No-Churn Chocolate Peanut Butter Ice Cream

• 1 (14-ounce) can sweetened condensed milk
• 1 cup creamy peanut butter
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips, roughly chopped

Steps

1. 1 In a large bowl, whisk together sweetened condensed milk and peanut butter until smooth.
2. 2 In a separate bowl, beat heavy cream and vanilla extract until stiff peaks form.
3. 3 Gently fold the whipped cream into the peanut butter mixture until fully combined.
4. 4 Stir in half of the chopped chocolate.
5. 5 Transfer mixture to a 9x5 inch loaf pan and sprinkle remaining chocolate on top.
6. 6 Use a knife to swirl the chocolate into the mixture.
7. 7 Cover with plastic wrap and freeze for at least 6 hours, or until firm.

Equipment

• Large mixing bowl
• Hand mixer or stand mixer
• 9x5 inch loaf pan
• Plastic wrap

Variations

• Add a teaspoon of espresso powder to the mixture for an adult twist.
• Use almond butter for a nutty variation.

Substitutions

• If you don't have sweetened condensed milk, use 1 2/3 cups powdered sugar mixed with 1/3 cup warm water.

Pairings

• Serve with chocolate chip cookies or peanut butter cups on the side.

Nutrition

Tips

• For best results, use the ice cream within a week for optimal texture.
• For an extra touch, drizzle with chocolate sauce before serving.

Storage

Keep in an airtight container in the freezer for up to 2 weeks. Let soften at room temperature for 5-10 minutes before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a sprinkle of sea salt and a drizzle of warm chocolate sauce.
• Pair with fresh berry compote for a burst of color and flavor.

FAQ