I have eaten a lot of ice cream in my 25 years of life. I have eaten it off of a cone, I have eaten it out of a bowl, I have even been known to eat it right out of the container with a large fork. But, while I had done my fair share of eating, I had never actually made my own ice cream...until recently.
For some reason, I had it in my head that making ice cream was a long and difficult process. And being one of the most impatient people ever to live, the "long" part of that equation put ice cream at the bottom of my to do list. Plus, I didn't even have an ice cream maker. And without an ice cream maker, how is someone supposed to make ice cream anyway?
Well, it turns out I was very very wrong on all accounts. This summer, my world has been totally rocked by no churn ice cream. Not only is this stuff amazing and creamy and delicious - but it is also SUPER easy to make.
I am not kidding. This recipe I am about to give you takes TEN minutes to make. That's right - TEN MINUTES. And then you just put it in the freezer overnight, and when you make up in the morning you have yourself some delicious homemade ice cream. It's like magic. And not the Harry Potter kind of magic - this stuff is real. (No offense Harry.)
So now that we have established that I am basically a magician, let's talk flavor. This Peanut Butter S'mores flavor is RI- DIC- U - LOUS. I know the whole idea of adding peanut butter to your campfire treat is a foreign concept to a lot of people - but I have been eating s'mores like this since I was a small child. It just works. I am not even going to try and explain it to you - you are just going to have to trust me on this one.
No Churn Peanut Butter S'mores Ice Cream
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 cups cold heavy cream
- 1/2 cup graham cracker crumbs
- 4 graham crackers, roughly crushed
- 3/4 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup peanut butter
- In a medium bowl, mix together condensed milk and vanilla extract.
- In a stand mixer with a whisk attachment, beat heavy cream on high speed until stiff peaks form.
- Fold whipped cream into condensed milk and vanilla mixture.
- Once the whipped cream is fully incorporated with the condensed milk, stir in graham cracker crumbs, crushed graham crackers, chocolate chips and marshmallows.
- In a small, microwavable bowl, melt peanut butter.
- Line a 4 1/2 x 8/12 inch loaf pan with parchment.
- Pour 1/3 of the ice cream mixture into loaf pan and drizzle about 1/3 of the melted peanut butter over the ice cream mixture.
- Repeat two more times ending with the peanut butter on top.
- Place loaf pan into the freezer overnight, or until firm.