Ingredients
Scale
- 2 cups (480ml) heavy cream
- 14 ounces (406ml) sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 cup (256g) creamy peanut butter, divided
Instructions
- In a large bowl, combine heavy cream, sweetened condensed milk, and vanilla extract using a hand mixer or stand mixer with a whisk attachment until well mixed. Set aside.
- Place all of the peanut butter in a heatproof bowl and heat it in the microwave for 15-20 seconds on high to make it easier to pour.
- Add about ¼ cup of the melted peanut butter to the ice cream mixture and beat at high speed until smooth and thick, about 3-5 minutes.
- Spoon ⅓ of the ice cream mixture into a freezer-safe container. Layer half of the remaining melted peanut butter over the ice cream and spread evenly.
- Add another ⅓ of the ice cream on top of the peanut butter layer and repeat with the remaining melted peanut butter and final ⅓ of ice cream.
- Use a butter knife to swirl the peanut butter through the ice cream. Cover the container and freeze overnight or for at least 8 hours. Ice cream can be stored in the freezer for up to 3 months.
Notes
For a stronger peanut butter flavor, add more melted peanut butter between the layers.
Ensure cover is tightly sealed to prevent freezer burn.
Use a loaf pan for easy serving and storage.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.