For a simple and delicious homemade treat, try making SKIPPY® No-Churn Peanut Butter Ice Cream. This recipe doesn’t require an ice cream maker and combines the creamy richness of SKIPPY® Peanut Butter with sweetened condensed milk and heavy whipping cream. Ready in just over 4 hours, it’s a perfect way to enjoy homemade ice cream without the hassle. Garnish with chopped roasted peanuts for an extra crunch.
Ingredients
8 servings
| 2 | cups heavy whipping cream |
| 1 | (14-ounce) can sweetened condensed milk |
| ⅓ | cup SKIPPY® Creamy Peanut Butter |
| 1 | teaspoon vanilla extract |
| ⅛ | teaspoon kosher salt |
| Garnish: chopped roasted peanuts |
Directions
In medium bowl, beat whipping cream with an electric mixer until stiff peaks form.
In separate bowl, combine sweetened condensed milk, peanut butter, vanilla extract and salt until smooth.
Fold whipped cream into milk mixture.
Transfer to plastic wrap-lined loaf pan. Freeze 4 hours or until firm.
Serve with chopped roasted peanuts, if desired.
