No churn peanut butter ice cream with peanut butter chunks and chocolate covered pretzel pieces.
I’ve been working very hard to bring you the very best no churn peanut butter ice cream you will ever eat. And by working hard, I mean eating my weight in peanut butter ice cream. No regrets over here!
While I basically eat and breathe peanut butter, I wanted to find a balance between incredible peanut butter flavor and whoa this is pure frozen peanut butter (<—- not that there’s anything wrong with that!). I found that in order to do that, dividing the peanut butter into two parts: 1) peanut butter ice cream base and 2) peanut butter ripple was necessary. I know, I really took one for the team figuring that out.
And while that was ultimately awesome on its own, I wanted to add a mix-in, because ice cream with mix-ins is almost always better than ice cream without! The peanut butter was just calling for something crunchy and chocolaty so chunks of chocolate covered pretzel were a clear choice. I chopped up some Bark Thins because I’m mildly obsessed with them and the chocolate is rich, dark and not too sweet. Peanut butter ice cream with peanut butter ripple and chocolate covered pretzel in almost every bite. Sweet, salty, indulgent.
In case it’s not already been made clear, this was complete peanut butter ice cream perfection.
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 130g (1/2 cup) creamy peanut butter (if using salted natural peanut butter, omit sea salt)
- 3g (½ teaspoon) sea salt
- 210g (2 cups) chopped chocolate covered pretzels (I used Bark Thins because I’m obsessed with them)
- 475 milliliters (2 cups) heavy cream
- 130- 200g (1/2- ¾ cup) creamy peanut butter (see notes*) (if using salted natural peanut butter, omit sea salt)
- 1g (¼ teaspoon) sea salt
- In a large bowl, whisk together peanut butter, sweetened condensed milk and sea salt until smooth; stir in chocolate covered pretzels
- In the separate bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- Once cream is ready, fold it into peanut butter mixture
- Pour half of ice cream into a regular-sized loaf pan or ice cream storage container
- Microwave peanut butter for 15 seconds and stir in salt
- Drizzle half of peanut butter swirl over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter
- Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
*I prefer to use the full 200g of peanut butter but that can make the ice cream very peanut buttery; use less if you aren’t quite as peanut butter crazy as I am
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