No-Churn Peanut Butter Ice Cream
Flavoured with real peanut butter and loaded with peanut butter cups, this ice cream is rich and decadent treat.
- 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
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.
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