No Churn Peanut Butter & Chocolate Ice Cream

I’m completely ice cream obsessed. I have a few favourites like butter pecan, any flavour of italian gelato and peanut butter & chocolate. We all know that PB & C are a complete match made in heaven. I don’t know if Baskin Robbins came up with the idea to make this flavour combo into and ice cream, but that’s where I fell in love. It’s rich chocolatey base with almost frozen bits of salty peanut butter make me very happy. Soooo, the good news is you can make This version at home with basic ingredients AND without an ice cream machine. The bad news is you might not be able to stop eating it. It’s that good. You’re welcome xo

1 cup smooth peanut butter

1/2 Tsp coarse salt

Ice Cream Base

2 cups whipping cream

1 can sweetened condensed milk

1 Tsp vanilla extract

1/3 cup chocolate syrup

3 Tbsp cocoa powder


1/2 cup chopped peanuts (salted or unsalted)

Spread peanut butter onto a sheet of parchment paper. Sprinkle the peanut butter with salt. Place sheet onto a plate or pan and place in freezer a few hours or overnight. *the longer you freeze it be easier it will be to work with.

In a stand mixer whip the cream for about 2 minutes or until it forms soft peaks. Add condensed milk, vanilla, syrup and cocoa powder to whipped cream and mix until well combined.

Remove the peanut butter from the freezer. Work fast as it will start to soften immediately. Separate it from the parchment and chop it into chunks. Add the chunks to the ice cream base. Pour mixture into a loaf pan and garnish with chopped peanuts. Cover with plastic wrap and freeze at least 5 hours. Enjoy!

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