28 Aug Peanut Butter Chocolate Chunk No Churn Ice Cream
AuthorFrances MurrayCategoryIce CreamHOW TO MAKE
PEANUT BUTTER CHOCOLATE CHUNK NO CHURN ICE CREAM
Line a 9x5 loaf pan with parchment paper with overhang; set aside.
Whip heavy cream on high speed until stiff peaks form.
Gently fold in condensed milk and ¼ cup of dolce de leche; mix in vanilla extract
Gently fold in peanut 1/4 cups butter and most of the chocolate.
Pour ⅓ of the cream mixture into the oaf pan, drizzle with 1/3 of the remaining dolce de leche and repeat twice more.
Using a butter knife, cut through cream mixture in a swirling motion (this will give your ice cream a marble effect).
Top cream mixture with chocolate chunks and freeze for at least 6 hours or overnight.
Ingredients
Directions
Line a 9x5 loaf pan with parchment paper with overhang; set aside.
Whip heavy cream on high speed until stiff peaks form.
Gently fold in condensed milk and ¼ cup of dolce de leche; mix in vanilla extract
Gently fold in peanut 1/4 cups butter and most of the chocolate.
Pour ⅓ of the cream mixture into the oaf pan, drizzle with 1/3 of the remaining dolce de leche and repeat twice more.
Using a butter knife, cut through cream mixture in a swirling motion (this will give your ice cream a marble effect).
Top cream mixture with chocolate chunks and freeze for at least 6 hours or overnight.
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