No-Churn Peanut Butter Cup Ice Cream
And this No-Churn Peanut Butter Cup Ice Cream is incredibly luscious and a total peanut butter lovers delight with just six simple ingredients
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 ½ cup heavy cream, measured then whipped to stiff peaks
- ½ cup half and half
- ⅓ cup all natural creamy peanut butter
- 1 14oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 25-30 mini peanut butter cups, crushed
Instructions
- Whip heavy cream in a medium bowl to stiff peaks, and set aside.
- In a medium to large bowl, add the half and half, peanut butter, sweetened condensed milk, and vanilla. Whisk until smooth and fully incorporated.
- Fold heavy cream into the sweetened condensed milk mixture, ensuring that no lumps remain.
- Gently fold crushed peanut butter cups into ice cream, saving a handful or so to sprinkle on the top if desired.
- Pour into freezer save container, and freeze for several hours or until set. Store in freezer covered for up to five days. Enjoy!