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