Double Peanut Butter Ice Cream
Double Peanut Butter Ice Cream with chunks of Reese's peanut butter cups in a rich peanut butter ice cream. So easy to make with only 4 ingredients and no churn or ice cream maker needed!
- 14 ounces condensed milk, very cold
- 1/2 cup smooth peanut butter, chilled
- 2 cups heavy cream, very cold
- 8 pieces mini Reese's peanut butter cups, chopped
In a large bowl, combine condensed milk and peanut butter. Using a hand mixer on low speed, beat until smooth and well blended.
Add heavy cream and using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
Add peanut butter cups in thirds and gently fold in, making sure not to deflate cream.
Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
Freeze for at least 6 hours or overnight. Serve frozen.
Calories: 484kcal | Carbohydrates: 38g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 98mg | Sodium: 197mg | Potassium: 360mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1000IU | Vitamin C: 1.7mg | Calcium: 190mg | Iron: 0.5mg