No-churn ice cream has seriously exploded all over the blogosphere this summer, so of course I had to join in the fun. For the longest time {okay, basically my entire life}, I was under the impression that ice cream without an ice cream machine was a near-impossible feat. Imagine my surprise when more and more bloggers started posting about this magic no-churn, 2-ingredient ice cream that you could make in your mixer. Say what? I had to give it a try, and I have to say I am totally smitten. This ice cream is nothing short of amazing! Here, let me show you.
All you need is a can of sweetened condensed milk, and a pint of heavy whipping cream. You throw those in your mixer, and whisk, whisk, whisk until a light, fluffy, super rich cream forms. Then, all you have to do is add in your desired mix-ins, pour your ice cream in a container {I've found that 9x5 loaf pans work perfectly} and let it freeze overnight. This stupid-easy recipe yields the most amazingly rich, creamy, perfect ice cream!
The peanut butter pie flavor is actually inspired by a pint of ridiculously overpriced {but ridiculously delicious} ice cream I bought at the grocery store a few months ago. I bought it on a whim, and it was basically a life-changing experience. Peanut butter ice cream is mixed with swirls of peanut butter, and plenty of crushed Oreos chocolate sandwich cookies. It's no secret that chocolate and peanut butter are a perfect match, and this super rich ice cream is no exception!
I have to say that my homemade version is just as good, if not better, than the original! I think my ice cream has more chocolate cookies than the storebought one, but I really can't say that's a bad thing 😉 I am honestly beyond excited to have finally discovered this ice cream method! Who needs an expensive ice cream machine when a hand mixer does the job just as well? No weird ingredients, no weird appliances, and so simple to make. If you're not feeling the chocolate-peanut butter combo {well, excuse you}, feel free to use the sweetened condensed milk + heavy cream combo to make your own flavors! I can't wait to see what y'all whip up. Happy baking {or, well, guess I should say mixing} 🙂
- 1 14oz can sweetened condensed milk
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- ⅓ cup creamy peanut butter, plus extra for swirling
- 1 cup crushed Oreos
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until it holds stiff peaks. Slowly drizzle in the sweetened condensed milk until it's completely incorporated.
- Once the mixture is thick and fluffy, beat in the vanilla extract and the ⅓ cup of peanut butter. Mix until smooth.
- Grab a 9x5 loaf pan {or other suitable ice cream container}, and pour in half of the ice cream mixture. Using a spoon, drop small dollops of peanut butter on top, and add about half the crushed cookies. Using a knife, gently swirl the peanut butter and cookies into the ice cream base.
- Add in the remaining ice cream, and repeat.
- Cover tightly with plastic wrap, and freeze for at least 6 hours. Enjoy!
Angie@Angie's Recipes says
wow..this looks totally irresistible! How could you walk away just eating one or two scoops?
Harriet Emily says
Oh. My. This looks incredible! No churn ice cream is THE BEST! I love the combination of oreos and peanut butter in this, it sound soooo delicious. I definitely need to make this!
Jess @ Flying on Jess Fuel says
Uhm, yeah. This looks bomb. Those chunks of peanut butter. OMG!! I want!
Erin @ The Spiffy Cookie says
Heck yea! I made pb pie popsicles recently and sometimes I wish I had skipped the effort of putting them into molds and just froze it like ice cream.