Well it’s summertime and I’m about to move, so you know what that means - I’m using whatever ingredients are still left at my apartment to make my blog confections!
I’ve done a pretty good job of getting rid of most things in my kitchen, but apparently at some point I thought the world was going to end because I stocked up with a laughable amount of peanut butter and can’t seem to get rid of it (note to self - no one needs a Costco sized peanut butter jar plus two normal sized ones to survive. They just don’t!). Fortunately I love the stuff, (peanut butter brownies anyone?) and haven’t gotten sick of it yet so I’m happy to keep making peanut butter sweet treats until my supply runs out.
Ever since I was in middle school, peanut butter has been my snack of choice, whether straight out of the jar by the spoonful, or a spoonful topped with chocolate chips, or if things were going really well, a spoonful drizzled with chocolate syrup - oh yeah! I’m just a big fan.
This week while playing my own version of Chopped Sweets, I realized that I had all the ingredients to make peanut butter no churn ice cream, so that’s exactly what we’ll be eating today!
Now, I’m going to do something that I don’t normally do, and I hope you don’t die of surprise… I’m going to share a recipe!
I know, I know, we’re all shocked! (Just as a reminder, the reason I generally don’t share recipes is that ultimately I plan to use the recipes I’ve been working with - especially on this blog - in whatever restaurant/bakery I end up opening at some point in my life, and I can’t have those recipes floating around for any and everyone to use. Who would come to my bakery if they had the same recipes?! It's a chef thing - we guard our intellectual property with well sharpened knives!) However, because this particular recipe that I’m discussing today is SO versatile with endless flavor possibilities, I’ve decided to share it. You should feel so special right now!
First things first - I want to remind you about the chocolate chip vanilla no churn ice cream I made for this blog over a year ago (almost to the day! I guess it’s just this time of year that requires ice cream). This is the same no churn base that I used for my peanut butter ice cream!
Something cool that I learned in my ice creams class in pastry school is that while your ice cream base is coming out of the ice cream machine, you catch it in a bowl or pan or whatever you want to keep your ice cream in. As it’s pouring into your ice cream receptacle, you mix in your additives, whether it’s chocolate chips, or a caramel ribbon, or sprinkles - basically whatever you want to make it molto delizioso.
So here it is: my easy-peasy no churn ice cream recipe base. Are you ready for this? Good because it’s so simple - it’s just two ingredients:
No Churn Ice Cream Base
2 cups of heavy whipping cream
14 oz. sweetened condensed milk
And that’s it! All you do is whip your heavy cream until it reaches stiff peaks, then fold in your sweetened condensed milk and freeze! If you want to make the vanilla chocolate chip ice cream I made last year, just add a few grams of vanilla into the cream as it whips, then fold in some chocolate chips. When I made the peanut butter ice cream for this week, I added about a cup of pb to the sweetened condensed milk and folded in mini chocolate chips.
To make things extra special (and also because I love sprinkles so much) I melted some chocolate and dressed up my ice cream cones to make this an extra special experience.
Fun fact, you can use this method with white chocolate, almond bark, or candy melts if you don't want dark chocolate on your cones. And instead of sprinkles you can use mini chocolate chips, chopped up candies like peppermints (if it will complement your ice cream flavor), or anything else that you would use as an ice cream topper. Also I love this photo of my freshly sprinkled ice cream cones, and want to share it:
And there you have it friends - my clear the kitchen peanut butter chocolate chip no churn ice cream!
Happy eating, y'all!
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