Easter Ice Cream

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This easy No-Churn Easter Ice Cream has a rich peanut butter base, swirls of hot fudge, and colorful peanut butter M&Ms mixed throughout.

Prep Time20

Cook Time0

Freeze Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Calories: 757kcal

Pour the heavy whipping cream into the bowl of an electric mixer that’s fitted with the whisk attachment. Beat at high speed until the heavy cream forms stiff peaks.
Pour the sweetened condensed milk and vanilla extract into the bowl and fold gently into the whipped cream with a rubber spatula.
Spoon the peanut butter into a microwave-safe bowl and microwave until the peanut butter is slightly thinned out and easier to pour - about 10-15 seconds.
Pour the peanut butter into the mixing bowl and fold it gently into the ice cream with a rubber spatula until fully incorporated.
Add the chopped peanut butter M&Ms to the ice cream and mix gently until incorporated.
Spoon half of the ice cream into a metal 8x4-inch loaf pan. Spread out evenly with a rubber spatula.
Dollop a desired amount of hot fudge onto the ice cream and swirl it into the ice cream with a butter knife.
Repeat steps 6 and 7 with the remaining half of the ice cream.
Freeze ice cream for a minimum of 4 hours for softer ice cream, or overnight for a harder, more scoopable ice cream.

Any leftover Easter ice cream can be stored in an airtight container in the freezer for two weeks.

Depending on how cold your freezer is, you may need to let the ice cream sit out on the counter for a few minutes before scooping.