Here’s another recipe for summer and hot weather! This one comes from my friend Pinum314, who really likes the Breyer’s chocolate peanut butter ice and wanted to create her own no-churn version of it. It’s based on the no-churn chocolate ice cream.
No-Churn Chocolate Peanut Butter Ice Cream
Yield: 6 cups ice cream
- 14-ounce can sweetened condensed milk
- 1/2 cup unsweetened natural cocoa powder, preferably dark
- 1 teaspoon vanilla extract
- 2 pinches fine salt
- 2 cups heavy cream, cold, divided
- 1/2 cup peanut butter
- Chill a 9″ x 5″ metal loaf pan.
- Whisk together the condensed milk, cocoa powder, vanilla, and a pinch of salt in a large bowl. The mixture will become very thick. Set aside.
- Reserve 1 tablespoon heavy cream. Whip the rest with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
- Mix peanut butter, 1 tablespoon reserved heavy cream, and a pinch of salt.
- Drop globs of the peanut butter mixture into the ice cream mixture and stir a little bit to make swirls and distribute it (without fully mixing).
- Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.