no churn peanut butter chocolate chunk ice cream
Summertime heat bullshit means beating the bullshit with frozen treats, am I right?
I love making ice cream, and lately, going out for ice cream. Just the other day I dragged my friend out to St. Pete and our last stop was this insane milkshake/ice cream bar – neither of us went insane for the wild, fancied up creations, but we did enjoy our respective selections (he got a shake and I got a scoop of cookie dough and Cookie Monster ice cream, which turned my tongue a wild shade of cerulean). I think that’s the fifth or sixth time in the past week and a half I’ve enjoyed a trip to an ice cream spot?
Needless to say, aside from my current layer cake craze, ice cream is a close second as far as confections go. Not ideal for the lactose intolerant, but hey, you gotta make some sacrifices sometimes.
We’re kicking off our inevitable summertime dairy exploration with No Churn Peanut Butter Chocolate Chunk Ice Cream. Light and creamy kinda like soft serve, with just a few simple ingredients and a few simple steps. Scoop it in a bowl or onto a cone, or just stand at the counter and spoon out mouthfuls because you’re so stressed that the idea of choosing a vessel for a preordained portion seems overwhelming.
Been there. I see you.
PEANUT BUTTER ICE CREAM TIME
Peanut butter ice cream. Peanut butter ice cream. Peanut butter ice cream with some chocolate chunks.
Aha! I kept the rhythm!
The base of any no churn ice cream is heavy cream. Well, maybe I shouldn’t say any no churn ice cream, as I haven’t read all the recipes on the planet because who the fuck has time for that. Safe to say, though, that most use heavy cream as the ice creamy part of the ice cream.
Anywho.
First note of caution: whipping large amounts of heavy cream in your mixer will result in finding particles of heavy cream in crevices you didn’t even know existed weeks later. Kinda like when you buy a real Christmas tree and a few needles wedge themselves behind random pieces of furniture that you deep clean maybe once a year.
That said, start there. Turn your mixer to medium high speed and blitz that cream until you achieve stiff peaks. This may take about 5 minutes or so. I recommend draping a few paper towels or a clean hand towel over the mixer to catch as many splashes as possible.
Click the speed down a couple notches and mix in a can of sweetened condensed milk, vanilla extract, and a good heap of creamy peanut butter. I like using Jif Natural – usually, at least in my experience, the peanut butters containing palm oil incorporate a little better than the straight up “natural” peanut butters.
Chop up a nice bar of dark chocolate and fold into the ice cream with a spatula. I like 70% dark chocolate but use whatever strength your prefer.
Then, scoop all that goodness into a bread pan or 9 x 9 cake pan, cover with foil, and freeze for at least 4 hours. I recommend overnight, however, if you have the time to spare.
All that’s left at that point is to fucken eat it, mate! I love sugar cones, or a waffle cone is a close second. If I have the patience I like to make some chocolate shell to drizzle over my ice cream or to make a dip cone. Or both. Both is good.
Cannot wait to dive into this bad boy over the weekend. Only reason I haven’t is because, well, like I said, I’ve been going out for ice cream way too much lately. Perhaps having this batch on hand will pause that cycle? We shall see!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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no churn peanut butter chocolate chunk ice cream
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 2 tsp vanilla extract
- 4 oz dark chocolate, chopped
- sugar or waffle cones, to serve
Instructions
- In a bowl, beat the heavy cream for 3-4 minutes on medium-high speed until stiff peaks form. Be aware that the shit WILL FLY EVERYWHERE. If you don't own a stand mixer screen, carefully drape a towel over the mixer to block flying debris.
- On low speed, mix in the condensed milk, peanut butter, and vanilla extract. Fold in the chopped chocolate with a spatula.
- Transfer the cream mixture into a 9 x 5 inch loaf pan, smoothing the top with a spatula. Sprinkle with extra chocolate chunks as desired. Cover and freeze at least 4 hours, but preferably overnight.
- Scoop 1-2 blobs of ice cream onto a cone and lick that shit up in the most inappropriate and seductive way possible.
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