No-Churn Snickers Peanut Butter Ice Cream
Say hello to the BEST no-churn peanut butter ice cream recipe! No ice cream machine is required to prepare this dreamy dessert. Peanut butter flavour ice cream, with salted caramel swirls, peanuts and chopped Snickers chocolate bars combine to make one amazing summer ice cream!
Servings 8
Ingredients
- 500 ml double cream chilled
- 250 g smooth peanut butter
- 397 g can sweetened condensed milk
- 240 g Snickers Chocolate Bars chopped into small sized pieces
Add-Ins
- salted caramel sauce
- peanuts
- Snickers Chocolate Bars additional for topping - optional
Instructions
- In a large mixing bowl, whisk the cream until soft peaks form.
- In another mixing bowl, whisk the peanut butter and can of condensed milk until smooth and combined.
- Add the peanut butter mix to the bowl of whipped cream, and whisk until completely incorporated. Finally, fold through the chopped Snickers.
- Spread half the ice cream mixture out into a suitable container, then if desired, swirl some caramel/chocolate sauce/peanut butter through the ice cream. At this point I scattered over some peanuts too. Now cover with the other half of the ice cream mixture, repeating with the swirling of the sauce, if doing so.
- I also topped my ice cream with additional chopped Snickers - this is optional. Cover the top with a lid or a piece of clingfilm.
- Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, allow the ice cream to sit at room temperature for about 10 minutes before scooping into ice cream cones or bowls. The ice cream will store in the freezer for up to one month.