Drizzle this peanut butter ice cream with some chocolate sauce and garnish it with roasted salted peanuts for a salty sweet treat.
I love making churned ice cream, but for convenience, no churn ice cream is pretty much a revelation. All you need is two cups of heavy whipping cream, a 14 ounce can of sweetened condensed milk, and whatever add-ins you like. In this case, I added in a half cup of peanut butter, a teaspoon of vanilla, and a pinch of salt.
- To make no-churn ice cream, whip two cups of heavy whipping cream to stiff peaks.
- In another bowl, mix together the sweetened condensed milk with whatever flavorings or mix-ins (such as crushed cookies, candies, or flavorings) you prefer.
- Mix some of the whipped cream into the condensed milk mixture to lighten it up. Next, fold the rest of the whipping cream into the milk mixture and then pour the mixture into a freezer safe container (I like to use a bread pan because it makes it easy to scoop the ice cream) and cover with plastic wrap. Freeze for at least six hours. P.S. This is my favorite ice cream scooper.
Suggestions for topping this peanut butter ice cream:
- Roasted salted peanuts
- Chocolate sauce
- Chopped mini peanut butter cups
- Peanut butter chips
- Chocolate chips
- Toffee chips
- Whipped cream
- Blueberry or Boysenberry syrup (like a PB&J!)
- Reese’s Pieces
- Crushed peanut butter cookies
The ice cream came out smooth and creamy, and super easy to scoop straight from the freezer. The peanut butter in the ice cream may have something to do with that, as well as the fact that it held its shape well after being scooped. This ice cream would be perfect for ice cream cones.
I heard a lot of “OMG this is so good” from my taste testers.
More Karen’s Kitchen Stories recipes with peanut butter:
ice cream, peanut butter, dessert
Ice cream, dessert
No Churn Peanut Butter Ice Cream
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 cups heavy whipping cream
- Toppings of your choice
- In a medium bowl, mix the condensed milk, peanut butter, vanilla, and salt until fully combined.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Fold about a cup of the whipped cream into the milk and peanut butter mixture until combined.
- Gently fold the rest of the whipped cream into the milk mixture with a rubber spatula until just combined.
- Scrape the mixture into a loaf pan and cover with plastic wrap, pressing the wrap against the mixture.
- Freeze for about 6 hours, until firm and ready to scoop.
- Serve with toppings of your choice.
Karen’s Kitchen Stories