Peanut Butter Mocha Chip Ice Cream (No Churn)
A quick, easy, no-churn recipe for homemade ice cream! Fresh whipped cream and chopped chocolate is folded into a mixture of peanut butter, espresso powder, vanilla and sweetened condensed milk, for a rich and creamy ice cream that doesn't require an ice cream maker.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer, either handheld or a stand mixer
Ingredients
- 1 can (14 oz / 397g) sweetened condensed milk
- ½ cup (128g) creamy peanut butter
- 2 tsp (8g) vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp (6g) espresso powder
- 2 cups (490ml) heavy whipping cream, cold
- 3 oz (85g) good-quality dark chocolate, finely chopped
Instructions
- In a large bowl, use an electric mixer to beat the sweetened condensed milk, peanut butter, vanilla extract, salt and espresso powder until smooth and thick.
- Add the cream and beat on medium speed until increased in volume and soft peaks start to form. Fold in the chopped chocolate.
- Spoon the ice cream mixture into your ice cream container/s, cover with the lid, and freeze until firm enough to scoop, at least 8 hours, or overnight.
Notes
Use your favorite brand of peanut butter for this recipe, all-natural or not, they will all work well.
If the ice cream is too firm to scoop straight from the freezer, let warm up for 5-10 minutes at room temperature.
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/