Saturday, October 15, 2016

No Churn Peanut Butter Ripple Ice Cream

Oh my heavens this is good..... and easy. I found this recipe here and had to give it a try. I have been wanting to make a rich creamy homemade ice cream for a while. I borrowed my parents ice cream make this summer and made a root beer ice cream but man after getting the ice, the ingredients and then letting in churn and churn and then still having to freeze for a couple of hours before eating, this recipe seemed like heaven. AND it was!! So rich and creamy and perfect. I did have to top mine with chopped dry roasted peanuts.... I love ice cream and nuts.... but that's optional. Go ahead... give this one a try. You won't be sorry.

No Churn Peanut Butter Ripple Ice Cream
6 Tablespoons creamy peanut butter, divided
¼ cup + 2 Tablespoons peanut butter chips
2 cups (16 ounces) heavy cream
1 can (14 ounces) sweetened condensed milk
½ teaspoon vanilla extract

1 In a medium size saucepan, combine 4 Tablespoons (1/4 cup) of the creamy peanut butter and peanut butter chips. Heat over low heat until completely melted. Remove from heat and set aside to cool a bit.
2 In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk, vanilla extract, and remaining 2 Tablespoons of the peanut butter on high speed until smooth and thick (about 3-4 minutes).

3 Spoon ⅓ of the ice cream into the bottom of a freezer-safe container or bowl (I prefer a loaf pan). Layer half of the melted peanut butter chips evenly over the ice cream, using a spatula to spread it around. Spoon another ⅓ of the ice cream on top of the peanut butter layer, and repeat layering with remaining melted peanut butter chips and ⅓ of the ice cream. Submerge a butter knife into the container and run it up and down the length of the container to "swirl" the peanut butter. Cover tightly and freeze overnight, or at least 8 hours. Ice cream can be stored in the freezer for up to 2 weeks.


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