Peanut Butter Ice Cream Recipe | No Churn Ice Cream
Make the easiest Peanut Butter Ice Cream. You'll achieve that perfect balance between creamy richness and nutty goodness while indulging in irresistible flavors.
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Servings: 12 servings
Calories: 370kcal
Ingredients
- 2 cups Heavy Cream
- 14 oz Sweetened Condensed Milk
- 1 cup Creamy Peanut Butter
- 1 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
Instructions
- Prepare the Mixture. In a large mixing bowl, combine the sweetened condensed milk, peanut butter, vanilla extract, and salt. Stir until the mixture is smooth and well combined.
- Whip the Cream. In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-4 minutes using an electric mixer on medium-high speed.
- Combine the Mixtures. Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate the whipped cream, as this will ensure a light and airy texture.
- Freeze. Transfer the mixture to a loaf pan or airtight container. Smooth the top with a spatula and cover with plastic wrap or a lid. Freeze for at least 6 hours or overnight.
- Serve. Scoop it into bowls or cones. Enjoy as is, or top with additional peanut butter, chocolate chips, or crushed peanuts for extra flavor and texture.
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Nutrition
Calories: 370kcal | Carbohydrates: 24g | Protein: 9g | Fat: 28g | Fiber: 1g | Sugar: 21g