Before I moved to LA I lived in Chicago and managed an ice cream store called Bobtail. One of my favorite flavors that would make an occasional appearance was Coffee Oreo. In a fit of nostalgia and craving some peanut butter I decided Peanut Butter “Oreo” it is. Since gluten (the protein in wheat) can be a bit bothersome on some stomachs I figured might as well make this one more friendly (however you can totally use the real deal here).
There is something incredibly indulgent while maintaining an innocence about this flavor. It’s like being a kid in an adult way, because I don’t know about you, but I was more into eating ice cream as a kid rather than making it. That is until I was introduced to the ziploc technique in my high school science class.
Gluten-Free Peanut Butter Oreo Ice Cream
Base (Adapted from Jenni’s Splendid Ice Creams)
1 1/2 cups milk (full fat is best)
1/2 cup sugar
2 tbsp corn/tapioca starch
1/8 tsp sea salt
5 egg yokes
1. Whisk the sugar and the egg yokes together. Set aside
2. Mix the starch in with the milk, one tbsp at a time. Heat the milk on medium heat until a rolling boil. Take off the heat and slowly add to the yokes.
3. Pour the yoke mixture back into the sauce pan on low heat, add salt, allow to thicken. Chill when the mixture coats the back of a spoon.
Peanut Butter Sauce
1/4 cup Peanut Butter (make sure this is gluten free if you’re intolerant — I used Jiff)
5 oz heavy cream
3 tbsp butter
splash of vanilla
1/8 cup powdered sugar (more to taste)
Heat all ingredients in a sauce pot of over medium heat, whisking occasionally until combined.
1/4 cup Peanut Sauce
1 1/2 tsp Peanut Oil
1/4 cup Gluten Free Jo Jo’s from Trader Joe’s (Or Oreos) — You can also sub out the cookies for chocolate chips
Combine the Base, Peanut Sauce, and oil into an Ice Cream Machine (I have a Cuisinart), Mix until done. Stir in toppings. Freeze until solid. Serve!