Whatcha Makin' Now?: No Churn Peanut Butter Chocolate Ice Cream

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Thursday, August 6, 2015

No Churn Peanut Butter Chocolate Ice Cream


I'm that person that finds a shirt I love and then buy 4 more, in different colors. So after my success with the 3 Ingredient No Churn Chocolate Ice Cream I had to try another one.

The recipe combines my 2 favorite things - peanut butter and chocolate. There are also a few Reese's Peanut Butter cups thrown in, because why not.





Just like the other recipe, this is super easy and delicious. I love that you could add any candies to make it yours - Butterfinger Bars, chocolate chips, cookies, Whoppers.

Seriously, you have to try no churn ice cream. It's life changing.



No Churn Peanut Butter Chocolate Ice Cream

16 ounce heavy whipping cream
14 ounces sweetened condensed milk
1/2 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
16-20 fun sized Reese's, cut into pieces

Place Reese’s in freezer for a few minutes to harden. Heat peanut butter in a microwave safe bowl for 20-30 seconds. Set aside to cool.

In a bowl, whisk together the cocoa powder to sweetened condensed milk until dissolved.

In the bowl of a stand mixer, with the whisk attachment, whisk heavy cream until soft peaks form, about 3 minutes. Fold in condensed milk and cocoa mixture until blended.

Pour into freezer safe container. Pour peanut butter and Reese's on top and use a knife to run through pan to swirl mixture. Cover with lid or foil and freeze for at least 4 hours, or overnight.

Source: Cindy Shopper

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