No Churn Peanut Butter Ice Cream


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I’ve had this recipe up my sleeve for quite some time and have been dying to share it with you.   But with the majority of my readers based in the UK enjoying one of the longest and most miserable winters in memory, I felt that a recipe for ice cream might not be that well received.

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But hooray!  Spring (or summer?!?) has finally arrived!  After reading about the record breaking temperatures of last weekend and seeing countless sunny Instagram posts from friends, I feel the time is finally here for an ice cream recipe.

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And this is no ordinary ice cream recipe.  This is a super dooper ice cream recipe, with no requirement for an ice cream maker and just 4 ingredients.

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This is an ice cream that, if you add some chocolate sauce and peanut brittle to, tastes like a homemade, frozen Snickers bar.  It is divine.  Clearly my obsession with all things peanut butter and chocolate continues…(see Chocolate Peanut Butter Celebration Cake; Peanut Butter Chocolate Chip Cookies; and Peanut Butter & Chocolate Blondies fore more options).

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Unlike some no-churn/non ice-cream-maker ice creams I’ve tried, this one still forms beautifully into scoops and looks perfect balanced on top of blondies or brownies.  So what are you waiting for?  Get mixing and enjoy the sunshine!

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No Churn Peanut Butter Ice Cream

Makes 12 good sized scoops
Adapted from Delicious Magazine

340g smooth peanut butter (forget organic healthy brands; Skippy is best here)
300ml condensed milk
250ml natural yoghurt (full fat thinner yoghurt is better than the thick, strained style)
300ml double cream

To make:
  1. Whisk the peanut butter with the condensed milk and natural yogurt in a mixing bowl using an electric hand mixer until thick and smooth.
  2. In a separate mixing bowl, whip the double cream to soft, pillowy peaks.  Gradually fold into the peanut butter mix using a balloon whisk until everything is well combined.  Transfer to a freezerproof container and freeze for 3-4 hours or overnight.
  3. Before serving the ice cream, remove the container from the freezer and allow to soften for 15-20 minutes.

 

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