No Churn Peanut Butter Pecan Chip Ice Cream | The Speckled Palate
No Churn Peanut Butter Pecan Chip Ice Cream
15 mins prepServes 12
Creamy, rich peanut butter ice cream, studded with pecans and dark chocolate chips, makes the perfect dessert. Even better? This No Churn Peanut Butter Pecan Chip Ice Cream requires no ice cream maker, so anyone can make this at home!
0 Pour the cold heavy whipping cream into a large bowl.
1 Using a hand (or stand) mixer, whip the cream slowly at first, then increase the speed until stiff peaks form.
2 In another bowl, combine the sweetened condensed milk with the peanut butter, stirring until smooth.
3 Fold the sweetened condensed milk and peanut butter into the whipped cream using a rubber spatula. Do this as gently as possible, as we do not want to deflate the whipped cream.
4 Pour the mixture into a loaf pan, and cover with plastic wrap. Press down gently on the mixture so it's well-covered. (We do this to ensure the ice cream doesn't get freezer burn!)
5 Transfer the loaf pan to the freezer, and freeze for 1 ½ hours. Remove from the freezer and fold in the chopped chocolate and pecans. Sprinkle a few chocolate chips and pecans on top of the loaf, and cover again with the plastic wrap before transferring back to the freezer.
6 Freeze the ice cream for an additional 3-4 hours or overnight. (Personally, I recommend overnight.)
7 When you're ready to serve the ice cream, scoop with a warm ice cream scooper, and serve immediately with more pecans and chocolate!
