No-Churn Peanut Butter Chocolate Chunk Ice Cream
This no-churn peanut butter chocolate chunk ice cream requires just 6 simple ingredients and only a few minutes to make!
Ingredients
- 14 oz can sweetened condensed milk (400 grams)
- ⅓ cup creamy peanut butter (90 grams)
- 1 tablespoon vanilla extract
- 2 ounces cream cheese (56 grams), softened to room temperature
- 2 cups heavy whipping cream (500 ml)
- 4 ounces semi-sweet chocolate (113 grams), chopped
Instructions
- In a large bowl, whisk together the sweetened condensed milk, peanut butter, and vanilla.
- In a separate bowl, beat the cream cheese with an electric mixer until soft and smooth.
- Add heavy whipping cream slowly while continuing to beat on medium speed. Once all incorporated, beat on high for 2-3 minutes until thick.
- Fold whipped cream mixture into peanut butter mixture in 2 additions, mixing until no more streaks remain. Don't stir too much or you may deflate the whipped cream.
- Gently fold in the chopped chocolate.
- Dump the mixture into a loaf pan or ice cream tub. Cover with a lid or plastic wrap. Chill until completely firm, at least 6 hours.
Notes
Adapted from the Vanilla Bean Baking Book.
Calories: 4401kcal, Carbohydrates: 325g, Protein: 75g, Fat: 319g, Saturated Fat: 178g, Cholesterol: 866mg, Sodium: 1310mg, Potassium: 3214mg, Fiber: 14g, Sugar: 285g, Vitamin A: 8951IU, Vitamin C: 14mg, Calcium: 1680mg, Iron: 10mg
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