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No Churn Chocolate Peanut Butter Ice Cream Recipe

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This recipe for No Churn Chocolate Peanut Butter Ice Cream, by , is from Mammie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Thompson

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cold heavy whipping cream
1 (14oz) can sweetened condensed milk
1 cup Hershey's chocolate syrup
3 to 4 tablespoons creamy peanut butter
14 chocolate peanut butter cups, divided

Directions:
Directions:
Beat the whip cream in a large bowl until soft peaks form.
Add the sweetened condensed milk and chocolate syrup and gently fold into the whipped cream until fully combined.
Chop up 12 of the chocolate peanut butter cups and fold into the mixture. Drop 3 to 4 tablespoons of the peanut butter into the bowl and gently swirl into the mixture, being careful not to mix too much.
Pour the ice cream mixture into your freezer container (I use a 9x5in loaf pan). Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 Hours

 

 

 

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