If The Better Half had to choose a favorite dessert, it would be chocolate peanut butter ice cream. Our freezer would have a pint of chocolate peanut butter Haagen-Daz in it at all times. But up until recently, I had never been able to make her, her favorite treat because I don’t have an ice cream maker! I just don’t have room to store it, so it is one appliance I’ve decided I don’t need. But then I discovered no churn ice cream, and what a dangerous discovery it was.
No Churn ice cream is so ridiculously easy to make! And you really only need two base ingredients,,,heavy whipping cream and sweetened condensed milk. So I played around with this perfect no churn base and came up with No Churn Chocolate Peanut Butter Ice Cream.
1 pint heavy cream
14 oz. sweetened condensed milk
4 oz. chocolate (finely chopped then melted, I use Ghirardelli Bittersweet)
½ c. Reese's Peanut Butter Cups (mini, chopped)
½ c. peanut butter (I used JIF extra crunchy)
In the bowl of a stand mixer fitted with the whisk attachment, whip cream to stiff peaks, about 3 minutes.
In a separate bowl, stir together the melted chocolate and the sweetened condensed milk until well combined. Fold the whipped cream into the chocolate mixture, and keep folding until fully incorporated. Fold in the Reese's. Pour half of the ice cream mixture into a loaf pan. Heat the peanut butter in the microwave for about 30 seconds, until very soft and almost liquid. Spoon half of the peanut butter over the first half of the ice cream, then gently swirl it into the ice cream with the tip of a butter knife. Pour the rest of the ice cream on top. Spoon the rest of the peanut butter on top and gently swirl it into the ice cream.
Cover the loaf pan tightly with plastic wrap and freeze until firm, about 4- 6 hours.