Kuchnia

Easy Peanut Butter Cheesecake Ice Cream {June Dairy Month} - Crazy for Crust

Ingredients

8 ounces cream cheese (regular or low-fat), room temperature
4 ounces vanilla yogurt (regular or light)
1/3 cup peanut butter
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk (fat-free is best)
1 container (8 ounces) whipped topping (regular, low- or fat-free), thawed
1/2 cup mini peanut butter cups, chopped
12 chocolate covered graham cracker cookies
1 tablespoon butter, softened (regular or light spread)

Instructions

Crush chocolate covered graham crackers in a food processor. Add butter and pulse until the crumbs and butter come together.
Beat cream cheese, yogurt, sweetened condensed milk, vanilla, and peanut butter with a hand mixer in a large bowl until no lumps remain. Fold in whipped topping.
Add graham cracker mixture and chopped peanut butter cups and fold them into the ice cream mixture. Don’t stir too much - you want chunks running throughout, but you don’t want the graham cracker mixture to separate too much.
Place mixture into a large Tupperware bowl or loaf pan, cover, and freeze until firm (at least 4 hours, but overnight is better).