Chocolate Peanut Butter Ice Cream
A delicious no churn ice cream with the great flavors of Oreo cookies and Reese's peanut butter cups.
Equipment
- 1 mixer with whisk attachment
- 1 loaf pan
- 1 knife and cutting board
- 1 set measuring cups
- 1 can opener
- 1 sifter
- 1 parchment paper piece
Ingredients
- 2 C heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1/3 C cocoa, sifted
- 6 Reese's peanut butter cups, chopped
- 1 C Oreos, chopped
Instructions
- Line a loaf pan with parchment paper, long enough sized to fold over the ice cream after adding. Set aside.
- Sift the cocoa powder.
- Chop the Reese's peanut butter cups into small pieces and set aside. Save one chopped peanut butter cup for the topping.
- Chop the oreo cookies into pieces and set aside. Save 2 T for topping.
- Pour the whipping cream in to the mixing bowl of a stand mixer with a whisk attachment and whip until soft peaks appear.
- Add the sifted cocoa powder and mix until incorporated.
- Slowly add the sweetened condensed milk and whisk until fluffy and thick.
- NOTE: At this point you can stop and have a great chocolate ice cream. IF you stop before adding the cocoa and add 1 t vanilla, you have a great basic vanilla ice cream.
- Fold in the chopped cookies and peanut butter cups, except the amount set aside for topping.
- Pour ice cream mixture into the lined loaf pan and sprinkle with the extra Oreos and peanut butter cups set aside for the topping.
- Fold over the parchment paper and cover tightly with plastic wrap to prevent freezer burn and keep it fresh.
- Freeze for at least 6 hours or overnight for best results.
- When ready to serve, remove from the freezer for a few minutes to make scooping easier.
- Add ice cream to an airtight container and keep stored in freezer.
Notes
Such an easy no churn ice cream recipe! So rich that it makes a one scoop ice cream cone perfect.
Feel free to switch cookies and candy out...and even leave out cocoa powder and add 1 t vanilla to make basic vanilla to add in fruit to make other types of no churn ice cream.
NOTE: I love to use the parchment paper lined pan...just in case you'd like to slice it to serve in a cute dish or cut it into rounds for ice cream sandwiches between chocolate chip cookies, it works. And for scooping? it's great.
Enjoy!