I Went For A Run Today…
…Because The Ice Cream Man Didn’t Stop For Me!
Evade a similar sweaty fate and make your own ice cream at home. This recipe, which I have rather aptly named ‘Peanut Butter Explosion’ is truly the mother of all ice creams – peanut butter lovers, Reese’s addicts and ice cream aficionados, you will not be sorry!
Every single creamy bite of this no-churn ice cream recipe 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 use my Glide-A-Scoop Ice Cream Tub. With its’ narrow design it is not only easy to store in the freezer, but also guides your scoop for the perfect ice cream serving.
PS: this Tilt Up Ice-Cream Scoop features clever “legs” to keep the head off of the counter and your countertop clean and guess what? Yes, it’s also available from my store in a totally awesome shade of purple – or what the peeps at Tovolo call Vivid Violet.
Because this is a no-churn recipe, you don’t need to use an expensive ice cream maker, so don’t cancel your invitation to Mr Clooney just yet. For those with a good whisk and whisking technique, it is 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 some time and energy, simply use an electric whisk or blender to beat the ingredients together.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:
You can buy the above and so much more from my Arugula & Rocket Amazon Store!
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.