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Snacks
Peanut butter swirl ice cream I make without a machine
Easier-to-swallow option below ↓peanut-butter-swirl, soft-light
I reach for this when I want something rich without getting out the ice cream maker.
Whipped cream and sweetened condensed milk122 kcal freeze into a soft scoop on their own, so there is no custard to cook. The peanut butter188 kcal goes in warm so it ribbons through instead of seizing into hard lumps.
One scoop carries a lot of calories, which is the whole point on the days my appetite is small.
Why it works
The condensed milk keeps the texture soft from the freezer, and the peanut butter adds fat and protein in every bite. Warming the peanut butter first is what gives you a clean swirl.
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Peanut butter swirl ice cream I make without a machine
Prep
15 min
Cook
0 min
Serves
6
Per serving
+600
Ingredients
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup peanut butter, gently warmed
- 1 tsp vanilla extract
- 1/4 tsp salt
Method
- Whip the cold cream to stiff peaks in a large bowl.
- Fold in the condensed milk, vanilla and salt until smooth.
- Warm the peanut butter until it pours, drizzle it over the mixture, and fold a few times so it stays in ribbons.
- Scrape into a loaf pan, cover, and freeze for at least six hours.
- Scoop straight from the freezer.
Keeps well covered for up to two weeks.
Make it your own
- Use room temperature peanut butter so the swirl stays soft.
- Do not overfold, or the swirl disappears into the base.
- A loaf pan makes it easy to scoop along the length.
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