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.
½tspcoarse Kosher salt(if using table salt, use half the amount)
2cupsheavy whipping cream,cold
3ozgood-quality dark chocolate,finely chopped
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.
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.
Keyword Ice Cream, Mocha, No Churn Ice Cream, Peanut Butter