No Churn PB Cookies & Cream Ice Cream

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Justin's signature in maroon red
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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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Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.

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I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.