Dessert vs Veggies
I’ve been spending a lot of time in the garden lately. It is such a beautiful distraction from the daily grind of work and laundry and lack of quality sleep. When I go out there, I feel like I’m in another world. I’m focused on something that brings me joy whether the plants flourish or fail. I daydream about all the potential these plants have and all the fresh produce I can use this summer. Until the garden is actually producing those veggies though, I am buying everything at the store. The comparison of a homegrown tomato vs store bought… well, you can’t even really compare. The color, the juiciness, the FLAVOR are all totally different. To be clear, I am thankful for every bit of food we can afford and have access to. However, with each watery tomato I grab from the store, I yearn more and more for the fresh garden variety. And in an effort to hold out for those fresh garden vegetables, I find myself opting for desserts instead of those watery tomatoes (or any other less flavorful veggie). I know it isn’t the healthy choice. But… it did bring me to this new recipe for Peanut Butter Bliss No Churn Ice Cream. So, don’t judge me, just enjoy the ice cream with me, lol!
Beauty is in the eye of the beholder. I feel like this is true for ice cream in addition to art (as I think that phrase was originally intended). To be fair, I wouldn’t have leaned toward peanut butt flavored anything a few years back. I’m not sure what has changed in the last several months but I’ve been enjoying several foods I didn’t want in the past. NO, I’M NOT pregnant, so let’s not even go there. Anyway, my new joy-giving ice cream is this Peanut Butter Bliss No Churn Ice Cream. A creamy base flavor of peanut butter with pieces of peanut butter cups and swirls of marshmallow cream. Those hints of chocolate and marshmallow are what really put it over the top for me. They are subtle but they both pair perfectly with the peanut butter. As usual, I’ve kept this recipe simple for you and made it a no churn ice cream. So, go grab your ingredients and your mixer, whip this up, and enjoy it with me as we wait for our gardens to grow.
Peanut Butter Bliss No Churn Ice Cream
- 14 oz sweetened condensed milk
- 1 cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups heavy whipping cream
- 1 cup peanut butter cup candies (I used mini sized candies. You can use any size and cut them down into bit sized pieces)
- marshmallow cream (I used about half of a 7oz jar but feel free to use more or less to your own liking)
- In a medium mixing bowl, stir together condensed milk, peanut butter, vanilla, and salt. Set aside.
- In a large, chilled mixing bowl, beat heavy cream on high until soft peaks form.
- Beat peanut butter mixture into whipped cream.
- Stir in peanut butter cups.
- Pour half of the mixture into a 9×5 loaf pan. Drop a few tablespoons of marshmallow cream into the pan and swirl with the ice cream mixture. Repeat this process with second half of ice cream and additional marshmallow cream.
- Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.