No-Churn Peanut Butter Chocolate Chip Ice Cream
No-Churn Peanut Butter Chocolate Chip Ice Cream
Ingredients
For the Ice Cream Base
- 1 1/2 cups evaporated milk, chilled very well, preferably overnight
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Mix-ins
- 1 cup chocolate chips
Instructions
- 1
Ensure your can of evaporated milk is thoroughly chilled. For best results, place it in the refrigerator overnight or in the freezer for 30 minutes before starting.
- 2
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, vanilla extract, and salt. Mix well with a spatula or spoon until the mixture is smooth and evenly combined.
⏱️ 5 min
- 3
Pour the very cold evaporated milk into a separate large, chilled mixing bowl. Using an electric mixer (handheld or stand mixer with a whisk attachment), beat the evaporated milk on high speed. Continue beating for 5 to 10 minutes, or until the milk becomes very thick, fluffy, and resembles stiffly whipped cream.
⏱️ 10 min
- 4
Gently fold the whipped evaporated milk into the peanut butter mixture. Use a spatula and fold carefully to maintain as much air as possible in the whipped milk. Mix until just combined, being careful not to overmix.
⏱️ 3 min
- 5
Fold in the chocolate chips until they are evenly distributed throughout the ice cream base.
⏱️ 2 min
- 6
Pour the ice cream mixture into a freezer-safe container (such as a loaf pan, an airtight container, or a shallow baking dish). Cover the container tightly with a lid or plastic wrap.
- 7
Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm. For the best texture, allow it to freeze for a full 8 hours.
⏱️ 480 min
- 8
Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes. This will allow it to soften slightly, making it easier to scoop.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Peanut Butter Chocolate Chip Ice Cream
Ingredients
For the Ice Cream Base
- 1 1/2 cups evaporated milk, chilled very well, preferably overnight
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Mix-ins
- 1 cup chocolate chips
Instructions
- 1
Ensure your can of evaporated milk is thoroughly chilled. For best results, place it in the refrigerator overnight or in the freezer for 30 minutes before starting.
- 2
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, vanilla extract, and salt. Mix well with a spatula or spoon until the mixture is smooth and evenly combined.
⏱️ 5 min - 3
Pour the very cold evaporated milk into a separate large, chilled mixing bowl. Using an electric mixer (handheld or stand mixer with a whisk attachment), beat the evaporated milk on high speed. Continue beating for 5 to 10 minutes, or until the milk becomes very thick, fluffy, and resembles stiffly whipped cream.
⏱️ 10 min - 4
Gently fold the whipped evaporated milk into the peanut butter mixture. Use a spatula and fold carefully to maintain as much air as possible in the whipped milk. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 5
Fold in the chocolate chips until they are evenly distributed throughout the ice cream base.
⏱️ 2 min - 6
Pour the ice cream mixture into a freezer-safe container (such as a loaf pan, an airtight container, or a shallow baking dish). Cover the container tightly with a lid or plastic wrap.
- 7
Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm. For the best texture, allow it to freeze for a full 8 hours.
⏱️ 480 min - 8
Before serving, remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes. This will allow it to soften slightly, making it easier to scoop.
⏱️ 10 min