Skip the ice cream maker, make this peanut butter ice cream instead #nochurnicecream #easyrecipe
Learn how to make creamy no-churn peanut butter ice cream with just a few simple ingredients.
Skip the machine and get a perfect, fluffy texture every time using sweetened condensed milk and whipped cream. This recipe is packed with chopped peanut butter cups for the ultimate homemade dessert that anyone can whip up in minutes. You will love how easy it is to satisfy your sweet tooth without any fancy equipment.
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Full recipe with tips and step by step photos: https://www.bostongirlbakes.com/peanut-butter-cup-ice-cream-no-churn/
Loaf Pan I Love To Use: https://www.bostongirlbakes.com/peanut-butter-cup-ice-cream-no-churn/
Ingredients
14 ounces sweetened condensed milk
1 ¼ cup (312 g) creamy peanut butter divided
2 teaspoons vanilla extract
2 cups (480 ml) heavy whipping cream
1 ½ cups mini peanut butter cups coarsely chopped, divided
Instructions
Before you start, freezer a 9x5" loaf pan, and freeze a freezer-safe mixing bowl, and beaters for 10 minutes. I also like to freezer the peanut butter cups before chopping.
In a large mixing bowl, beat together the condensed milk, 3/4 cup of the peanut butter, and vanilla until smooth and combined. 14 ounces sweetened condensed milk 1 ¼ cup (312 g) creamy peanut butter 2 teaspoons vanilla extract
In the chilled mixing bowl, beat whipping cream on high speed with hand mixer until you get a whipped cream consistency (about 3-4 minutes). 2 cups (480 ml) heavy whipping cream
Add the whipped cream to the peanut butter mixture and beat just until combined. Mixture should be similar to whipped cream. Fold in about 1 1/4 cups reserving about 1/4 cup for the top of the ice cream once it's in the loaf pan.
Warm remaining peanut butter (about 1/2 cup) slightly so it's a thinner consistency so you can drizzle.
Transfer half of the mixture to freezable loaf pan. Drizzle in half of the reserved peanut butter and swirl with a tip of a knife. Add remaining ice cream. Drizzle on remaining peanut butter and swirl with a knife. Add the remaining peanut butter cups to the top. Cover with aluminum foil and freeze at least 6 hours or overnight.
#nochurnicecream #peanutbutttericecream
Skip the machine and get a perfect, fluffy texture every time using sweetened condensed milk and whipped cream. This recipe is packed with chopped peanut butter cups for the ultimate homemade dessert that anyone can whip up in minutes. You will love how easy it is to satisfy your sweet tooth without any fancy equipment.
Subscribe for more easy homemade dessert recipes!
Full recipe with tips and step by step photos: https://www.bostongirlbakes.com/peanut-butter-cup-ice-cream-no-churn/
Loaf Pan I Love To Use: https://www.bostongirlbakes.com/peanut-butter-cup-ice-cream-no-churn/
Ingredients
14 ounces sweetened condensed milk
1 ¼ cup (312 g) creamy peanut butter divided
2 teaspoons vanilla extract
2 cups (480 ml) heavy whipping cream
1 ½ cups mini peanut butter cups coarsely chopped, divided
Instructions
Before you start, freezer a 9x5" loaf pan, and freeze a freezer-safe mixing bowl, and beaters for 10 minutes. I also like to freezer the peanut butter cups before chopping.
In a large mixing bowl, beat together the condensed milk, 3/4 cup of the peanut butter, and vanilla until smooth and combined. 14 ounces sweetened condensed milk 1 ¼ cup (312 g) creamy peanut butter 2 teaspoons vanilla extract
In the chilled mixing bowl, beat whipping cream on high speed with hand mixer until you get a whipped cream consistency (about 3-4 minutes). 2 cups (480 ml) heavy whipping cream
Add the whipped cream to the peanut butter mixture and beat just until combined. Mixture should be similar to whipped cream. Fold in about 1 1/4 cups reserving about 1/4 cup for the top of the ice cream once it's in the loaf pan.
Warm remaining peanut butter (about 1/2 cup) slightly so it's a thinner consistency so you can drizzle.
Transfer half of the mixture to freezable loaf pan. Drizzle in half of the reserved peanut butter and swirl with a tip of a knife. Add remaining ice cream. Drizzle on remaining peanut butter and swirl with a knife. Add the remaining peanut butter cups to the top. Cover with aluminum foil and freeze at least 6 hours or overnight.
#nochurnicecream #peanutbutttericecream
