No Churn Chocolate Peanut Butter Ice Cream

Name: No Churn Chocolate Peanut Butter Ice Cream
Cuisine: American
Ingredients: 2 cups cold heavy whipping cream; 1 (14oz) can sweetened condensed milk; 1 cup Hershey's chocolate syrup; 3 to 4 tablespoons creamy peanut butter; 14 chocolate peanut butter cups, divided

4 steps

Updated at: Thu, 17 Aug 2023 00:22:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5247.4 kcal (262%)

Total Fat308.4 g (441%)

Carbs564.2 g (217%)

Sugars492.5 g (547%)

Protein87.3 g (175%)

Sodium1869.2 mg (93%)

Fiber19.3 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsheavy whipping cream

cold

1 x 14 ozcan sweetened condensed milk

1 cupchocolate syrup

3 tablespoonscreamy peanut butter

14chocolate peanut butter cups

divided

Instructions

Step 1

Beat the whip cream in a large bowl until soft peaks form.

Step 2

Add the sweetened condensed milk and chocolate syrup and gently fold into the whipped cream until fully combined.

Step 3

Chop up 12 of the chocolate peanut butter cups and fold into the mixture. Drop 3 to 4 tablespoons of the peanut butter into the bowl and gently swirl into the mixture, being careful not to mix too much.

Step 4

Pour the ice cream mixture into your freezer container (I use a 9x5in loaf pan). Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy