No Churn Chocolate Ice Cream with Salty Candied Peanuts
Recipe type: Dessert
Makes: ~1½ quarts
Creamy chocolate ice cream filled with crunchy sweet and salty candied peanuts. No ice cream maker needed!
  • 473 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 50g (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavor)
  • 15 milliliters (1 tablespoon) vanilla extract
  • 1¼ cups Salty Candied Peanuts (recipe below)
  1. In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
  2. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined; fold in candied peanuts
  4. Pour ice cream into a regular-sized loaf pan or ice cream storage container; wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at