Can you think of a duo better than peanut butter and chocolate? Nope! So it only made sense that I made an ice cream where peanut butter and chocolate can swim, swirl, and create magic. A while back I tasted an ice cream by Byrne Dairy called Holy Cow. It’s the best!! Since then, I’ve searched everywhere for the ice cream in the Maryland area but I’ve had the hardest time finding it, so I figured this would be the perfect time to make it my way; no-churn style!
As with all of the no-churn ice cream recipes, this recipe is easy and takes no time at all and if I can be honest with you, I don’t have much to say other than this ice cream is so good but you definitely have to love peanut butter and chocolate.
SOME TIPS TO GET YOU STARTED:
- Use whatever peanut butter cups you like. I prefer the peanut butter cups in the orange packing but the choice is up to you.
- I use creamy peanut butter but if you enjoy a crunch, crunchy peanut butter works as well.
- Make sure that your heavy cream is cold.
Okay, let’s get started.Print
Easy Peanut butter and chocolate swirl ice cream using the no-churn method
1 – 14 oz can sweetened condensed milk
2 cups heavy cream, cold
1/3 cup creamy peanut butter
1/2 cup peanut butter cups, chopped
- In a large bowl using an electric mixer, beat the condensed milk and heavy whipping cream together until the cream forms stiff peaks. Fold in the peanut butter cup pieces.
- Melt the peanut butter over the stove or microwave for 20-30 seconds until the peanut butter is loose enough to drizzle.
- Using a loaf pan, some (a little less than half) of the ice cream mixture on the bottom of the pan, then drizzle a generous amount of peanut butter on top. Repeat these steps until your pan is filled. Cover the ice cream with plastic wrap and aluminum foil and freeze for 6-8 hours before serving.
Keywords: Peanut butter swirl ice cream, no churn ice cream