Photos by Constance Higley.
If you know me at all then you know I’m a peanut butter FREAK.
I eat the stuff every single day (no exaggeration).
So obviously I love a tasty peanut butter dessert. I’m always finding ways to add in peanut butter wherever I can. However in this ice cream recipe, the PB is the absolute star.
This No Churn Peanut Butter Ice Cream uses the 2-ingredient no-churn technique to make it as simple as possible (see my video on How to Make Ice Cream without a Machine here).
In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. Add in some vanilla, melted peanut butter swirls, and chopped mini peanut butter cups (buy the ones already out of the wrappers to make it quicker) and that’s about it! There’s a step by step video a little further below so you can see just what I mean.
No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight. The peanut butter flavor actually intensifies as it chills. Though if you prefer a “soft serve” consistency you can enjoy it sooner.
Adorable Ice Cream Packaging
Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.
FREE Printable Ice Cream Tags!
To complete your fun DIY ice cream project, I have two sheets of adorable printable ice cream tags. One page has popular flavors, and the other page is blank so you can fill in your own flavor creations. I like to print mine on plain full sheet sticker paper, then cut them out to fit my containers.
If you give this recipe a go, be sure to upload a photo to Instagram and tag me and #handletheheat so we can all see!
(14 ounce) can sweetened condensed milk, chilled
creamy peanut butter, divided
heavy cream, chilled
mini peanut butter cups, chopped
In a large bowl combine the condensed milk and 1 cup of the peanut butter until smooth.
Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Gently stir in the peanut butter cups.
Layer the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter. Once all of the ice cream and peanut butter is inside the container, use a knife to gently swirl the mixture.
Cover the surface with plastic wrap before sealing the container. Freeze for at least 6 hours, or until firm and the flavor has ripened.
Note: The sweetened condensed milk should not be substituted in this recipe.