| Prep Time | 5 minutes |
| Servings |
servings
|
Ingredients
- 1 cup Peanut Butter
- 14 oz Condensed Milk or Coconut Condensed Milk
- 2 cups Heavy Cream
Ingredients
|
Instructions
- Place a freezer-friendly container or loaf pan in the freezer.
- In a large bowl, whisk the cold cream until fluffy. Stir through the peanut butter and condensed milk until smooth.
- Pour your ice cream mixture into the pre-frozen container and place in the freezer. Allow the ice cream to freeze for at least 2 hours.
- Let the ice cream thaw for 5-10 minutes, before serving.
Recipe Notes
No-churn peanut butter ice cream will keep for at least 7 days but is best to enjoy fresh.
Before enjoying, allow thawing for at least 30 minutes. Before scooping, lightly wet your ice cream scoop.
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