There is a particular type of no churn ice cream which is taking the foodie world by storm right now.
And that is ice cream made by whisking, essentially, half the quantity of condensed milk to double cream until thick then freezing. Absurdly easy stuff. From this base, you can fiddle and add in almost whatever flavourings your heart desires. My heart recently desired peanut butter.
You’ll find plenty of no-churn ice creams here on my blog for as spectacular as the Apple Chapel is, our home is rented and the fitted kitchen was not designed for a food-obsessed blogger full stop but in particular, the freezer is minuscule and won’t fit the ice cream churning attachment for my beloved KitchenAid. So I had to get inventive and I developed recipes which didn’t require such heavy duty machinery.
Whilst I believe those recipes are superior to the condensed milk versions primarily in texture and secondarily in ripening time (the amount of time you have to leave ice cream in the fridge to soften before it is able to be scooped), I suspect those who can’t source uber fresh and trustworthy eggs, are put off by using raw egg to achieve that ethereal, light and melting texture.
Which is such a shame! But given the practically tropical heat, our destruction of the Ozone layer is causing this summer, ice cream is never far from my thoughts and the faster we can get our hands on a creamy cone, the better. I wouldn’t want my readers fainting with heat stroke through a serious, ice cream deficiency…
Barely a recipe, you whisk together condensed milk, double cream and in this instance, a healthy portion of smooth peanut butter and once thick, stir in a few handfuls of Reese’s peanut butter cups, peanut butter chips and in my case, some caramel flavoured milk chocolate chips I am lucky enough to be able to buy from a local artisan chocolatier. Throw in a handful of honey roasted, salted peanuts and I will applaud you. Chop up a bar or two of Snickers if you can’t get your hands on Reese’s cups and toss them in.
Just know that this rich, rich, rich peanut flavoured ice cream with not a single crystal of ice in sight will melt on your tongue to deliver a deeply creamy, super smooth, sweet iced treat that Ben & Jerry’s would be proud of. There is only one drawback – if you allow the ice cream to remain in the freezer overnight, it will set very hard (a fault of all such simple condensed milk ice creams) and it will require at least 35-40 minutes in the fridge to yield to your scoop. I can’t imagine many of you will have that degree of patience mind you – 2-3 hours of freezing time will be enough even the most resolute of us could bare in this heat!
To serve, I drenched ours in a hot fudge sauce which Kristen, a blogger pal recommended which indulges my OCD tendencies rather nicely as a half batch uses up the other half of the tub of condensed milk almost perfectly. Snickers and Reese’s lovers alike will adore this devilishly decadent Peanut Butter No Churn Ice Cream with Hot Fudge Sauce.
- 300 ml double cream
- 175 g condensed milk
- 150 g peanut butter
- 70 g Reese's mini peanut butter cups
- 50 g peanut butter chips or morsels
- 50 g milk or dark chocolate chips
Whisk the cream, condensed milk and peanut butter until thick and holds a point on your whisk - this should only take seconds with an electric beater or stand mixer.
Stir in your choice of chunks - the cups and chips I used are suggestions but depending on what you can get locally, you may use salted peanuts, chopped up Snickers or whatever chocolate chips you prefer.
Transfer to a freezer safe container (I use a pudding basin to great success - they are almost the exact capacity of Ben & Jerry's tubs and it's nice to make use of them outside of Christmas).
Freeze for 2-3 hours and it should be frozen enough to scoop. Over night in the freezer it will be very solid but it softens beautifully in the fridge for 35-40 minutes without a single ice crystal in sight.n
The trade off for making such indulgent yet fast to make no churn ice cream is once fully frozen, it will need a minimum of 35 minutes in the fridge to soften enough to scoop. Be warned, impatient ice cream lovers!
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