Ice cream is a favorite after dinner treat in our home. It’s something that we usually always have on hand. I’ll be the first to admit though that most of the time it’s Breyer’s All Natural Vanilla. I very rarely make home made ice cream since one of Kelsie’s allergy’s is to egg. But I’m trying to push past my childhood home made favorite and make new flavors. This one is definitely a hit! The fact that you don’t have to use an ice cream maker is a huge bonus because not everybody has them.
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What do you need?
2 Cups Heavy Whipping Cream
1 can sweetened condensed milk
½ teaspoon vanilla
½ cup creamy peanut butter
Breyers Natural Hot Fudge – this is the only allergy friendly one we could find
What do you do?
1. Put your heavy whipping cream into a bowl and beat until it’s almost whipped cream consistency.
2. In a separate bowl mix together your vanilla, condensed milk, and peanut butter until thoroughly incorporated.
3. Fold your peanut butter mixture into your heavy whipping cream.
4. Spread evenly into a freezer safe container.
5. Pour your hot fudge all over the top; I did a zig zag pattern across mine.
6. Take a butter knife and swirl the fudge through out the peanut butter ice cream.
7. Freeze for about 6 hours.
If you notice between the banana pudding ice cream that I posted the other day and this one, the base is the same. So possibilities are endless on what kind of flavor combos you can make. You could do a strawberry, chocolate caramel, cookies and creme; you get the point. Enjoy your ice cream making adventures!