I could do with these, but given the recent 90-degree temps, I decided to start with ice cream. Intensely peanut buttery, creamy ice cream with a few crunchy mix-ins thrown in for good measure.
Yep, the peanut butter cookie chips got mixed into this to provide just the right crunch, as did peanut butter chips. The result is a peanut butter lover’s dream. Add a hot day, a beach, and a giant cone. You’re all set.
And did I mention that no ice cream machine is required for this? I don’t know about you, but most people don’t make enough ice cream annually to justify a big honking machine taking up valuable cabinet space. I mean, I admit it. I buy most of my ice cream. Unless I have the opportunity to make this amazing madness.
If you’re looking for cookie chips so that you can make this recipe, they’re sold in a lot of national retailers, like Safeway and Whole Foods. You can get a full list of their retailers here. And then you’re a few short hours away from delicious ice cream!
It’s ice cream season, and I’m excited. And it’s always cookie chip season. Let’s put them together and make miracles happen!
Note: This post is sponsored by Hannah Max Cookie Chips. All opinions are 100% my own.
Sea Salt Peanut Butter Cookie Chip Ice Cream
14 oz. sweetened condensed milk (I used fat-free)
1 teaspoon vanilla
1 cup peanut butter (creamy)
16 oz. Cool Whip (I used light)
1/2 cup peanut butter chips
1/2 bag sea salt peanut butter Hannah Max cookie chips, broken into pieces of varying sizes
- In the bowl of a stand mixer, beat the condensed milk, vanilla and peanut butter until smooth. Fold in the Cool Whip by hand gradually, leaving a few streaks in the mixture to create a peanut butter ribbon. Gently add the mix-ins and stir again.
- Place in a freezer-safe container or pan and freeze overnight. Store covered.
- Note: this ice cream melts a little faster than churned ice cream, so don’t leave it out on the counter for long!