No Churn Chocolate Peanut Butter Ice Cream
Recipe inspired from Add a Pinch, a website with delicious recipes.
Recipe inspired from Add a Pinch, a website with delicious recipes.
- Carbohydrate 82.3389793210551 g
- Cholesterol 25.8304454089927 mg
- Fat 11.4128551487717 g
- Fiber 12.3293331305186 g
- Protein 12.4443438191706 g
- Saturated Fat 5.05413833863924 g
- Serving Size 1 1 Serving (508g)
- Sodium 106.180977459081 mg
- Sugar 70.0096461905365 g
- Trans Fat 1.20292020884451 g
- Calories 408 calories
Step-by-step
- Beat the whip cream in a large bowl until soft peaks form.
- Add the sweetened condensed milk and chocolate syrup and gently fold into the whipped cream until fully combined.
- Chop up 12 of the chocolate peanut butter cups and fold into the mixture. Drop 3 to 4 tablespoons of the peanut butter into the bowl and gently swirl into the mixture, being careful not to mix too much.
- Pour the ice cream mixture into your freezer container (I use a 9x5in loaf pan). Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy!
Stopping the whipped cream at soft peaks is the single most critical step for avoiding a grainy or buttery mouthfeel. Heavy whipping cream contains fat globules that trap air when agitated; over-whipping past soft peaks causes these membranes to rupture and coalesce into butter granules. Fold the sweetened condensed milk and chocolate syrup into the aerated cream using a wide rubber spatula, moving from the bottom of the bowl upward to preserve the trapped air volume.
The Science of Fat and Freezing Without a Machine
Traditional ice cream relies on continuous churning to minimize ice crystal formation. This formulation achieves creaminess through high-fat dairy and sugar. Sweetened condensed milk contains minimal water and high sugar content, which depresses the freezing point of the mixture so it sets into a scoopable consistency rather than a solid block of ice. Utilize a metal 9x5-inch loaf pan for this process; metal conducts ambient freezer cold significantly faster than ceramic or glass, promoting uniform crystallization.
- Grainy texture usually stems from over-whipped cream that has begun separating before folding.
- Hard frozen blocks indicate the freezer temperature is set below zero Fahrenheit, requiring ten minutes of counter softening before scooping.
- Sinking mix-ins occur when chopped peanut butter cups are added to a warm base; chill the base for twenty minutes if the room temperature exceeds 75 degrees Fahrenheit.
