I have learnt how to make something that could possibly be super dangerous to know how to make. No churn ice cream is legit everyone! I was a bit skeptical when I saw all these posts about it. I wasn't quite sure if it would actually taste like ice cream. Well I have been proved wrong, now the endless possibilities are dancing around in my head!
This recipe has only three ingredients, for the base ice cream that is, and then you add whatever mix ins your little heart desires. My daughter just finished school for the summer, she was in preschool and loved it. So we decided to have a little end of the year party for her, which we will make a tradition from now on when school ends. Part of this fun night, I decided to try my hand at the no churn ice cream. I asked my daughter what she would want for a flavour and she said peanut butter and chocolate, she is a girl after my own heart!
My son and I hit the grocery store and I may have gotten a little crazy with the mix ins. We grabbed mini Reese's Peanut Butter Cups, Reese's Pieces, and Reese's Sticks. Then I got my husband to make this peanut butter sauce he made, he got an idea and then went for it. Now it is something that will be a staple in the fridge for many reasons!
What's totally awesome about this recipe is that you can play around with it. Add in different flavours, colours, and mix ins, when I say the possibilities are endless I mean it! So have fun with it!
No Churn Peanut Butter Loaded Ice Cream
Ice Cream Base:
1 - 300 ml can of sweetened condensed milk
2 cups of whipping cream (not whipped)
2 teaspoons of pure vanilla extract
Peanut Butter Sauce:
1/2 cup of water
1 cup of sugar
1/2 cup of creamy peanut butter
1 bag of mini peanut butter cups
1 bag of Reese's pieces
4 Reese's Stick chocolate bars
For Peanut Sauce:
In a small sauce pan add the water and sugar for the peanut butter sauce. Stir till almost dissolved.
Cook on a medium heat and bring to a boil, allow to boil for 1 minute. Stir in peanut butter and bring to a soft boil again, cook while stirring for 1 to 2 minutes.
Once it is all smooth and all incorporated allow to cool for 15 minutes and transfer to a glass jar. Place in the fridge until needed.
For the Ice Cream:
In a large bowl add whipping cream. With a whisk attachment for your handheld beater, or in your stand mixer with a whisk attachment, beat the whipping cream until it is airy and forms stiff peaks.
In a large bowl whisk the vanilla into the sweetened condensed milk.
Slowly incorporate the whipped cream into the sweetened condensed milk. With a spatula fold in the whipped cream gently so you don't deflate all the air and leave it light and airy.
Line the bottom of a bread pan with parchment paper. Add 1/3 of the ice cream, drizzle some of the cooled peanut butter sauce on top, and with a knife swirl the peanut butter sauce into the ice cream. Add some of the mini peanut butter cups and Reese's pieces. Repeat this two more times.
Cover loosely with plastic wrap and allow to freeze completely in your freezer. Serve with a Reese's stick and drizzle on some more peanut butter sauce and enjoy!
What I loved about this ice cream is that I didn't need to eat a whole lot to feel satisfied! One nice scoop did the trick!
2 Year Blogiversary Giveaway:
Contest now closed and we congratulate Meagan Oliverson for winning! Thank you everyone for participating!
As promised I will be doing a giveaway!! On my post for my Blogiversary the other day I mentioned about doing a giveaway, so today is the day to start entering! What is up for the giveaway is a super cute whisk and rolling pin, donut measuring spoons, and a copy of the Health and Happiness Society Cookbook.
The rules to this are:
1. Share this post on Facebook and follow my Facebook Page, then leave a comment bellow to say that you did so (ps I can also tell if you have or have not so no cheating ;) )
2. for bonus entries follow me on Instagram, Pinterest, and Twitter.
Contest will close on June 3rd and a winner will be announced June 4th! Contest open to USA and Canadian residents only.
Good Luck! And Happy Baking!
A little about me
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