No Churn Chocolate Peanut Butter Ice Cream.
Ingredients
- 2 1/2 cups heavy cream
- 3/4 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey, use more to taste
- 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
- 2 teaspoons instant espresso
- 1 teaspoon flaky salt
- 1 cup refrigerated creamy peanut butter
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Instructions
- 1. Using an electric mixer, whip the cream, cocoa powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the maple syrup (or honey), vanilla, and salt. Whip to gently combine.
- 2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream.
- 3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Source
Original recipe: View Original