Ingredients
Equipment
Method
- Make the Base
- Place a large mixing bowl and the beaters (or whisk attachment) in the freezer for 15 minutes. Put a 9 x 5-inch (23 x 13 cm) loaf pan or freezer-safe container in the freezer as well.
- In a medium bowl, whisk together the peanut butter, sweetened condensed milk, vanilla extract, and salt until completely smooth. If the peanut butter is stiff, microwave it for 15 seconds first.
- Pour the cold heavy cream into the chilled mixing bowl. Beat on medium-high speed for 3 to 4 minutes, until stiff peaks form. The cream should hold its shape when you lift the beaters. Stop before it looks grainy.
- Add about one-quarter of the whipped cream to the peanut butter mixture and stir gently to lighten it. Add the remaining whipped cream and fold with a rubber spatula until no streaks remain. Do not overmix, or the ice cream will be dense.
- Make the Chocolate Ripple
- In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons (30 ml) heavy cream. Microwave in 20-second intervals, stirring between each, until melted and smooth. Let cool for 5 minutes, until thick but still pourable.
- Layer and Freeze
- Fold 1 cup (135 g) of the chopped peanut butter cups into the base. Pour half of the mixture into the chilled loaf pan, drizzle with half of the chocolate ripple, then repeat with the remaining ice cream and chocolate. Swirl gently with a butter knife. Sprinkle with the remaining 1/2 cup (65 g) peanut butter cups and press them in lightly.
- Press a piece of plastic wrap or parchment paper directly onto the surface, then cover the pan tightly. Freeze for at least 6 hours, or overnight, until firm and scoopable. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it softens slightly.
Notes
Peanut butter: Use regular creamy peanut butter for the smoothest texture. Natural peanut butter can separate and make the ice cream oily or grainy.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Peanut butter cups: Chill the candy in the freezer for 10 minutes before chopping to get cleaner pieces. Chop into pieces about 1/2 inch (1.25 cm), which are easy to scoop.
Chocolate ripple: Let the chocolate cool before drizzling, or it will melt into the ice cream instead of forming ribbons.
Extra peanut flavor: Top each scoop with chopped roasted peanuts and a drizzle of warm peanut butter.
Allergies: This recipe contains peanuts, dairy, and milk chocolate. Check labels for other allergens.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes and dip your scoop in warm water for neat scoops.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The texture is best in the first week. Nutrition (per serving) Calories 520 kcal Carbohydrates 40 g Protein 10 g Fat 37 g Saturated fat 19 g Cholesterol 80 mg Sodium 190 mg Potassium 300 mg Fiber 2 g Sugar 34 g
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Peanut butter cups: Chill the candy in the freezer for 10 minutes before chopping to get cleaner pieces. Chop into pieces about 1/2 inch (1.25 cm), which are easy to scoop.
Chocolate ripple: Let the chocolate cool before drizzling, or it will melt into the ice cream instead of forming ribbons.
Extra peanut flavor: Top each scoop with chopped roasted peanuts and a drizzle of warm peanut butter.
Allergies: This recipe contains peanuts, dairy, and milk chocolate. Check labels for other allergens.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes and dip your scoop in warm water for neat scoops.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The texture is best in the first week. Nutrition (per serving) Calories 520 kcal Carbohydrates 40 g Protein 10 g Fat 37 g Saturated fat 19 g Cholesterol 80 mg Sodium 190 mg Potassium 300 mg Fiber 2 g Sugar 34 g