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Don’t have an ice cream maker but love ice cream? No problem! This easy no churn chocolate peanut-butter cup and cookie ice cream takes about 5 minutes and has 5 ingredients(counting the peanut-butter cups and the cookies).
“I scream, you scream, we all scream for ice cream.”
Ice cream is one of those things that takes me back to my childhood. On hot summer Sunday’s at my grandparents we made ice cream. In those days there was no electric ice cream maker sitting on the counter, instead we used an old hand crank machine. My grandfather would prepare the machine with ice and salt, my grandmother would make the custard and when it was time she would pour it in the canister and then each one of us would take turns cranking the handle. It always looked and seemed easier than it was and after about 10 cranks our little arms were tired and my mom or one of my aunts would take over.
I have made ice cream with a hand crack machine, with my Cuisinart ice cream maker and with my Kitchen Aid ice cream make attachment and hands down the easiest and best has been n0-churn ice cream. This no churn ice cream requires no ice, salt, no eggs, no freezing a container ahead of time and no machine! You simply blend the ingredients, pour them into a lined loaf pan and you freeze it for a few hours and voila, ice cream!
This easy no churn ice cream recipe is so simple that you could make it this morning and have it for dessert this evening.
Here is your shopping list:
- Heavy whipping cream
- can of sweetened condensed milk
- cocoa powder
- peanut-butter cups
- chocolate cookies
No Churn Chocolate Peanut Butter Cup and Cookie Ice Cream
2 cups heavy whipping cream
1 14 oz. can sweetened condensed milk
6 Reese’s peanut-butter cups
8-10 chocolate cookies
Line a loaf pan with parchment paper. I like to use a metal one but you can use glass as well.
Chop the peanut-butter cups into small pieces, then break the cookies into pieces, set aside.
Pour the heaving cream into the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks appear. Add the cocoa power and whip until incorporated, then slowly add the condensed milk and whip until the mixture is fluffy and think.
Fold in the peanut-butter cups and the cookies. Pour the mixture into the loaf pan. You can add more cookies and peanut butter cups to the top if you want or you could also drizzle it with melted peanut butter. Freeze for at least 6 hours for the best results. I typically freeze it overnight.
When ready to serve remove pan from the freezer and let sit for a few minutes so that it is easier to scoop out.