Description

This Peanut Butter Ripple Ice Cream (No Churn) combines creamy peanut butter, heavy cream, and sweetened condensed milk for a delightful treat. It’s simple to prepare and delivers irresistible flavor, making it a go-to dessert for any occasion.

Ingredients

Scale

2 cups heavy cream
14 ounces sweetened condensed milk
½ teaspoon vanilla extract
1 cup creamy peanut butter

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Instructions

In a large bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract using a hand mixer or stand mixer until well mixed. Set aside.
In a heatproof bowl, add all the peanut butter and heat it for 15-20 seconds on high to make pouring easier.
Pour about ¼ cup of the warmed peanut butter into the ice cream mixture and mix on high speed until smooth and thick, about 3-5 minutes.
Spoon ⅓ of the ice cream mixture into a freezer-safe container, then layer half of the melted peanut butter over it. Spread evenly with a spatula.
Add another ⅓ of the ice cream, followed by the remaining melted peanut butter and the last ⅓ of the ice cream mixture.
Use a butter knife to swirl the peanut butter throughout the ice cream mixture.
Cover tightly and freeze for at least 8 hours or overnight. The ice cream is good for up to 3 months in the freezer.

Notes

For a stronger peanut butter flavor, feel free to add more peanut butter in between the layers.
Make sure to use heavy cream for a rich texture and taste.
You can substitute the creamy peanut butter with any nut butter of your choice.

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 18g
Sodium: 150mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 7g
Cholesterol: 60mg