I know, I know it’s winter. But really, are you sad about an exciting new ice-cream flavour in July? No, I didn’t think so. We will not be those people who limit their ice-cream eating strictly to warm weather. Especially when it’s No Churn Peanut Butter Ice Cream…with chocolate swirls! Plus, if you’re in the Northern Hemisphere and it’s actually summer this is totally appropriate and also I am insanely jealous right now.
Remember this easy peasy no churn vanilla ice cream from way back? It’s just about the only ice-cream I make now, out of pure laziness more that anything. No separating eggs, no chilling the mixture, no churning! This is instant ice-cream – cream + condensed milk. Done. In the last year or so it’s had a couple of make overs – a mint version and a gingerbread version for Christmas, but I think no churn peanut butter ice cream is my favourite so far. I’m open to suggestions for other flavour combos though…maybe something boozy?
The ice-cream itself becomes peanut butter flavoured, just by adding peanut butter. Then we swirl through homemade hot fudge sauce (or any chocolate sauce you have) and chunks of dark chocolate. The ice-cream and sauce are pretty sweet so the dark chocolate mellows it out a little. OMG. Not even joking, I could eat this ice-cream all day long. Lucky Sadie & I have started going for walks…
All you need to do is add the condensed milk, cream and peanut butter to the bowl of a stand mixer, or use a hand mixer and whip for about 5 minutes, until the texture is whipped and smooth and then stir through a big old pile of dark chocolate chunks. Pour half of the ice-cream mixture into the container you will freeze it in, swirl through half the chocolate sauce, top with the remaining ice-cream, sauce & sprinkle with extra chocolate and freeze for at least 4 hours, or overnight.
The only problem I have with this no churn peanut butter ice cream is that Josh is such a peanut butter purist that he won’t touch anything that involves peanut butter in anyway other than it’s original form. Which means I have to eat all the ice cream by myself. Oh well!
Find your stretchy pants, put on a good movie and sit on the couch and eat this ice-cream. Eat all of it. It’s winter. Who cares?!
- 300ml cream
- 1x 395g tin condensed milk
- ½ cup smooth peanut butter
- ⅓ cup chocolate sauce (homemade* or store bought)
- ⅓ cup dark chocolate, roughly chopped into chunks
- ¼ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup milk
- 10g butter
- ¼ tsp vanilla extract
- Pinch of salt
- Add cream, condensed milk and peanut butter to the bowl of a stand mixer and using that or a hand mixer, whip the mixture until the peanut butter is combined and the cream is whipped (about 5-6 minutes) The mixture should form soft peaks when you lift the mixer out. Stir through the chocolate chunks, saving some to sprinkle on top.
- Pour half of the ice-cream mixture into the container you will freeze it in, swirl through half the chocolate sauce, top with the remaining ice-cream, sauce, sprinkle the extra chocolate on top and freeze for at least 4 hours, or overnight.
- Add sugar, cocoa powder & milk to a saucepan and whisk to combine. Bring to the boil over a medium heat, stirring occasionally. You can also use the microwave for this step.
- As soon as the sauce reaches the boil, remove from the heat, stir in the butter, vanilla & salt until the butter has melted. Allow to cool before swirling through the ice-cream.
- There may be some sauce leftover after you have swirled it through the ice-cream - you can store it in the fridge and re-heat it, or pour it over ice-cream cold. It's also great as a milkshake syrup!