Nutter Butter Ice Cream
Nutter Butter Ice Cream is creamy, delicious and full of chunks of Nutter Butter Cookies. It is the perfect treat to enjoy all year long.
Servings: 6
Calories: 795kcal
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 14 oz. sweetened condensed milk
- ½ cup peanut butter
- 1 cup chopped Nutter Butter cookies
Instructions
- In a large mixing bowl, use an electric hand mixer on high speed to whip the cream and vanilla extract into stiff peaks.
- Add the sweetened condensed milk and peanut butter. Maintaining the hand mixer on a high speed, whisk the ingredients together until smooth and homogeneous.
- Gently fold in the chopped cookie pieces until they are evenly distributed throughout the ice cream mixture.
- Transfer your ice cream to a 9x5 inch loaf pan and cover it with plastic wrap.
- Allow your ice cream to freeze for 5 hours.
- Scoop, serve, and enjoy!
Notes
When stored covered with plastic wrap, this ice will be good for up to 2 months. I recommend using smooth peanut butter in this recipe. Organic works best when available because of how smooth and runny it is compared to non-organic peanut butter. However, whatever you have will work great. I used non-organic in the photos.
For some extra peanut butter texture, you can add ⅓ - ½ cup of chopped peanuts to the ice cream. I like to top my ice cream with a handful of crumbled cookie pieces to add a more aesthetic look to the ice cream. Whisking the peanut butter into the whipped cream gives this ice cream a rich, creamy peanut butter base.
FAQ’s: What makes no churn ice cream different from churned ice cream? The biggest difference between these two ice creams is their method of preparation. No churn ice cream uses heavy cream that has been whipped into stiff peaks mixed with sweetened condensed milk to achieve a creamy, velvety texture. This method requires a lot less hands-on work than traditionally churned ice cream and tastes just as good!
Why is my ice cream so crumbly? If your no churn ice cream is crumbly, it is likely because you have knocked too much air out of it. As soon as your heavy cream reaches stiff peaks, you want to whisk in the sweetened condensed milk and peanut butter in as quickly as possible. The air is what gives your ice cream creaminess and volume once it freezes.
Why does my no churn ice cream use sweetened condensed milk? Using sweetened condensed milk not only boosts the fat content of your ice cream base, but also acts as the primary sweetener. Because this sweetener comes in liquid form, there is no need to heat the ice cream mixture on the stove to dissolve any sugars.
Nutrition
Calories: 795kcal | Carbohydrates: 70g | Protein: 15g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 339mg | Potassium: 443mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg
