No Churn PB Cookies & Cream Ice Cream

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

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!
Great Summer Recipes
Fudgy Gluten Free Quinoa Flour Brownies stacked and placed beside each other in floral print background (close up shot)

Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.