No-Churn Peanut Butter Ice Cream


Summer brings with it many wonderful things. Dining outside, walking through a garden before sunrise, and the coolness of a swimming pool on a hot day are some of the simple pleasures of a summer’s day.

But summer is also – in my opinion – an excellent reason to make ice cream. We love making our own ice cream, even though it takes a bit of effort. As we don’t have an ice cream machine, we have to stir the mixture every few hours while it freezes to prevent ice crystals from forming in the ice cream.

Many recipes i've read have promised to relieve the cook of this hassle, but in our experience those recipes still leave the ice cream either filled with ice crystals, or as hard as a block of ice. That’s why we’ve never placed a recipe for no-churn ice cream on this blog. But all of that is about to change. We might have stumbled onto a way to make a crystal-free, no-churn ice cream, and we’d like to share it with you.

INGREDIENTS:

150g cream cheese

250g condensed milk (⅔ of a can)

150ml cream

½ cup peanut butter

Soften the cream cheese in the microwave, but be careful not to heat it too much. We usually put it in the microwave for 10 seconds at a time, and repeat it three times (total 30 seconds). Then mix the cream cheese and condensed milk together.

Lightly whip the cream. It doesn’t need to be beaten too much, which means you can easily just give it a good shake in a bottle until it has thickened a bit. Add this to the cream cheese mixture and incorporate.

Soften the peanut butter, if necessary, in the same way as the cream cheese, taking care not to heat it too much. Add the peanut butter to the mixture and stir thoroughly. We like to stop before all the peanut butter has been incorporated, which means there will be small nuggets of peanut butter in the final product.

Now the mixture goes into the freezer, you forget about it for at least 6-8 hours, and voila! You have ice cream.

TIP:

The ice cream is fairly solid, so you might want to divide the mixture into individual containers (popsicles, large ice trays or muffin pans) before it’s frozen, in order to spare your kitchen utensils (and many major or minor muscles in your arms) when serving.

All that remains now, is to grab some ice cream, find a hammock, a chair or a swimming pool, and savour the cool treat.

Other stories you may like:

Our 3 Favourite Ice Creams

Vanilla Black Pepper Ice Cream

Coffee Caramel Ice Cream

Mango Ice Cream

I Scream, You Scream, We All Scream For Ice Cream

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