Last summer I sold my ice cream maker. I didn’t think twice about it; after all, I had spent the last two years making a no-churn ice cream that my family adores. The mere mention of it brings tiny legs racing into the kitchen and tiny arms dragging kitchen chairs to the counter, eager to help.
This recipe is as simple as whisking and folding a few ingredients together (although a standing mixer will help make some of that whisking an easier task). The past two years have brought at least a dozen flavors to our freezer, each one instantly named a new favorite. But as someone who has a terrible, terrible weakness for chocolate and peanut butter in any form, well, this version is the best.
No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell
If you own a Pullman pan, this works nicely to freeze the ice cream in (plus it has a lid!) but otherwise a 9 x 5 loaf pan works great. The ice cream is good on its own, but the magic shell makes it amazing. This dessert is very rich, and a little bit goes a long way.
- 1 can (14 ounces) condensed milk, sweetened
- 1 tablespoon vanilla extract, pure
- 1/3 cup peanut butter, smooth
- 2 cups heavy cream
In a medium bowl, stir together condensed milk, vanilla, and peanut butter. With a standing mixer and using the whisk attachment, whip the heavy cream on medium-high until soft peaks form. Whisk one third of the whipped cream into peanut butter mixture. Fold the remaining whipped cream into the mixture until it is incorporated. Pour into a loaf pan (see note), and freeze until firm, 6 hours [or, covered, up to 1 week].
Chocolate Magic Shell