No-Churn Peanut Butter Ice Cream with Honey Roasted Peanuts
With only 4 ingredients and no ice cream machine needed, this smooth and creamy no-churn peanut butter ice cream has an intense peanut butter flavor and packed with crunchy honey roasted peanuts.
Servings: 12 servings
Calories: 356kcal
Cost: $6-$8
Equipment
Ingredients
- 2 cups heavy whipping cream 16-ounces
- 1 14-ounce can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 3/4 cup honey roasted peanuts, divided coarsely chopped
Instructions
- In a large bowl or stand mixing bowl, add whipping cream. I use a hand mixer but a stand mixer will work fine. Start out on medium-low speed for 1 minute to help prevent the cream from splashing. Beat on medium speed 1 minute, then increase to high speed and beat just until peaks are firm enough they don’t slump back in the bow. This is called firm peaks but don’t go too long or you’ll have cottage-cheese-looking cream.
- In a medium bowl, stir together sweetened condensed milk and peanut butter.
- Add the peanut butter mixture to the whipped cream by folding the whipped cream into the peanut butter mixture with a rubber or silicone spatula. Fold just until combined. Don't over mix. Fold in 1/2 cup of the peanuts. Pour the ice cream mixture into a 9x5 inch loaf pan or 8x8 inch square pan. Sprinkle the remaining 1/4 cup peanuts.
- Cover with plastic wrap, then aluminum foil and freeze at least 3 hours or until firm enough to scoop.
Notes
Add-ins & substitutions: Fudge sauce, Reece Cups, chunky peanut butter, salted peanuts.
Storage: Store in the freezer, covered well, up to 3 months.
Tip: Be careful to fold in whipped cream and not overmix which will deflate the light and airy texture of the ice cream.
Nutrition
Serving: 1twelfth | Calories: 356kcal