Churn-Free Peanut Butter Ice Cream Recipe

🧂 Ingredients

• 2 cups chilled heavy whipping cream
• 14 oz can sweetened condensed milk
• 1 tsp vanilla bean paste
• ½ tsp sea salt
• 1 cup creamy peanut butter
• ½ cup creamy peanut butter
• ¼ cup roughly chopped walnuts
• ¼ cup roughly chopped toffee

Instructions

• 1 Pour 1 cup of peanut butter, the sweetened condensed milk, and sea salt into a
  large mixing bowl, and combine until the mixture is smooth. 
• 2 Add the remaining peanut butter to a microwave-safe bowl and heat it for 1
  minute in 15-second increments, stirring after every increment, until it is
  melted and smooth, then let the peanut butter cool slightly.
• 3 Meanwhile, pour the chilled heavy cream and vanilla bean into the bowl of a
  stand mixer equipped with the whip attachment. Whip the chilled heavy cream and
  vanilla extract on high until it is stiff. Fold the whipped heavy cream and
  vanilla mixture into the peanut butter and condensed milk mixture until fully
  combined. 
• 4 Pour half of the peanut butter ice cream into a freezer-safe 8 by 4-inch or 9 by
  5-inch loaf pan. Drizzle the ice cream with 1/4 cup of the cooled melted peanut
  butter, 2tablespoons of walnuts, and 2 tablespoons of toffee pieces. Add the
  remaining ice cream batter, drizzle with more of the melted peanut butter and
  use a butter knife to swirl the melted peanut butter into the ice cream. 
• 5 Cover the ice cream tightly with plastic wrap before placing the cover on the
  loaf pan. Freeze the peanut butter ice cream for at least 6 hours or overnight
  before serving. 
• 6 Top the ice cream with the remaining walnuts and toffee pieces before serving.

Nutrition Info