It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

Peanut Butter Chocolate Chunk No Churn Ice Cream
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Peanut Butter Chocolate Chunk No Churn Ice Cream

HOW TO MAKE
PEANUT BUTTER CHOCOLATE CHUNK NO CHURN ICE CREAM

Yields8 Servings
Prep Time15 minsTotal Time6 hrs 15 mins
 2 cups Heavy Cream (35%)
 1 (14 oz) can sweetened condensed milk
 ½ cup dolce de leche; divided
 1 tsp vanilla extract
 1 cup chocolate chunks (I used dark chocolate); reserve some for the topping
 ½ cup peanut butter (smooth or chunky)
1

Line a 9x5 loaf pan with parchment paper with overhang; set aside.

2

Whip heavy cream on high speed until stiff peaks form.

3

Gently fold in condensed milk and ¼ cup of dolce de leche; mix in vanilla extract

4

Gently fold in peanut 1/4 cups butter and most of the chocolate.

5

Pour ⅓ of the cream mixture into the oaf pan, drizzle with 1/3 of the remaining dolce de leche and repeat twice more.

6

Using a butter knife, cut through cream mixture in a swirling motion (this will give your ice cream a marble effect).

7

Top cream mixture with chocolate chunks and freeze for at least 6 hours or overnight.

Ingredients

 2 cups Heavy Cream (35%)
 1 (14 oz) can sweetened condensed milk
 ½ cup dolce de leche; divided
 1 tsp vanilla extract
 1 cup chocolate chunks (I used dark chocolate); reserve some for the topping
 ½ cup peanut butter (smooth or chunky)

Directions

1

Line a 9x5 loaf pan with parchment paper with overhang; set aside.

2

Whip heavy cream on high speed until stiff peaks form.

3

Gently fold in condensed milk and ¼ cup of dolce de leche; mix in vanilla extract

4

Gently fold in peanut 1/4 cups butter and most of the chocolate.

5

Pour ⅓ of the cream mixture into the oaf pan, drizzle with 1/3 of the remaining dolce de leche and repeat twice more.

6

Using a butter knife, cut through cream mixture in a swirling motion (this will give your ice cream a marble effect).

7

Top cream mixture with chocolate chunks and freeze for at least 6 hours or overnight.

Peanut Butter Chocolate Chunk No Churn Ice Cream
Frances Murray
chezfrandesserts@gmail.com
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