Easy No-Churn Chocolate Peanut Butter Ice Cream
- Difficulty: Easy
- Servings: 6 to 8
- Total Time: 6 hr 30 min (includes freezing time)
- Hands-On Time: 35 min
Nutritional Information Per Serving (1 of 8 servings): Calories 568, Total Fat 39 g, Saturated Fat 19 g, Carbohydrates 48 g, Dietary Fiber 3 g, Sugar 43 g, Protein 12 g, Cholesterol 84 mg, Sodium 135 mg
Making ice cream without a churn is fantastic because it's straightforward and doesn't need an ice cream machine. The foundation consists of condensed sweetened milk combined with freshly beaten cream. You have the flexibility to mix in your preferred flavors, but the chocolate and peanut butter pairing is particularly delicious.
Cream Foundation:
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- One 14-ounce can sweetened condensed milk
Chocolate Topping:
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- Pinch kosher salt
- 1/2 teaspoon vanilla extract
Peanut Butter Topping:
- 1/2 cup creamy peanut butter
- 1/2 cup roasted, salted peanuts, finely chopped
Instructions:
Step 1 Prepare the Cream Foundation: Place the heavy cream in a stand mixer container. Mix in the vanilla extract. Utilizing the whisk attachment, beat the cream until stiff peaks develop. Transfer the condensed milk to another large mixing bowl.
Step 2 Combine and Chill: Carefully combine half of the whipped cream with the condensed milk, then integrate the remaining whipped cream and blend thoroughly. Put the resulting mixture into a loaf pan or freezer-compatible container. Seal with plastic wrap pressed firmly onto the mixture's exterior and freeze until the foundation becomes firm (semi-frozen yet still able to be scooped), approximately 2 to 3 hours.
Step 3 Make the Chocolate Topping: Mix the sugar, cocoa powder, and salt together in a pot. Stir thoroughly to break up any clumps. Mix in 1/4 cup water and stir. Position the pot over medium-high heat and allow it to come to a boil. Take it off the heat, then stir in the vanilla and allow it to chill.
Step 4 Prepare the Peanut Butter Topping: Put the peanut butter in a compact pot and warm it over medium heat until it becomes smooth and pourable. Turn off the heat and allow it to cool for a bit.
Step 5 Layer and Swirl: Take the cream foundation out of the freezer. Divide it in half by scooping one portion into a bowl. Distribute half of the chocolate topping across the foundation in the loaf pan and create a swirled pattern with a knife edge. Layer in half of the peanut butter topping and swirl. Sprinkle half of the peanuts across the top. Combine the scooped cream back into the loaf pan and level off the surface. Drizzle the leftover chocolate and peanut butter toppings and create a swirled pattern. Garnish with the leftover peanuts.
Step 6 Final Freeze and Serve: Wrap in plastic and put back in the freezer until completely hardened, roughly 2 to 3 hours. Portion into serving dishes and enjoy.
