Peanut Butter & Chocolate No Machine Homemade Ice Cream
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!
Course:
Dessert
Cuisine:
American
Author: Gemma Stafford
Ingredients
2cups(16oz/450 ml) of my Ice cream base
½Cup(6oz/180g) Peanut butter ( I used Chunky)
¼Cup(4oz/115g) melted and cooled Chocolate
INGREDIENTS FOR ICE CREAM BASE (~6 cups)
2cups(16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14ounces(1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
Instructions
Place sweetened condensed milk in the fridge to keep cold
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.
MAKING THE PEANUT BUTTER & CHOCOLATE FLAVOR
Combine the peanut butter and Ice cream base together. Drizzle in the cooled melted chocolate. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.
How to make condensed milk: https://bit.ly/gemmasNEWicecream (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)