No-Churn Peanut Butter Lover's Ice Cream
Ingredients
- 2 cups heavy whipping cream, cold
- 14 oz sweetened condensed milk
- ¾ cup peanut butter
- 2 teaspoons vanilla extract
- 12 Nutter Butter cookies, roughly chopped
Instructions
- Whip the cold heavy whipping cream on medium speed just until stiff peaks form; about 2-3 minutes. Set the bowl aside.
- In a separate bowl, warm the peanut butter for about 30 seconds until melted and thin. Add the sweetened condensed milk and vanilla extract to the bowl and mix until combined.
- Gently fold the whipped cream and peanut butter mixture together until totally combined. Fold in the chopped nutter butter cookies, reserving some for the top.
- Pour ice cream mixture into a 9x9 or large loaf pan and spread into an even layer.
- Heat the remaining peanut butter for about 20-30 seconds in the microwave until melty. Drop dollops of the peanut butter all over the top of the ice cream. Use a butter knife or chopstick to swirl the peanut butter dollops into the ice cream. Sprinkle on more chunks of nutter butter cookies, if desired.
- Freeze for at least 6 hours, or overnight. Enjoy!
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