No Churn PB Cookies & Cream Ice Cream

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup JUSTIN’S® Classic Peanut Butter, stirred well
  • 2 cups cold heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp neutral oil (avocado or melted coconut work will)
  • 1/8 tsp fine salt

DIRECTIONS

  1. In a large bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, oil, and salt until smooth and fully combined.
  2. In a separate large bowl (or stand mixer), whip the cold heavy cream until stiff peaks form. This will take about 3–5 minutes with a hand or stand mixer(with whisk attachment) on medium-high speed.
  3. Gently fold the whipped cream into the peanut butter mixture in 2–3 additions. Use a spatula and take your time to keep it light and air. Don’t overmix.
  4. Pour the mixture into a 9×5-inch loaf pan or other freezer-safe container. Smooth the top and cover tightly with plastic wrap or a lid.
  5. Freeze for at least 6 hours or overnight until firm.
  6. Let sit at room temperature for 5–10 minutes before scooping. Enjoy!
INGREDIENTS
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup JUSTIN’S® Classic Peanut Butter, stirred well
  • 2 cups cold heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp neutral oil (avocado or melted coconut work will)
  • 1/8 tsp fine salt
DIRECTIONS
  1. In a large bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, oil, and salt until smooth and fully combined.
  2. In a separate large bowl (or stand mixer), whip the cold heavy cream until stiff peaks form. This will take about 3–5 minutes with a hand or stand mixer(with whisk attachment) on medium-high speed.
  3. Gently fold the whipped cream into the peanut butter mixture in 2–3 additions. Use a spatula and take your time to keep it light and air. Don’t overmix.
  4. Pour the mixture into a 9×5-inch loaf pan or other freezer-safe container. Smooth the top and cover tightly with plastic wrap or a lid.
  5. Freeze for at least 6 hours or overnight until firm.
  6. Let sit at room temperature for 5–10 minutes before scooping. Enjoy!
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