No-churn ice cream is the best, because it’s easy to make and doesn’t require an ice cream maker. The base is made with sweetened condensed milk and freshly whipped cream. You can add anything you like to your base, but my favorite combo is chocolate and peanut butter.
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- One 14-ounce can sweetened condensed milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- Pinch kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup roasted, salted peanuts, roughly chopped
Instructions
- For the ice cream base: Pour the heavy cream into a stand mixer bowl. Add the vanilla extract. Using the whisk attachment, whip the cream into stiff peaks. Meanwhile, pour the condensed milk into a separate large bowl.
- Gently fold half of the whipped cream into the condensed milk, then add the remaining whipped cream and fold in until combined. Transfer the mixture to a loaf pan or freezer-safe container. Cover with plastic wrap pressed directly against the surface of the mixture and freeze until the base is set (partially frozen but still scoopable), 2 to 3 hours.
- Meanwhile, make the chocolate sauce: Combine the sugar, cocoa powder and salt in a saucepan. Whisk to remove any lumps. Add 1/4 cup water and whisk. Set the saucepan over medium-high heat and bring to a boil. Remove from the heat, then add the vanilla and set aside to cool.
- For the peanut butter sauce: Add the peanut butter to a small saucepan and heat over medium heat until smooth. Turn off the heat and let cool slightly.
- Remove the ice cream base from the freezer. Scoop out half into a bowl. Pour half of the chocolate sauce over the base in the loaf pan and swirl with a knife. Add half of the peanut butter sauce and swirl. Sprinkle on half of the peanuts. Add the removed ice cream back to the loaf pan, then smooth the top. Add the remaining chocolate and peanut butter sauces and swirl. Top with the remaining peanuts. Cover with plastic wrap and return to freezer to set up until frozen, 2 to 3 hours.
- Scoop into bowls and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 568 |
| Total Fat | 39 g |
| Saturated Fat | 19 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Sugar | 43 g |
| Protein | 12 g |
| Cholesterol | 84 mg |
| Sodium | 135 mg |
Reviews
The ice cream base is nearly identical to a version I have made for years (though mine is mocha flavored and involves some extra coffee flavoring and a generous shot of Kahlua). The ice cream itself does take a while to firm up in the freezer, but once it does, it has the creamiest texture and is just marvelous. I have used chocolate syrup (both homemade and store-bought) to ripple it, but I’m sure the peanut butter sauce and chopped peanuts would take this one over the top.
My recommendation: Prepare it the night before, and you won’t need to worry about whether it will firm up before you’re ready to serve it.
I’m blaming Valerie for my weight gain!! I can’t stop making this ice cream and eating it. I am not a big ice cream eater but this….. oh boy… soooo delicious and addictive!
I’m always getting asked to make it for friends. A big hit.
I make different flavours too, next up is going to be Banana Fosters flavour!
I’m always getting asked to make it for friends. A big hit.
I make different flavours too, next up is going to be Banana Fosters flavour!
I made this yesterday and enjoyed today. Absolutely yummy, creamy, and delicious!