Easy Peanut Butter Ice Cream

Cool down with the hottest ice cream in town! Rich, creamy and packed with irresistibly nutty flavour, this dreamy homemade ice cream is smooth, scoopable and dangerously moreish. Made with just a handful of ingredients, it’s unbelievably easy to whip up at home and no ice cream machine needed!

 

Equipment Needed

2 x mixing bowls, whisk, measuring jug, measuring scales, spatular, freezer proof tub

Ingredients

  • 500ml double cream
  • 397g tin condensed milk
  • 190g Almost Smooth Peanut Butter
  • 5ml vanilla extract
  • Pinch of salt

Method

1.) In a bowl, whisk together the condensed milk, Almost Smooth Peanut Butter, vanilla extract and a small pinch of salt until smooth.

2.) In a separate bowl, whisk the double cream until stiff peaks form, being careful not to overwhisk as this can cause the cream to curdle.

3.) Gently fold the whipped cream into the peanut butter mixture until fully combined.

4.) Transfer to a freezer-safe container and freeze for 6–8 hours.

Recipe Notes

The Almost Smooth PB can be substituted for Rugged if you fancy a chunkier ice cream, or Chocolate PB for the choccie lovers!


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