Taste: So much peanut butter flavor! It comes in three forms: peanut butter in the base of the ice cream, melted peanut butter swirled in, and mini peanut butter cups!Texture: Ultra rich, thick, and creamy. You don’t need much to be satisfied!Ease: Super duper easy.Pros: Takes no time before you have homemade ice cream!Cons: This shortcut approach to ice cream is very rich, and there’s no good substitute I’ve tried for the sweetened condensed milk.Would I make this again? Absolutely! Jared loved this ice cream.
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If you know me at all then you know I’m a peanut butter FREAK.
I eat the stuff every single day (no exaggeration).
So obviously I love a tasty peanut butter dessert. I’m always finding ways to add in peanut butter wherever I can. However in this ice cream recipe, the PB is the absolute star.
This No Churn Peanut Butter Ice Cream uses the 2-ingredient no-churn technique to make it as simple as possible (see my video on How to Make Ice Cream without a Machine here).
In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. Add in some vanilla, melted peanut butter swirls, and chopped mini peanut butter cups (buy the ones already out of the wrappers to make it quicker) and that’s about it! There’s a step by step video a little further below so you can see just what I mean.
No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight. The peanut butter flavor actually intensifies as it chills. Though if you prefer a “soft serve” consistency you can enjoy it sooner.
Adorable Ice Cream Packaging
Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.
To complete your fun DIY ice cream project, I have two sheets of adorable printable ice cream tags. One page has popular flavors, and the other page is blank so you can fill in your own flavor creations. I like to print mine on plain full sheet sticker paper, then cut them out to fit my containers.
If you give this recipe a go, be sure to upload a photo to Instagram and tag me and #handletheheat so we can all see!
No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!
Ingredients
1(14 ounce) can sweetened condensed milk, chilled
1 1/2cupscreamy peanut butter, divided
2cupsheavy cream, chilled
1/2teaspoonvanilla extract
1cupmini peanut butter cups, chopped
Instructions
In a large bowl combine the condensed milk and 1 cup of the peanut butter until smooth.
Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Gently stir in the peanut butter cups.
Layer the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter. Once all of the ice cream and peanut butter is inside the container, use a knife to gently swirl the mixture.
Cover the surface with plastic wrap before sealing the container. Freeze for at least 6 hours, or until firm and the flavor has ripened.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
Note: The sweetened condensed milk should not be substituted in this recipe.
You are probably freeing the ice cream too slowly. Best to make the custard a day ahead and let it sit in the fridge then freeze as quickly as possible. French (custard style) ice cream is less likes to crystallize than American style made without egg yolks. Also try making 1/4 of your sugar corn syrup will help.
Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.
Use the correct emulsifier and stabiliser system - without emulsifiers, you'll have a product that melts very quickly. If that's not enough, review other ingredients, like fat and milk ingredients. Look at your processing – if you're doing something wrong, it doesn't matter how great your ingredients are.
Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
Heat the mixture over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom of the pot. Spot check the temperature every couple minutes with your Thermapen, looking for a temperature between 170°F and 180°F (77°C and 82°C).
If there isn't enough sugar or fat, or one of the ingredients overpowers the other, the ice cream may end up coagulating or separating as it freezes. This will give ice crystals plenty of space to form on your ice cream.
Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.
Eggs are used in ice cream to add a rich flavor and color, in- hibit ice crystallization, and also to help stabilize or emulsify the fat and liquid so the resulting product is smooth and creamy. Commercial manufacturers use pasteurized eggs, stabilizers, and other ingredients to produce a safe and acceptable product.
Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.
It's sweeter than Sucrose and depresses the freezing point of water to the same degree as Dextrose. It has a significant effect on the texture of ice cream, adding body and reducing ice crystals. Chefs buy it pre-prepared in big tubs from brands like Trimoline.
The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
But there is a way to slow the melting and help it hold its shape during the melting process. Adding 0.5% of Polysorbate 80 the total weight of the recipe will do this. It's extremely simple, just mix the polysorbate into the recipe and churn it as you would normally.
Combine the cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Warm for 5 minutes, whisking often, until the sugar is fully dissolved and the mixture is warmed through. Then, chill the ice cream base. Transfer it to a heatproof bowl, cover, and chill for 2 hours or overnight.
How to Make Ice Cream in a Bag. Mix ice cream ingredients in a large ziploc bag: Pour the cream and/or half-and-half or milk into a bag with the sugar and vanilla extract (or other flavoring) and squish it all up to help dissolve the sugar. Seal the bag well, pressig out as much air as you can.
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Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.
