Use this easy no-churn ice cream recipe for dessert at your next gathering. This is great for a week night event when you want to prep ahead of time and don’t want to do a lot of work.
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I’ve admittedly been neglecting the blog lately as life has gotten a little busy – attending weddings, keeping up with friends and the day job, dating – there aren’t enough hours in the day. Additionally, at times, it can be difficult to keep up with Instagram as well as posting here. My “early” resolution (I know it’s not new year’s yet) is to be better about posting on the blog at least once a week. Does anyone else struggle with this?! Anyway, without further ado, here’s the latest.
I recently made no-churn ice cream for the first time. It was quite simple and easy. I learned from Handle the Heat’s blog that a base for no-churn ice cream can be made from condensed milk and heavy cream. The ice cream was quite rich – thick, creamy, and almost custard-like with my favorite peanut butter cups – the dark chocolate peanut butter cups from Trader Joe’s mixed in. This was a fun experiment that also turned out to taste great. Although, I’m not sure it is worth the effort all the time, it was definitely a fun project. Just prep the mixture and freeze in a loaf pan and you’re all set. This would be a great and easy way to wow your guests at your next gathering. You can prep in advance and I can assure you anyone will be impressed that you made it yourself!
(By the way – I’m super excited because I finally got a DSLR camera and these are the first set of photos I took. I’m still learning my way around all the manual settings and Adobe Lightroom – so I welcome any tips!)
No churn peanut butter ice cream with dark chocolate peanut butter cups. Adapted from Handle the Heat's no-churn 2 ingredient ice cream base recipe.
- 1 14 oz can sweetened condensed milk
- 1 pint heavy cream
- 1 cup Trader Joe's mini dark chocolate peanut butter cups
- 11/4 cup natural peanut butter divide 1 cup to fold into the condensed milk and cream mixture and 1/4 for drizzling
- 1 tsp vanilla extract
Measure out the peanut butter and peanut butter cups.
Chop up the chocolate peanut butter cups into irregular pieces and set aside.
Empty condensed milk into a large bowl, add in vanilla, and fold in 1 cup of peanut butter. I recommend using natural peanut butter as its easier to work with given its more liquid texture.
Set the condensed milk and peanut butter mixture aside. Whip the heavy cream with an electric mixture until it forms stiff peaks.
Fold the whipped cream into the condensed milk mixture until it is well incorporated. You could also mix it in with an electric mixture on low speed.
Add the mixture into a loaf pan in layers. Alternate adding the ice cream base and the peanut butter cups and remaining peanut butter for drizzling. Swirl around to make sure the drizzle and peanut butter cups are incorporated within the mixture.
Freeze for 6 hours or until firm. (In my freezer this took about 3-4 hours).
Serve in whiskey glasses for an unexpected touch!