I talk about shortcuts in home cooking all the time, I’m the first to admit, we all need them. And while such shortcuts would not be permitted in a professional kitchen, in your own kitchen, it’s a different story. This malted chocolate peanut butter no churn ice cream is one of those shortcuts, and if you ask me, a worthy one.
My fondness of malted anything is something I mentioned before, so including it in this tasty ice cream seemed like a logical way to give this fun summer flavor a bit more character. And the peanut butter swirled add subtle richness. The end result, is ice cream with a lightly, silky, airy texture, that’s actually a touch less sweet than regular ice cream and has great flavor.
Homemade ice cream is something I love to experiment with in the summer, if you have an ice cream maker, the task in doing so is almost effortless. All you truly need is patience for the chill time both before and after which can feel a bit endless. If you’ve never made homemade ice cream before, what you should know is that it requires making a cooked custard base which can require some practice. The base itself can differ in the egg, milk and cream ratio, yielding very different types of frozen deserts with each.
With no churn ice cream not only do you not need an ice cream maker, you don’t need to make a cooked custard either. In this malted chocolate peanut butter ice cream recipe all you actually need to make it is a kitchen mixer. Instead of churning, you are whipping. The whipping increases the volume of the ice cream base with a light, airy texture that I adore.
What’s In No-Churn Ice Cream?
Martha Stewart may be the one most popularly credited for this style of recipe, but like many family favorites, the beauty is in how you make it your own. This type of homemade no churn ice cream only requires four simple ingredients:
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Mix-ins of your choice
Freezing, Storage + Serving No Churn Ice Cream:
Once you’ve made your base, you’ll need containers for freezing it. I use an 8×5-inch bread loaf pan because it will freeze faster and better than a glass pan. If you will be making ice cream often, consider investing in an insulated ice cream tub or container, or, if you’re really enjoying homemade ice cream, consider purchasing paper pint ice cream, containers with lids.
To serve, allow the ice cream to sit out for a few minutes at room temperature. Wet an ice cream scoop and spoon into serving dishes or cones.
Note: this style of ice cream will melt a little quicker than usual custard based ice creams, so don’t let it sit to too long before enjoying!
How Long Does Homemade Ice Cream Last?
This homemade no churn ice cream will last for months in the freezer. Keep the container tightly sealed to ward off freezer burn. But I’m willing to bet, it won’t last that long, at least it doesn’t in my house!
Malted Chocolate Peanut Butter No-Churn Ice Cream
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/3 cup malted chocolate milk powder
- 1/2 cup peanut butter, plus additional for serving
- Step 1 In a kitchen mixer such a KitchenAid, fitted with a whisk attachment, add the heavy cream, condensed milk, vanilla extract and malted milk powder. Whip on high, until stiff peaks form.
- Step 2 Reduce the speed to low and slowly add the peanut butter in 1/2 teaspoon-size amount.
- Step 3 Place the ice cream into a freezer safe container and freeze overnight.
- Step 4 To serve, in a small microwave safe bowl add a few tablespoons of peanut butter. Heat the peanut butter in 20 second increments until melted. Set aside. Scoop the ice cream into serving bowls and drizzle with melted peanut butter. Serve right away.
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