Peanut Butter Pattie Ice Cream

Looking for a rich ice cream to impress your family with? Look no further! This ice cream is a perfect mix of all things I LOVE! Reeses peanut butter, Hershey’s fudge and Girl Scout Peanut Butter Pattie Cookies. Peanut butter patties, tagalongs -whatever you call them, are up there with thin mints as my favorite Girl Scout cookie. The perfect combination of peanut butter, chocolate and a little bit of crunch! Using the Kitchen-Aid ice cream bowl whipping this ice cream up is so easy!

Reese’s peanut butter is out of this world! I use it in all recipes. It brings the right amount of creamy and a little sweetness it’s to die for. Anytime you are baking with peanut butter I highly recommend reaching for the Reese’s brand.

The Kitchen-Aid ice cream bowl attachment makes making ice cream at home so easy. The hardest part of using the ice cream bowl is that it must be chilled at least 24 hours before use. I have a deep freezer in my garage and tend to keep it in there so it is ready for whenever I might decide to make ice cream on a whim!

Crushing up the cookies is so easy using this Kitchen-Aid chopper! I got mine for Christmas, and let me tell you it wasn’t on my list, but my mother in-law came through with this bad boy and I couldn’t be happier. If you do not have one handy, no worries, either chop these up on a cutting board or place them in a zip lock bag and crush lightly.

Begin by mixing the peanut butter, sugar, milk, heavy cream and vanilla in a bowl with a whisk. Mix well. Once fully mixed setup your ice cream bowl and set the churn to stir. Slowly pour in the mix and churn for 15 minutes. During the last 10 minutes mix in your crushed cookies and the fudge.

Once thick and creamy scoop your ice cream into a freezer safe, airtight container. We use these ice cream containers from SveBake. This ice cream can keep for up to 2 months if stored in the proper containers.

Peanut Butter Pattie Ice Cream


  • 1 Kitchen Aid Ice Cream Mixing bowl


  • 1 Cup Reeses Peanut Butter
  • 1/2 Cup Sugar
  • 2 Tsp Vanilla
  • 1 Cup Milk
  • 1 1/3 Cup Heavy Cream
  • 1/4 Cup Hershey's Fudge
  • 1 Box Tagalongs (Peanut butter patties)


  • In a mixing bowl start by whisking milk, heavy cream, peanut butter, vanilla, and sugar. Mix about 2-3 minutes until frothy.
  • Pour mixture into pre frozen Kitchen-aid Ice Cream Bowl and begin churning on stir.
  • Crush Tagalong Cookies.
  • Add crushed Tagalong Cookies and Hershey's fudge into Ice Cream bowl and stir until just combined.
  • Remove from bowl and store in airtight container.


Kitchen-Aid ice cream bowl must be frozen for 24 hours prior to use. 
Tried this recipe?Let us know how it was!

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  1. […] peanut butter and chocolate? Check out our Peanut Butter Pattie ice […]

    1. Hi! This ice cream is a peanut butter base with Peanut Butter Patties (Girl Scout Cookies) swirled in. We added a touch of Hershey’s Chocolate Fudge, which you could omit if you would like!

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