You don’t need an ice cream maker to make this ice cream! Rich chocolate ice cream with a ribbon of salty peanut butter.
If you love chocolate and peanut butter as much as I do, you’ve no doubt had a variation of this ice cream flavor before. I know, not as creative as this recipe or this one, but trust me, necessary. Because, one: you can always use another no churn ice cream recipe and two: I have a follow-up dessert that revolves around this one and trust me, you don’t want to miss it.
- 16 fluid ounces (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
- 200g (~¾ cup) creamy peanut butter
- 1g (¼ teaspoon) salt
- In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
- In the large 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, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined
- 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 salted peanut butter 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