No-Churn Peanut Butter Ice Cream
Servings: 8
Calories: 641kcal
Flavoured with real peanut butter and loaded with peanut butter cups, this ice cream is rich and decadent treat.
Print Recipe
Ingredients
- 1 Can (14 oz) Sweetened condensed milk
- 1/2 Cup Peanut butter
- 1 tsp Vanilla extract
- 2 Cups Cold whipping cream
- 1 Cup Mini peanut butter cups
Instructions
- In a large bowl, whisk together the peanut butter, vanilla and sweetened condensed milk until smooth.
- In a separate bowl, beat the whip cream until it holds peaks.
- Add the whipped cream to the peanut butter mixture and gently fold it in until it's well mixed, but still fluffy.
- Roughly chop the peanut butter cups and then add them to the cream mixture gently stirring to mix.
- Pour the ice cream into a metal 8x8 pan, or you can use a loaf pan.
- Place in the freezer for at least 4 hours, or overnight to firm up before serving.
- To serve, allow to sit at room temperature for a few minutes, then scoop into cones or bowls.
- This ice cream tends to melt quickly, so be sure to scoop just before serving and immediatly return the remainder to the freezer.
Nutrition
Calories: 641kcal | Carbohydrates: 51g | Protein: 13g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 286mg | Potassium: 454mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1027IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 1mg