No-Machine, No-Churn Peanut Butter Ice Cream
Note: There is a print link embedded within this post, please visit this post to print it.
When the summer heat gets you down, there’s nothing like a scoop of ice cream to get you cool. But instead of going to the store for your ice cream fix, why not make it at home? This No-Churn White Chocolate Wonderful Peanut Butter Ice Cream requires NO machine, which means anyone can make it with ease! Requiring just four ingredients and a mere 10 minutes to make, this deliciously creamy treat is nothing short of outstanding. The waiting is the hardest part – it needs to freeze for at least 8 hours – but once it’s set, let the party begin!
Prep time: 10 minutes
Freeze time: 8 hours to overnight to freeze
Total time: 8 hours, 10 minutes
Yield: 8-10 servings
For the cake:
1 (14oz) can sweetened condensed milk
1 1/2 tsps. vanilla extract
1 cup White Chocolate Wonderful peanut butter
1 pint heavy whipping cream
1/2 cup salted peanuts, crushed/chopped (optional)
1/2 cup mini chocolate peanut butter cups, crushed/chopped (optional)
- 1. Line an 8” x 4” or 9” x 5” loaf pan with parchment paper. If your loaf pan is metal, no parchment paper needed.
- 2. In a large mixing bowl combine the sweetened condensed milk and vanilla, whisking until smooth. Next, microwave the White Chocolate Wonderful peanut butter until softened, about 30 seconds. Allow to cool slightly, then combine with the sweetened condensed milk, again whisking until smooth.
- 3. In a food processor or large mixing bowl beat the whipping cream until soft peaks form. Fold the whipped cream into the peanut butter mixture until combined. Lastly fold in the chopped peanuts and peanut butter cups (if using), then transfer to loaf pan. Freeze for 8 hours or overnight, then eat!