Description
Velvety, peanut-studded, and shockingly simple to make at home, this no-churn ice cream balances creamy whipped cream, sweetened condensed milk, and peanut butter with chopped chocolate cups.
Ingredients
Scale
- 2 cups heavy whipping cream (480 ml)
- 1 can sweetened condensed milk (397 g / 14 oz)
- 1 cup creamy peanut butter (220 g)
- 1 tsp vanilla extract (5 ml)
- 1/4 tsp kosher salt (1.5 g)
- 200 g (about 12–14 mini cups or 6–8 regular cups) peanut butter cups, chopped
- Optional: 1/2 cup chopped dark chocolate or chocolate chips (60 g)
Instructions
- Chill equipment and prepare mix-ins: Chill bowl and whisk in the refrigerator for 10–15 minutes; chop peanut butter cups and set aside.
- Whip the heavy cream: In the chilled bowl, whisk heavy cream until soft peaks form (about 3–5 minutes).
- Combine condensed milk, peanut butter, and flavor: In a separate bowl, whisk sweetened condensed milk, peanut butter, vanilla, and kosher salt until smooth.
- Fold whipped cream into peanut butter base: Add one-third of whipped cream to peanut butter mixture, fold gently. Fold in remaining cream until streaks disappear.
- Mix in peanut butter cups and ripple: Fold in two-thirds of chopped peanut butter cups, spoon mixture into a shallow pan, and swirl in remaining cups.
- Freeze until firm: Cover and freeze for at least 4-6 hours.
Notes
For a smoother texture, freeze mixture for 30 minutes before final folding. This recipe also allows for various substitutions for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 500
- Sugar: 38g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg