Who doesn’t love ice-cream?!! Vanilla, strawberry, cookie dough, mint choc chip, in a sundae, on a pie, or spooned straight out of the tub, I find it hard to believe that anyone could resist the gorgeousness of ice-cream.
So hold on to your hats, for I am about to share with you a recipe for the mother of all ice-creams that I have named ‘Peanut Butter Explosion’ because every single creamy bite smacks your taste buds with peanut buttery goodness, whilst the Reese’s Mini Peanut Butter Cups add intermittent super-explosive chocolatey peanut butter hits. Just imagine diving head first into a bath tub full of the creamiest, sweetest peanut butter ever and then lying back to have George Clooney feed you peanut butter cups in between back massages – THAT is how good this ice-cream tastes (sorry hubby)!
This recipe is super-easy to make and rivals the taste and consistency of any store bought ice-cream. Not only great for keeping my sweet tooth and cravings for peanut butter in check, this recipe also gave me the excuse to try out my new Glide-A-Scoop Ice Cream Tub, which with its’ narrow design is not only easy to store in the freezer, but also guides the ice-cream scoop perfectly.
If you who don’t have an ice-cream maker, don’t cancel your invitation to Mr Clooney just yet. This no-churn recipe doesn’t need one – hurrah! For those with strong arms, a good whisk, and a good beating technique, it is relatively easy to make the ice-cream by hand. Just make sure the milk, cream and condensed milk are all completely chilled before beating for best results. Alternatively, for those who are less confident, or simply want to save time and energy, you can ‘cheat’ and use an electric whisk or blender.
To get started, beat the peanut butter and half of the sweetened condensed milk together until they are completely blended. Then slowly add the remaining sweetened condensed milk until it is completely incorporated.
Now pour in the heavy cream and beat until soft peaks form.
And that’s it! Simply layer a small amount of the mixture into your ice-cream (storage) tub, followed by a sprinkle of peanut butter cups. Repeat the layers until all the ice cream is used.
Place the tub in the freezer, grab a spoon and wait for the ice-cream to freeze and George Clooney to arrive!
I served up my ice-cream in cornets with lashings of chocolate sauce – nom nom!
To make this No-Churn Peanut Butter Explosion Ice-Cream recipe I used the following equipment:
- Tovolo® Glide-A-Scoop Ice-Cream Tub (these have been so popular some of the colours are now sold out, but keep checking back as more stock is on its way!)
- Tovolo® Beat Whisk
- Tovolo® Whip Whisk
- Tovolo® Stainless Steel Mixing Bowl
- Tovolo® Tilt Up Ice-Cream Scoop
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Peanut Butter Explosion Ice-Cream
½ Cup Peanut Butter (creamy, not crunchy)
14oz Sweetened Condensed Milk, Chilled
2 Cups Heavy Cream, Chilled
1 Cup Mini Reese’s Peanut Butter Cups
Beat the peanut butter and half of the sweetened condensed milk together until blended and creamy. Slowly add the remaining sweetened condensed milk until it is completely incorporated.
Pour in the heavy cream and beat until soft peaks form.
Layer a small amount of the mixture into your ice-cream (storage) tub, followed by a sprinkle of the peanut butter cups. Repeat the layers until all the ice cream is used.
Freeze until firm.
Recipe from A Cookie Named Desire.
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