Peanut Butter Bliss No Churn Ice Cream
Creamy peanut butter ice cream with pieces of chocolate peanut butter cups and swirls of marshmallow cream.
Ingredients
- 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)
Instructions
- 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.