Peanut Butter & Chocolate No Machine Homemade Ice Cream
This Peanut Butter & Chocolate No Machine Homemade Ice Cream is a dreamy dessert that’s as easy as it is indulgent. In under 30 minutes of prep time, you’ll have a velvety treat that’s ready to freeze and enjoy later.
Ingredients
INGREDIENTS FOR ICE CREAM BASE (~6 cups)
- 2 cups cold whipping cream, all purpose cream, heavy cream
- 14 ounces cold sweetened condensed milk fat-free or regular
Peanut Butter & Chocolate Flavor
- 2 cups Ice cream base
- 1/2 cup Peanut butter I used Chunky
- 1/4 cup melted and cooled Chocolate
Instructions
- Place sweetened condensed milk in the fridge to keep cold
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
- Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.
- Combine the peanut butter and Ice cream base together. Drizzle in the cooled melted chocolate. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.
Notes
How to make condensed milk: https://bit.ly/gemmasNEWicecream (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)
Tried this recipe?Let us know how it was!