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Nutter Butter Ice Cream

Course Dessert
Servings 4


  • 4 pasteurized eggs
  • 2-1/2 c. sugar
  • 2 c. heavy whipping cream
  • 2 T. real vanilla
  • 1/2 gallon milk
  • 1-16 oz pkg. Nutter Butter cookies crushed


  • Place cookies in Ziploc bag and put in the freezer for 30 minutes.
  • Remove from freezer and crush into pieces.
  • In a mixing bowl, beat eggs until foamy and mix in sugar.
  • Add whipping cream and vanilla.
  • Stir in cookie pieces and pour mixture into ice cream canister.
  • Add milk to the fill line and churn. Makes 1 gallon.