PEANUT BUTTER CHOCOLATE CHUNK ICE CREAM
Ingredients:
2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
¾ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped chocolate chunks or mini peanut butter cups
¼ cup peanut butter (melted, for swirl)
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Instructions:
1. Whip the Cream:
In a large chilled bowl, whip the heavy cream using an electric mixer on high speed until stiff peaks form (about 2–3 minutes).
2. Make the Base:
In a separate bowl, whisk together the sweetened condensed milk, peanut butter, and vanilla extract until smooth and creamy.
3. Fold Together:
Gently fold the whipped cream into the peanut butter mixture in batches, using a spatula. Do not overmix—just fold until combined.
4. Add Mix-Ins:
Stir in the chocolate chunks or chopped mini peanut butter cups.
5. Swirl & Layer:
Pour half of the ice cream mixture into a loaf pan or freezer-safe container. Drizzle half of the melted peanut butter on top. Repeat with the remaining ice cream mixture and melted peanut butter. Use a knife or skewer to lightly swirl the top layer.
6. Freeze:
Cover and freeze for at least 6 hours or overnight until firm.
7. Serve:
Scoop into cones or bowls, drizzle with extra peanut butter if desired, and enjoy!
Optional Toppings:
Chocolate drizzle
Crushed peanuts
Whipped cream
More chopped peanut butter cups
