Peanut Butter Chocolate Chip Ice Cream Recipe
This Peanut Butter Chocolate Chip Ice Cream is sweet and creamy with chocolate chips throughout a thick and luscious peanut butter base.
Servings: 6
Calories: 786kcal
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 14 ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Instructions
- Using a stand mixer or electric hand mixer, whip the heavy cream and vanilla in a large bowl until stiff peaks begin to form.
- Once the cream has formed stiff peaks, add the peanut butter and condensed milk. Continue mixing on a medium-high speed until the condensed milk and peanut butter are fully incorporated.
- Gently fold in the chocolate chips until they are evenly distributed throughout the ice cream mixture.
- Transfer your ice cream to a 9x5 inch metal loaf pan. Cover the pan with plastic wrap and place it in the freezer for 5 hours.
- Scoop, serve and enjoy!
Notes
Whipping the cream to stiff peaks helps give the ice cream some form and prevents it from freezing too hard.
I recommend if you are keeping this ice cream in metal pan to cover a with double layer of plastic wrap to help prevent freezer burn or store this ice cream in a freezer safe airtight food storage container. Store in freezer for up to 2 months.
Nutrition
Calories: 786kcal | Carbohydrates: 59g | Protein: 14g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 201mg | Potassium: 613mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1358IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 2mg