Chocolate Peanut Butter Ice Cream (No Churn)
This creamy and dreamy chocolate peanut butter ice cream is rich and flavorful and is made with 4 simple ingredients.
Ingredients
- 2 cups Heavy whipping cream
- 14 oz Sweetened condensed milk
- ½ cup Cocoa powder
- ½ cup Peanut butter creamy, like Jiff, or Skippy
- 4 Peanut butter cups chopped
Instructions
- In a large mixing bowl, add the heavy cream. Whip it with an electric hand mixer for 5-8 minutes or until medium stiff peaks form.
- Into a medium mixing bowl, add the condensed milk, cocoa powder (sift please!), and peanut butter, and whip on low speed until well combined.
- Add the heavy cream mixture to the peanut butter and chocolate mixture and mix until combined.
- Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
- the top and top with peanut butter cup chunks. Cover the container with plastic wrap and place the container in the freezer for at least 4 hours. Once frozen, scoop with an ice cream scooper and serve!
Notes
- Sift the cocoa powder! Cocoa powder tends to have lumps in it so we always sift the cocoa powder before adding it to the ice cream mixture.
- Gently fold the condensed milk and peanut butter into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
- For added texture and flavor, consider mixing in crushed peanuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
Nutrition
Calories: 514kcalCarbohydrates: 40gProtein: 11gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 180mgPotassium: 442mgFiber: 3gSugar: 35gVitamin A: 1012IUVitamin C: 2mgCalcium: 202mgIron: 1mg
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