No-Churn Chocolate Peanut Butter Ice Cream
No-Churn Chocolate Peanut Butter Ice Cream is creamy and chocolaty, with chunks of peanut butter cups, and takes only a few minutes to prepare.
- 14 ounces sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch salt
- 2 cups heavy cream
- 1 cup chopped peanut butter cups
Place a loaf pan in the freezer while you prepare the ice cream.
In a small mixing bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla, and pinch of salt.
In another large bowl, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the cocoa mixture with a rubber spatula until combined.
Fold the lightened mixture into the whipped cream, stirring until well blended.
Pour the mixture into the chilled loaf pan, scrapping the bowl with the spatula.
Cover the pan with plastic wrap and freeze for 2-3 hours. While the ice cream is freezing, chop up 1 cup of chocolate peanut butter cups.
Stir the chopped chocolate peanut butter cups into the semi-frozen ice cream.
Cover the pan again, and continue to freeze for about 3 more hours.
Calories: 369kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 108mg | Potassium: 248mg | Fiber: 1g | Sugar: 28g | Vitamin A: 805IU | Vitamin C: 1.3mg | Calcium: 161mg | Iron: 0.9mg