In a stand mixer or using a hand mixer, whip cold heavy cream, and the PB2 for 2-3 minutes or until stiff peaks form. It's ready when you can hold the whisk sideways and the cream doesn't drip.
With the mixer turned off, add in the sweetened condensed milk and peanut butter cups. Gently fold it in with a silicone spatula. You don't want to deflate all the amazing air we just created.
Place it in a freezer-proof container and carefully press a piece of plastic wrap, ensuring it makes contact with the top of the ice cream. Freeze until solid!
Start the mixer at the lowest setting and slowly increase it until it is on max. Throw a clean towel over the mixer to keep splatters at a minimum.No powdered peanut butter? Add in 4 tbsp of creamy peanut butter with the heavy whipping cream. You could also add half of the ice cream to your freezer-container and then drop in spoonfuls of peanut butter. Top with the rest of the ice cream base and then more peanut butter. Use a knife or chopstick to create peanut butter ripple swirls.
No Churn Peanut Butter Ice Cream
Amount Per Serving (0.5 cup)
Calories 381Calories from Fat 198
% Daily Value*
Saturated Fat 17g106%
Vitamin A 935IU19%
Vitamin C 0.8mg1%
* Percent Daily Values are based on a 2000 calorie diet.
No Churn Peanut Butter Ice Cream - https://www.sustainablecooks.com/peanut-butter-ice-cream/