No Churn PB Cookies & Cream Ice Cream - Justins

No Churn PB Cookies & Cream Ice Cream

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Classic Peanut Butter

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

In a large bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, oil, and salt until smooth and fully combined.
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.
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.
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.
Freeze for at least 6 hours or overnight until firm.
Let sit at room temperature for 5–10 minutes before scooping. Enjoy!