Peanut Butter Espresso Fudge No Churn Ice Cream
Peanut Butter Espresso Fudge No Churn Ice Cream
Ingredients
For the Coffee Infused Fudge Sauce
- 1/2 cup chocolate chips
- 1/4 cup espresso
- 1 tablespoon butter
- 1 pinch salt
For the Peanut Butter Ice Cream Base
- 2 cups heavy cream
- 1/2 cup yogurt
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
To prepare the Coffee Infused Fudge Sauce, place a small saucepan over medium-low heat. Add the chocolate chips, espresso, butter, and a pinch of salt to the saucepan. Continuously whisk the mixture until it is smooth and well combined, about 3-5 minutes. Once smooth, pour the fudge sauce into a jar or heat-proof container and set aside to cool slightly.
⏱️ 5 min
- 2
To prepare the Peanut Butter Ice Cream Base, in a large mixing bowl, add the heavy cream. Using an electric mixer, whip the heavy cream on high speed until soft peaks form, about 3-5 minutes.
⏱️ 5 min
- 3
In a separate medium bowl, combine the yogurt, peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Mix these ingredients thoroughly with a spatula until smooth and well combined.
⏱️ 5 min
- 4
Gently fold the whipped heavy cream into the peanut butter mixture until just combined. Be careful not to deflate the whipped cream, using a light hand and folding motion.
⏱️ 5 min
- 5
To assemble the ice cream, pour approximately one-third of the peanut butter ice cream base into the bottom of a loaf pan. Drizzle about one-third of the cooled coffee-infused fudge sauce over this layer.
⏱️ 2 min
- 6
Add another layer of the peanut butter ice cream base on top of the fudge sauce, using about another third of the base. Drizzle more fudge sauce over this second layer.
⏱️ 2 min
- 7
Repeat with the remaining ice cream base and fudge sauce, ending with a final drizzle of fudge. Using a knife or skewer, gently swirl the fudge sauce through the ice cream base to create a marbled effect.
⏱️ 1 min
- 8
Place the assembled ice cream in the loaf pan into the freezer. Freeze overnight, or for at least 8 hours, until firm.
⏱️ 480 min
- 9
Once frozen, scoop the Peanut Butter Espresso Fudge No Churn Ice Cream into a bowl or serving dish and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Espresso Fudge No Churn Ice Cream
For the Coffee Infused Fudge Sauce
- 1/2 cup chocolate chips
- 1/4 cup espresso
- 1 tablespoon butter
- 1 pinch salt
For the Peanut Butter Ice Cream Base
- 2 cups heavy cream
- 1/2 cup yogurt
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- 1
To prepare the Coffee Infused Fudge Sauce, place a small saucepan over medium-low heat. Add the chocolate chips, espresso, butter, and a pinch of salt to the saucepan. Continuously whisk the mixture until it is smooth and well combined, about 3-5 minutes. Once smooth, pour the fudge sauce into a jar or heat-proof container and set aside to cool slightly.
⏱️ 5 min - 2
To prepare the Peanut Butter Ice Cream Base, in a large mixing bowl, add the heavy cream. Using an electric mixer, whip the heavy cream on high speed until soft peaks form, about 3-5 minutes.
⏱️ 5 min - 3
In a separate medium bowl, combine the yogurt, peanut butter, powdered sugar, vanilla extract, and a pinch of salt. Mix these ingredients thoroughly with a spatula until smooth and well combined.
⏱️ 5 min - 4
Gently fold the whipped heavy cream into the peanut butter mixture until just combined. Be careful not to deflate the whipped cream, using a light hand and folding motion.
⏱️ 5 min - 5
To assemble the ice cream, pour approximately one-third of the peanut butter ice cream base into the bottom of a loaf pan. Drizzle about one-third of the cooled coffee-infused fudge sauce over this layer.
⏱️ 2 min - 6
Add another layer of the peanut butter ice cream base on top of the fudge sauce, using about another third of the base. Drizzle more fudge sauce over this second layer.
⏱️ 2 min - 7
Repeat with the remaining ice cream base and fudge sauce, ending with a final drizzle of fudge. Using a knife or skewer, gently swirl the fudge sauce through the ice cream base to create a marbled effect.
⏱️ 1 min - 8
Place the assembled ice cream in the loaf pan into the freezer. Freeze overnight, or for at least 8 hours, until firm.
⏱️ 480 min - 9
Once frozen, scoop the Peanut Butter Espresso Fudge No Churn Ice Cream into a bowl or serving dish and enjoy!
⏱️ 1 min